PALLET SPECIAL - Polselli, Semola Flour, Semolina di Grano Duro, 5 kg (11 lb)

Polselli Semola Rimacinata Durum Flour for Fresh Pasta (Protein 13%) – 5 kg (11 lb) – Pallet Special Milled in Italy for dependable handling, this semola rimacinata is built for everyday cooking and baking and high-volume dough programs. Best Uses Fresh pasta dough (hand-rolled or machine sheets) Gnocchi and rustic dumplings Semolina-forward breads and rolls Dusting flour for pasta shaping Crusty loaves when blended with other flours (optional) Bulk prep for restaurants and catering For pizzerias & bakeries: This format is designed for steady throughput, consistent batching, and high-volume dough production. Dough Performance Protein: 13% — supports structure, oven spring, and handling. Why Choose Polselli Italian milling quality for consistent dough results batch after batch. Trusted by home bakers and... View More

Polselli Semola Rimacinata Durum Flour for Fresh Pasta (Protein 13%) – 5 kg (11 lb) – Pallet Special

Milled in Italy for dependable handling, this semola rimacinata is built for everyday cooking and baking and high-volume dough programs.

Best Uses

• Fresh pasta dough (hand-rolled or machine sheets)
• Gnocchi and rustic dumplings
• Semolina-forward breads and rolls
• Dusting flour for pasta shaping
• Crusty loaves when blended with other flours (optional)
• Bulk prep for restaurants and catering

For pizzerias & bakeries: This format is designed for steady throughput, consistent batching, and high-volume dough production.

Dough Performance

• Protein: 13% — supports structure, oven spring, and handling.

Why Choose Polselli

• Italian milling quality for consistent dough results batch after batch.
• Trusted by home bakers and professional pizza makers for reliable handling.

Product Details

• Flour type: Semola Rimacinata
• Size/weight: 5 kg (11 lb)
• Protein: 13%

FAQ

What is semola rimacinata?

Semola rimacinata is re-milled durum wheat semolina. It’s commonly used for fresh pasta, rustic breads, and doughs that benefit from a heartier texture.

Is this best for short or long fermentation?

Fermentation time depends on your recipe, hydration, and temperature. Choose the schedule that fits your workflow and desired flavor.