Caputo Semolina Flour is ideal for dusting pizza peels, adding a crisp finish to pizza crusts, or creating hearty, rustic breads like pane pugliese (when we were in Italy, this was Mike’s favorite type of bread!). We have also tried the semolina flour in our sourdough bread and it’s worked wonderfully! Its versatility extends to desserts like semolina cakes, offering a delicate crumb and rich taste.
Traditionally, semolina flour has been used for homemade pasta! We haven’t tried that yet because the La Molisana has been so easy and delicious, but we are planning on trying the homemade pasta with this flour soon!
Product Description
Milled from the heart of high-quality durum wheat, this coarse, golden flour delivers a robust texture and nutty flavor, perfect for traditional pasta, gnocchi, and artisan breads. With a high protein content of 12-13%, it ensures excellent structure and a satisfying bite in every dish. Free of additives and preservatives, this flour embodies the purity of Italian craftsmanship.
Sizing Notes And How We Use It
This flour comes in 10 2.2lb (1k) bags. We bake a lot of sourdough bread in our home, and I use roughly between 500-600g per loaf, so one bag usually makes about 2 loaves of bread!
Ingredients
Double-Milled Durum Wheat Semolina (100% Durum Wheat).
