{"product_id":"polselli-italian-semola-rimacinata-fine-durum-semolina-flour-5-kg-double-ground-high-gluten-for-pasta-pizza","title":"POLSELLI Italian Semola Rimacinata Fine Durum Semolina Flour 5 kg — Double-Ground, High-Gluten for Pasta \u0026 Pizza","description":"\u003cp\u003e\u003cstrong\u003ePOLSELLI Italian Semola Rimacinata is a fine, double-ground durum wheat semolina flour crafted in Italy for elastic dough, crisp crusts, and authentic pasta and pizza results.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eHarvested and milled south of Rome, this 5 kg sack of semola rimacinata (re-milled semolina) is an all-natural, unbleached durum wheat flour. Its soft, fine texture and yellowish tint come from carefully selected durum grains and a slow milling process that preserves gluten strength and water absorption. Ideal for home and professional bakers, it brings the particular bite and structural resilience that classic Italian shapes and hearth-baked crusts require.\u003c\/p\u003e\n\n\u003ch3\u003eHow does POLSELLI semola rimacinata perform when making pasta?\u003c\/h3\u003e\n\u003cp\u003eThe fine, double-ground granulation yields a smooth dough that is easy to roll and shapes consistently without falling apart. Strong, elastic gluten provides the chew and firmness preferred in extruded and hand-rolled pastas while holding sauces well.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eExcellent for extruded pasta shapes and hand-rolled sheets\u003c\/li\u003e\n  \u003cli\u003eFine texture minimizes grittiness while keeping durum character\u003c\/li\u003e\n  \u003cli\u003eHigh gluten strength supports al dente bite and good cooking tolerance\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWill this semolina improve my pizza and bread crusts?\u003c\/h3\u003e\n\u003cp\u003eAdding a portion of semola rimacinata to bread or pizza dough contributes to a crisp, flavorful crust and improved oven spring. The flour’s absorption profile and gluten structure help create a browned, textured surface that resists sogginess and gives a satisfying crunch.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eUse as 5–20% of total flour for crusty bread or pizza bases\u003c\/li\u003e\n  \u003cli\u003eActs like cornmeal under pizza to prevent sticking without changing flavor\u003c\/li\u003e\n  \u003cli\u003eSuitable for high-temperature ovens up to 500°F (260°C)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat baking techniques and recipes suit this flour best?\u003c\/h3\u003e\n\u003cp\u003ePOLSELLI semola rimacinata is versatile: it works in long-fermentation breads, rustic loaves, enriched doughs, and a wide range of pasta recipes. Because it’s unbleached and additive-free, you can combine it with other flours to adjust protein and texture depending on the final product.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eLong-fermentation sourdough and artisan loaves\u003c\/li\u003e\n  \u003cli\u003eDurum-based pastas, gnocchi, and semolina cakes\u003c\/li\u003e\n  \u003cli\u003eAs a non-stick surface dusting for shaping and baking\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow is POLSELLI semolina produced and what quality assurances exist?\u003c\/h3\u003e\n\u003cp\u003eThis semola rimacinata is milled slowly in a small Italian town south of Rome, from selected durum wheat, and is non-GMO and unbleached. The rimacinata process double-mills semolina to a finer particle size while keeping gluten integrity, giving predictable hydration and consistent results.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eDouble-ground (rimacinata) for fine, even texture\u003c\/li\u003e\n  \u003cli\u003eAll-natural, no additives, and non-GMO grain sourcing\u003c\/li\u003e\n  \u003cli\u003eDesigned for professional and home baking with reliable absorption\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho is this for? POLSELLI Semola Rimacinata 5 kg is intended for home chefs, artisan bakers, and pizzerias who want authentic Italian durum wheat performance. Choose this bag if you need a durable, fine semolina that enhances pasta bite, improves crust texture, and blends well with other flours for long-fermentation breads or high-heat baking. It’s also a practical choice for anyone looking to replace cornmeal under pizzas or to add that traditional yellow hue and semolina character to baked goods.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eSemola\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Can I use POLSELLI semola rimacinata for all pasta types?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes. Its fine, double-ground texture suits extruded and hand-rolled pastas, delivering firm structure and good sauce adhesion.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Is this flour suitable for high-temperature baking?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes. It handles oven temperatures up to about 500°F (260°C), ideal for pizza and hearth-style breads.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"POLSELLI","offers":[{"title":"Default Title","offer_id":46001956880467,"sku":"B08Y2VNXY4","price":138.36,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/9949\/2947\/files\/polselli-semolina-front-packaging.jpg?v=1787176970","url":"https:\/\/spicestosnacks.ca\/products\/polselli-italian-semola-rimacinata-fine-durum-semolina-flour-5-kg-double-ground-high-gluten-for-pasta-pizza","provider":"Spices To Snacks","version":"1.0","type":"link"}