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durum / semolina · Flour guide
All-round flour · About a one- to two-day plan is a natural fit.
Fine durum semolina for pizza and pasta.
| Brand | Paesanella |
|---|---|
| Product | Semola Rimacinata |
| Category | durum / semolina |
| Protein | 12.5% |
| W-value | - |
| Ash | - |
| Catalogue regions | Australia |
Paesanella Semola Rimacinata is listed at about 12.5% protein in the Flour Codex. Open the calculator with this flour to match hydration and ferment time to your style.
About a one- to two-day plan is a natural fit. In the app, it scores well for: US slice, coast, and bar, Soft Italian, Pan, tray, and deep bakes.
It can work for New York depending on hydration and ferment time. Open the calculator with this flour and the New York style to start from a sensible preset.