Molini Pizzuti Durum Wheat Semolina (Semola Rimacinata)
Molini Pizzuti Durum Wheat Semolina (Semola Rimacinata)
Molini Pizzuti Srl
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Barrels & Beyond PH · Gourmet Ingredients
Molini Pizzuti Durum Wheat Semolina (Semola Rimacinata)
Italian Durum Wheat Semolina · Structured, High Protein, and Ideal for Pizza Dough Texture
Official Description
Molini Pizzuti Semola Rimacinata is a re-milled durum wheat semolina produced in Italy, designed for applications requiring structure, texture, and elasticity.
It is characterized by high protein content, strong gluten structure, and a distinctive yellow color typical of durum wheat.
Technical Specifications
Product Type: Re-milled durum wheat semolina
Protein: 13.0% (dry basis)
Gluten: 11.5%
Moisture: max 14.5%
Ash Content: max 0.90%
Water Absorption: ≥ 58.0%
Stability: > 7 minutes
Yellow Index: 21
Falling Number: > 300 s
Performance Profile
With high protein content and strong gluten structure, this semolina enhances dough strength, elasticity, and final texture.
Its high water absorption and stability make it particularly effective for improving pizza dough structure and crispness when used in blends.
Suggested Uses
- Pizza dough (for added structure, texture, and crispness)
- Pizza flour blends
- Fresh pasta (traditional Italian style)
- Durum wheat bread
- Rustic and artisan baking
BBPH pairing ideas: pizza dough enhancement, pasta-making kits, and artisan baking.
Nutrition Information
Per 100g:
- Energy: 345 kcal
- Fat: 1g
- Carbohydrates: 70g
- Sugars: 0g
- Protein: 13g
- Fiber: 2.2g
- Salt: 0g
Additional Information
Ingredients: Re-milled durum wheat semolina
Origin: Italy
Shelf Life: 12 months
Storage: Store in a cool, dry place (max 25°C, 60% humidity)
Allergens: Contains gluten
GMO: Free from genetically modified organisms
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