Casillo Semola Rimacinata (Double Milled) Flour

Casillo Semola Rimacinata is a double-milled durum wheat semolina from Molino Casillo, based in Corato in Puglia. It is the flour for Puglia-style pizza, focaccia and southern Italian bread, and it also makes fresh eggless pasta. It comes in a 1kg bag, and Casillo publishes its water absorption and dough stability, which helps you work out hydration for bread.

What It Is For

Use it as the main flour for focaccia and rustic durum wheat bread, blend it into pizza dough for the colour and bite of durum, or make fresh pasta with it. Because Casillo publishes its water absorption and dough stability, you can work out hydration for a bread dough from the numbers instead of guessing.

Why Choose Casillo Semola Rimacinata

• Casillo publishes 60% water absorption and 5 minutes of dough stability, so it suits bakers who want numbers to work out hydration for a bread or focaccia dough.
• It is double milled with 13% protein, which suits Puglia-style pizza, focaccia, southern Italian bread and fresh eggless pasta.
• The 1kg bag suits trying a bread or focaccia recipe, or blending it into other doughs.

Casillo or Dallagiovanna?

The two double-milled semolinas are close. Casillo publishes its water absorption and dough stability, so it suits bakers working out hydration. The 5kg Dallagiovanna Semola Extra is the larger bag for regular use.

Pairs Well With

• The Universal Flour 00 or La Napoletana to blend into pizza and bread dough.
• The Marcato Atlas 180 pasta machine for fresh pasta.
• The Genus Dei triangle dough scraper for bread and focaccia dough.

The full range is in the Italian pasta and pizza flour collection.

Flour Details

• Double-milled durum wheat
• Protein 13% (dry basis)
• Water absorption 60%
• Dough stability 5 minutes
• 1kg bag

Perishable goods such as flour cannot be returned.