Petra 8610 Semolina Rimacinata
Molino Quaglia
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.
Optimal hydration: 55% – 70%
Strong flour with good extensibility. Handles high hydration well. Best results at the upper end of the optimal range.
Optimal fermentation: 6-16 hoursat 22°C
TestedRe-milled durum wheat semolina (W260-280). Can be used pure for Pugliese-style pizza or blended 10-30% with tipo 00/0 for added crunch and golden color. Absorption up to 70%. 0.2-0.3% fresh yeast when used pure.
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Molino Quaglia Petra 8610 Semolina Rimacinata is W270 strength, a P/L ratio of 0.60, and a recommended hydration range of 55–70%. 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. It ferments best over 6–16 hours at room temp (22°C). Re-milled durum wheat semolina (W260-280). Can be used pure for Pugliese-style pizza or blended 10-30% with tipo 00/0 for added crunch and golden color. Absorption up to 70%. 0.2-0.3% fresh yeast when used pure.