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.
Is this flour unbromated?
Yes. This is unbromated flour, making it a great choice for fresh pasta, gnocchi, rustic breads, rolls, dusting, and professional kitchen prep.
Is this flour unbleached?
Yes. This is unbleached flour, offering a traditional flour option for home cooks, pasta makers, bakeries, restaurants, and foodservice kitchens.