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La Molisana Remilled Italian Durum Wheat Semolina - 1 kg
Available
€3.15
VAT Included
SKU: MH081
La Molisana Remilled Italian Durum Wheat Semolina is a finely milled durum wheat semolina made for homemade doughs. Use it to prepare bread, pizza and focaccia with a well-structured texture. The second milling makes it easier to work with. Made from Italian wheat, it suits a wide range of oven-baked recipes.
- A source of protein and fibre.
- Ideal for crisp coatings and golden fried food.
- Perfect for cavatelli and tagliatelle with rich sauces.
Sprinkle it over baking trays to help prevent sticking.
Made in: Italy
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- Product
- La Molisana Remilled Italian Durum Wheat Semolina - 1 kg
- Price
- €3.15 ( €3.15 per kg )
- Brand
- La Molisana
- Category
- Flour And Mixtures
- Reference
- MH081
- Ean
- 8004690258316
Reground Semolina Ingredients: durum wheat semolina. May contain traces of soy and mustard.
We always do our best to provide you with precise and updated information, but we still recommend that you check the product label before consuming it, especially if you have allergies or intolerances. Any changes made by the manufacturer are beyond our control.
We always do our best to provide you with precise and updated information, but we still recommend that you check the product label before consuming it, especially if you have allergies or intolerances. Any changes made by the manufacturer are beyond our control.
| Nutritional values | Per 100 g |
|---|---|
| Energy | 1489 kJ (351 kcal) |
| Fats | 1.0 g |
| of which saturates | 0.3 g |
| Carbohydrates | 70 g |
| of which sugars | 4.0 g |
| Fiber | 3.0 g |
| Protein | 14 g |
| Salt | 0.02 g |
We always do our best to provide you with accurate and updated information, but we still recommend that you check the product's label before consuming. Any changes by the manufacturer are beyond our control.
La Molisana Remilled Italian Durum Wheat Semolina has a fine texture that works well in firm, hand-shaped doughs.
- Puglian tomato focaccia: use it to create a crisp base and a well-structured crumb, then top with tomatoes and olive oil.
- Orecchiette with broccoli rabe: shape the pasta by hand and serve it with broccoli rabe, garlic and olive oil.
- Storage: keep the bag tightly sealed in a cool, dry cupboard, away from heat and moisture.
For smoother shaping, add water gradually, knead until even, then cover the dough and let it rest before rolling or forming.
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What is remilled semolina?
Remilled semolina is durum wheat semolina ground a second time for a finer, more even texture. La Molisana makes it with Italian durum wheat, creating a versatile ingredient for homemade doughs.
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What is the difference between semolina and remilled semolina?
Traditional semolina has a coarser, grainier texture. Remilled semolina is finer and easier to knead, roll and shape, making it particularly suitable for bread, pizza and fresh pasta.
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What can remilled semolina be used for?
Use it for fresh pasta, pizza, focaccia, bread and savoury bakes. It can also be sprinkled over trays or work surfaces to help prevent dough from sticking.
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What is the difference between semolina and flour?
Semolina is usually made from durum wheat and has a naturally golden colour and firm texture. Standard plain flour is generally made from softer wheat and produces lighter, more tender doughs.
The images of the products sold by Vicofoodbox.com reproduce the packaging of the same as faithfully as possible. However, these images may not actually correspond to the products delivered to your home, also for technical reasons. The essential characteristics of each product are described on the site within each product sheet. We invite our customers to always check the label, warnings and instructions on the back of the products before using and consuming them.
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