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Nejlepší semolina rimacinata poslouží na kvalitní pečení. Výběrová mouka z Itálie 1 kg balení.
Nejlepší semolina rimacinata poslouží na kvalitní pečení. Výběrová mouka z Itálie 1 kg balení.
Semolinová mouka Le 5 Stagioni z tvrdozrnné pšenice s rustikálním chlebem – mouka, po které se zapráší raz dva u Mari Peče
Italská mouka semola rimacinata 1 kg od Le 5 Stagioni je kvalitní mouka na pečení.
Výběrová italská mouka semolina na pečení rustikálního pečiva. Ideální na focacciu i pizzu.

Le 5 Stagioni

Italian flour for pizza, focaccia and bread – Semolina Rimacinata

Sale price 79,00 Kč

In stock

Mari guarantees

  • Delivery within 2–3 business days
  • Free shipping over 1,200 CZK
  • Average store rating 4.8

Type of flour

Wheat

About the miller

Le 5 Stagioni

An iconic Italian flour brand used by bakers and pizza masters worldwide. Their flours are created in collaboration with agronomists, developers, and fermentation experts to meet the highest standards of quality, consistency, and final flavor. In their range, you will find flours for pizza, pasta, and sweet baking—always with an emphasis on Italian tradition, purity of ingredients, and premium selection wheat.

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Description

Semola Rimacinata Le 5 Stagioni semolina flour – ideal Italian flour for pizza, crispbread and focaccia

Finely ground durum wheat semolina flour is an excellent Italian flour for pizza, homemade sourdough bread, focaccia and other rustic pastries . Semolina rimacinata has high absorbency, beautiful color, excellent elasticity due to its higher gluten content and creates a baked crust with a golden tinge. The dough will gain a pleasantly firm structure, strength and unmistakable taste - the result will please the eye and taste buds of every baker.

Why you'll fall in love with her

– Semolina flour from durum wheat has high absorbency and the dough is well hydrated
– The fine grinding of “rimacinata” means that the flour is easier to work with
– Semolina dough has a strong structure and holds its shape well, even during longer fermentation.
– Semolina flour has a distinctive color and a slightly nutty flavor
– Flour great for homemade bread, focaccia, ciabatta and pizza

What type of pizza do you want to make?

If you want a pizza with a more rustic crust, a golden color, and a fuller flavor , then semola rimacinata (either alone or in a mix) is the perfect Italian pizza flour . If you want to dazzle with Neapolitan pizza , the best flour is Napoletana Rosa with a high protein content.

What can you make with semolina?

Yeast bread with the color of the sun

Semolina gives the dough a firm structure, a springy crumb and a beautifully baked crust. It combines perfectly with olive oil, seeds or herbs – such as rosemary.

Homemade focaccia and rustic pastries

Ideal for savory pancakes, buns or ciabattas. The dough gains character, density and flavor that cannot be easily imitated.

Pizza or pasta (as a bonus)

In addition to bread, semolina is also great for homemade pizza or fresh pasta. The dough is non-sticky, holds its shape and has a pleasantly firm bite. Typical uses include ravioli, gnocchi or pappardelle.

Mari gives advice on how to work with semolina

Semolina is a little more labor-intensive, but it will reward you with beautiful pastries.

Start with a smaller portion of the dough and see what it can do. Semolina isabsorbs water like a sponge– but at first it doesn't look like it at all. The dough feels stiff and dry, you want to add water... but wait. Give it a 10-15 minute break and you'll see how it softens on its own.Patienceis the key here.

And if the dough cracks or is brittle? It's not your fault –semolina gluten is differentthan plain flour. It is not as flexible, but it is firmer. That is why it is advisable to mix semolina - for example, half and half with bread flour.

If you lovecrispy crust, you'll be thrilled with it. It will take focaccia with olive oil and salt or dry-baked ciabatta to a new level. And when you're rolling out the dough, feel free to sprinkle it with this flour - not only will it not stick, but it will create a soft golden crust on the surface.

Ideal ratio for mixing semolina with other flours

30 to 50% Semolina Rimacinata + 50 to 70%wheat bread flour→ elastic dough with a crispy crust and beautiful color.

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Timelapse video tří sklenic s kvasem, ve kterých během pár hodin vyroste čepice až ke kraji – ukázka života kvasu v přímém přenosu. V hlavní roli síla přírody a trocha mouky od Mari Peče.

With the e-book, it’ll rise like a dream.

Want your sourdough starter to bubble at home just like this one? Download the e-book "Feed Sourdough Like a Pro" or join my course and find out how to do it simply, clearly, and without any unnecessary confusion.

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Get inspired by Mari's recipes

Need an idea of ​​what to bake with flour? Check out the blog where Mari has prepared lots of recipes for you.

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