Re-milled durum wheat semolina. W260-280 with 41-43% wet gluten and up to 70% absorption. Carefully selected grain with gentle roller milling preserves protein quality, stability, and high absorption without additives. Use for egg-free fresh pasta, as a 10-30% blend in pizza dough for golden color and extra crunch, or as dusting flour. Also works for classic pizza when blended. 5kg bags.
Contains: durum wheat (re-milled semolina)
Re-milled durum wheat semolina. W260-280 with 41-43% wet gluten and up to 70% absorption. Carefully selected grain with gentle roller milling preserves protein quality, stability, and high absorption without additives. Use for egg-free fresh pasta, as a 10-30% blend in pizza dough for golden color and extra crunch, or as dusting flour. Also works for classic pizza when blended. 5kg bags.
The recommended hydration range for Molino Quaglia Petra 8610 Semolina Rimacinata is 65–75%. A practical starting point is 70%.
Hydration should match your oven temperature. Lower heat means a longer bake, so the dough needs more water to avoid drying out.
The catalog window for Molino Quaglia Petra 8610 Semolina Rimacinata is 6–16 hours at 22°C (72°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.
Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.
Petra 8610 Semolina Rimacinata | ||
|---|---|---|
Strength | Strong · W 270 | Strong · W 265 |
P/L | 0.60 | — |
Protein | — | — |
Hydration | 65-75% | — |
Maturation | 6-16h 22°C | — |
