Why choose remilled durum semolina flour for your kitchen?
If you’re aiming for high-quality pizza, pasta, or rustic bread, remilled semolina flour is a non-negotiable. Its unique fine-yet-gritty texture adds a golden color, bold flavor, and a crisp finish. Unlike coarser semola, this flour has been milled twice to ensure smoother results and better dough absorption.
Molini Pizzuti, a family-run mill since 1953, crafts this semolina to meet the standards of serious pizzaiolos and bakers. Whether you run a professional kitchen or make Neapolitan pies at home, this flour delivers consistent, satisfying results every time.
How to use semolina flour like a pro
You’ll love this flour’s adaptability. It works perfectly:
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For dusting your pizza peel (no sticking!)
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In dough blends for extra crunch
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In fresh pasta for structure and chew
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As a finish on bread or focaccia crusts
Thanks to its double milling, it blends effortlessly with other flours like Type 0 or Manitoba. And it’s not just about performance—this flour makes your baked goods look as good as they taste. Expect golden crusts, light interiors, and a professional touch in every bake.
Remilled semolina flour: the Crusters way
At Crusters, we trust remilled durum semolina flour for multiple stages of our pizza prep. It enhances the bite, improves launch control, and adds that rustic finish you expect from top-tier pizzerias.
This is not an optional extra—it’s a bakery essential. Whether you choose the 10kg sack or the handy 2kg vacuum pack, you’re getting the real deal from Italy’s best.
Technical Details:
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Milled from 100% Italian durum wheat
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Fine remilled semolina (semola rimacinata)
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Protein: approx. 12%
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Ideal hydration: 58–65%
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Temperature resistant up to 350°C+
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Dusting, blending, or solo use
