Mulino Marino Semola di Grano Duro
Italy
Organic roller-milled durum semolina for pasta, bread, pizza and pastry. The mill publishes no W or P/L.
Contains: durum wheat (semolina)
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 33 h.
- Hydration range. From its specs, Pandough estimates 60–68% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Organic roller-milled durum semolina for pasta, bread, pizza and pastry. The mill publishes no W or P/L.
Bakes with this flour
Loading...
Technical Specifications
Absorption | 59% |
Semola di Grano Duro vs Farina di Grano Duro
Strength
——Protein
12%11.5%-0.5%Hydration
——Maturation
——Semola di Grano Duro vs Farina di Grano Duro
Semola di Grano Duro | ||
|---|---|---|
Strength | — | — |
Protein | 12% | 11.5%-0.5% |
Hydration | — | — |
Maturation | — | — |