ErősSzlovénia
Pšenična durum moka Semola is re-milled durum wheat flour, the Slovenian counterpart of Italian semola di grano duro rimacinata, not the coarse semolina you dust a peel with. The pack declares 12 g protein per 100 g. Mlinotest suggests pasta, rustic bread, pizza and focaccia, medium to long fermentation with yeast or sourdough, and says the best results come from an indirect biga method. It also says the flour supports doughs up to 90 percent hydration, which is an application suggestion rather than a measured absorption figure. No W, P/L, absorption or falling number is published for it.
Pšenična durum moka Semola is re-milled durum wheat flour, the Slovenian counterpart of Italian semola di grano duro rimacinata, not the coarse semolina you dust a peel with. The pack declares 12 g protein per 100 g. Mlinotest suggests pasta, rustic bread, pizza and focaccia, medium to long fermentation with yeast or sourdough, and says the best results come from an indirect biga method. It also says the flour supports doughs up to 90 percent hydration, which is an application suggestion rather than a measured absorption figure. No W, P/L, absorption or falling number is published for it.
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