5 Stagioni Semola Rimacinata 10kg
£16.65
PHYSICAL/CHEMICAL PROPERTIES
Moisture: max 15,5 %
Proteins: min 12 % (s.s.)
Ashes: min 0,80 % (s.s.)
RHEOLOGICAL PROPERTIES
Chopin Alveograph: W 200 – Tollerance: -20/+30 P/L 2,3 – Tollerance: +-0,10
Brabender Farinograph: Absorption min 58 % Stability min 4’
Description
5 Stagioni Semola Rimacinata is obtained from high selected grains, capable of excellent extensibility, absorption and performance. Especially fine-grained and with a golden color, it is therefore indicated for the production of extruded pasta and usable in addition to all kinds of pizza doughs
Related products
5 Stagioni Dry Yeast Lievito
A blend based on dried sourdough wheat for pizza doughs. Ideal for structuring all types of pizza dough, particularly those where a pronounced cell structure, greater volume during long baking, long-lasting dough, and enhanced aromas and flavours are desired.
From 2 to 5 g/kg of flour, for strong flours with standard hydration; over 10 g/kg of flour, for flours with medium and low protein content, "semi-whole" and whole, and for high-hydration doughs. Does not replace brewer's yeast.
CAPUTO SEMOLINA RIMACINATA
Double milled.
Semolina with calibrated grain size and increased elasticity, ideal for fresh pasta and durum wheat bread.
Obtained from strong wheat molitura, semola is grounded again and againg to encourage the using of doughs. With Its amber yellow colour, the balanced granulometria and the gluten elasticity, make the semola ideal for sprinkling and having the food gold and fragrant.
