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Premium durum wheat flour for authentic Italian pasta and artisanal baking
| Technical Details | |
|---|---|
| Product Information |
Brand:
Bob's Red Mill
Product Type:
Semolina Flour
Wheat Variety:
Durum Wheat (Pasta Wheat)
Texture:
Coarsely ground
|
| Packaging & Weight |
Quantity:
1 Bag
Package Size:
25 lb.
Shipping Weight:
25 lb.
Primary Usage:
Pasta Making
|
| Certifications & Features |
Kosher
Made in America
Vegan
Vegetarian
|
| Nutritional Profile |
Protein Content:
Exceptionally high
Key Nutrients:
Iron, B Vitamins
Gluten Level:
Elevated for structure
Heritage:
Prized for hundreds of years
|
| Culinary Properties |
Pasta Performance:
Holds shape without getting soggy
Texture:
Traditional toothy bite
Cooking Quality:
Perfectly shaped pasta
Alternative Names:
Pasta Wheat, Macaroni Wheat
|
Create hearty house-made pastas with Bob's Red Mill semolina flour! Made from durum wheat, a variety prized in Italy and the Middle East for hundreds of years because of its exceptionally high protein content and elevated gluten levels.
Durum wheat's exceptional protein levels create strong gluten networks that give pasta its perfect al dente texture and ability to hold shape during cooking without becoming mushy.
The coarse grind and unique protein structure create that characteristic "toothy bite" that pasta connoisseurs seek - firm yet tender with just the right amount of resistance.
Pasta made with semolina maintains its structural integrity during cooking, resisting sogginess and overcooking while holding sauces beautifully without breaking apart.
Substitute 10-20% of your bread flour with semolina to produce artisan breads with exceptionally crunchy, golden-brown crusts that professional bakers covet.
The high protein content creates gluten development that results in pizza crusts with perfect chewiness and structure that can support heavy toppings without becoming soggy.
Use as a dusting flour on proofing baskets and work surfaces to prevent high-hydration doughs from sticking, thanks to its coarse texture that doesn't get absorbed easily.
Semolina flour requires slightly more water than all-purpose flour. Use approximately 60% water to flour ratio for perfect pasta dough consistency that's firm yet pliable.
Knead semolina pasta dough for 8-10 minutes to fully develop the gluten network. The dough should become smooth and elastic, indicating proper gluten formation.
Allow the dough to rest for 30 minutes covered at room temperature. This relaxes the gluten, making the dough easier to roll and shape without springing back.
Every batch of Bob's Red Mill semolina flour delivers reliable performance and consistent results, ensuring your pasta and baked goods maintain the same high quality your customers expect.
The 25 lb. bulk size provides excellent value for restaurants, pizzerias, and bakeries, reducing packaging waste and ensuring you always have supply for high-demand menu items.
Offer authentic house-made pasta that stands out from competitors. The superior texture and quality of semolina pasta becomes a signature item that customers specifically seek out.
A leading brand in health foods, Bob's Red Mill is dedicated to providing the best products using the Old World technique of traditional stone milling, preserving inherent nutrients and flavor.
While semolina contains gluten, Bob's Red Mill maintains separate 100% gluten-free facilities for their gluten-free products, demonstrating their commitment to food safety and quality control.
Committed to providing wholesome, quality foods to commercial kitchens, Bob's Red Mill selects only the highest quality durum wheat for their semolina flour, ensuring exceptional performance.
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