🚚 Free Worldwide Shipping on All Orders!Shop Now
CAPUTO DURUM WHEAT SEMOLINA
Caputo Semola Rimacinata (Durum Wheat Semolina) is a professional-grade, double-milled flour from Naples, Italy, prized for its golden color and high protein content. Unlike traditional coarse semolina found in many stores, this is "rimacinata," meaning it has been re-milled to an ultra-fine, velvety texture similar to "00" flour, making it significantly easier to knead and work into smooth doughs.
Core Characteristics
- Protein & Strength: It typically contains 12.5% to 13% protein and has a strength rating of W 230–250. This high gluten content provides the elasticity and resistance needed for doughs that hold their shape well.
- Color & Texture: It features a signature amber-yellow hue due to natural carotenoids and a fine, granular consistency.
- Flavor: Adds a distinctively nutty, slightly sweet, and rustic flavor to finished goods.
Primary Uses
- Pasta Making: The gold standard for eggless Southern Italian pastas (like Orecchiette or Scialatielli) and extruded pasta, as it yields a perfect al dente bite. It can also be mixed 50/50 with "00" flour for egg-based pastas to add firmness.
- Bread Baking: Essential for traditional rustic Italian breads such as Pane di Altamura. It produces a crunchy, golden crust and a stable, aromatic crumb.
- Pizza Bench Flour: Widely used by professionals to dust pizza peels and work surfaces. Its granular nature prevents dough from sticking better than standard flour and adds a pleasant extra crunch to the bottom of the crust.
- Frying & Desserts: Used as a light, crispy coating for fried foods or as a base for rustic desserts like semolina pudding and cakes
$1.20
Original: $3.99
-70%CAPUTO DURUM WHEAT SEMOLINA—
$3.99
$1.20Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Caputo Semola Rimacinata (Durum Wheat Semolina) is a professional-grade, double-milled flour from Naples, Italy, prized for its golden color and high protein content. Unlike traditional coarse semolina found in many stores, this is "rimacinata," meaning it has been re-milled to an ultra-fine, velvety texture similar to "00" flour, making it significantly easier to knead and work into smooth doughs.
Core Characteristics
- Protein & Strength: It typically contains 12.5% to 13% protein and has a strength rating of W 230–250. This high gluten content provides the elasticity and resistance needed for doughs that hold their shape well.
- Color & Texture: It features a signature amber-yellow hue due to natural carotenoids and a fine, granular consistency.
- Flavor: Adds a distinctively nutty, slightly sweet, and rustic flavor to finished goods.
Primary Uses
- Pasta Making: The gold standard for eggless Southern Italian pastas (like Orecchiette or Scialatielli) and extruded pasta, as it yields a perfect al dente bite. It can also be mixed 50/50 with "00" flour for egg-based pastas to add firmness.
- Bread Baking: Essential for traditional rustic Italian breads such as Pane di Altamura. It produces a crunchy, golden crust and a stable, aromatic crumb.
- Pizza Bench Flour: Widely used by professionals to dust pizza peels and work surfaces. Its granular nature prevents dough from sticking better than standard flour and adds a pleasant extra crunch to the bottom of the crust.
- Frying & Desserts: Used as a light, crispy coating for fried foods or as a base for rustic desserts like semolina pudding and cakes
