Re-milled semolina
Semolina
Tipo L
Semolina from selected wheat for professional use W 140
Semolina
Tipo L Re-milled Semolina
Description
This flour is obtained by processing durum wheats that give the product excellent extensibility and workability. These essential properties make it ideal for manual low‑hydration recipes (45–50%). It is perfectly suited for typical Sicilian low‑hydration breads.Uses
Technical information
Tipo L Re-milled Semolina| Type | Re-milled semolina |
| Proofing | Medium |
| Absorption | 50% |
| Protein | 11.5% |
| Max. ash content | 0.9% |
| Pack | 25 kg |
| Shelf life | 6 months |