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.

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

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.

• 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.

Per 100g:

• Energy: 345 kcal
• Fat: 1g
• Carbohydrates: 70g
• Sugars: 0g
• Protein: 13g
• Fiber: 2.2g
• Salt: 0g

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