Molino Scoppettuolo Semola Rimacinata
MediumItaly
Molino Scoppettuolo Semola Rimacinata is finely remilled durum wheat semolina for breadmaking, fresh pasta and both yeast-raised and unleavened baked goods. It contains 11.5% protein and has a W range of 200-240, with a P/L range of 1.60-2.00. Available in 1 kg, 5 kg and 25 kg bags, it serves home cooks and professional bakers.
Contains: durum wheat (re-milled semolina)
How the calculator uses this flour
- Fermentation window. With W 220 and 11.5% protein, the dough peaks after about 6 h at 22°C, inside a 3–9.5 h window. In the fridge at 4°C, it holds up to 25 h.
- Hydration range. From its specs, Pandough estimates 56–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
Molino Scoppettuolo Semola Rimacinata is finely remilled durum wheat semolina for breadmaking, fresh pasta and both yeast-raised and unleavened baked goods. It contains 11.5% protein and has a W range of 200-240, with a P/L range of 1.60-2.00. Available in 1 kg, 5 kg and 25 kg bags, it serves home cooks and professional bakers.
Bakes with this flour
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Technical Specifications
Falling Number | 350–450s |
Semola Rimacinata vs Semola Rimacinata
Strength
Medium · W 220Medium · W 220P/L
1.801.50-0.30Protein
11.5%13%+1.5%Hydration
——Maturation
——Semola Rimacinata vs Semola Rimacinata
Semola Rimacinata | ||
|---|---|---|
Strength | Medium · W 220 | Medium · W 220 |
P/L | 1.80 | 1.50-0.30 |
Protein | 11.5% | 13%+1.5% |
Hydration | — | — |
Maturation | — | — |