Flour, Semola di Grano Duro, 1kg - Molino Pasini
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- Online stock 11 pcs.
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"Coarsely ground durum wheat flour known as 'semola' or 'semolina'.
This flour can be used for a variety of baked goods, for example in pasta, often without eggs, such as 'orecchiette' and 'trofie'. It gives a firmer texture and more chewing resistance than other durum wheat flours in pasta. It is also often used for 'ciabatta' and other breads, giving it its characteristic yellow color. The slightly coarser flour on the top of a ""ciabatta"" is thus just semolina (if the reference is still fresh).
Also the top for breading and deep-frying, or to be mixed into the dough with other flours in a dough for pizza or focaccia.
However, the most important use is to throw on the bench and pizza peel when baking pizza.
But is a special flour really needed for the bench when baking pizza? Of course the answer is yes, anything else would be unreal in the world of The Kitchen Lab. Semolina reduces friction because the flour particles are larger. That means better glide on and off the bench and shovel. It also does not burn as easily and the leftovers at the bottom of the pizza are thus better and crispier with less risk of being black. In addition, it gives structure and chewing resistance to the underside of the pizza and is thus absolutely indispensable for living.
Ingredients: Coarsely ground wheat flour from durum wheat."
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