Polselli, Semola Flour, Semola Rimacinata, 11 lb ( 5 kg)

Polselli Semola Rimacinata Durum Flour for Fresh Pasta (Protein 13%) – 11 lb (5 kg) For consistent mixing, shaping, and bake results, this Italian-milled semola rimacinata fits both serious home dough work and professional kitchens workflows. 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 Dough Performance Protein: 13% — supports structure, oven spring, and handling. Why Choose Polselli Performance-driven flour for predictable mixing, stretching, and baking. A practical choice for both small-batch home dough and production lines. Product Details Flour type: Semola Rimacinata Size/weight: 11 lb (5 kg) Protein: 13% FAQ What... View More

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

For consistent mixing, shaping, and bake results, this Italian-milled semola rimacinata fits both serious home dough work and professional kitchens workflows.

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

Dough Performance

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

Why Choose Polselli

• Performance-driven flour for predictable mixing, stretching, and baking.
• A practical choice for both small-batch home dough and production lines.

Product Details

• Flour type: Semola Rimacinata
• Size/weight: 11 lb (5 kg)
• 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.