POLSELLI Italian Semola Flour 11 lbs (5 kg) Fine Ground Semolina Rimachinata for Fresh Pasta Bread Durum Wheat Product of Italy

- What is Semola Rimacinata flour? This durum wheat flour is a double ground (rimacinata) flour with very soft and fine texture. Its signature yellowish tint and resistant, elastic gluten make it ideal for all extruded pastas and breads, or wherever the characteristics of semolina are desired. - In bread making, a small proportion of durum semolina added to the usual mix of flour is said to produce a tasty, crisp crust. Also, as an alternative to corn meal, use this semolina to prevent dough from sticking to surfaces. - ALL NATURAL, UNBLEACHED, and Non-GMO. High quality: This flour has strong, elastic gluten, great for the home chefs or anyone looking to make dough from the finest selected grains. We ensure all natural flour with no additives. - Great for making Pizza, Pasta, Baking, or any other food products calling for flour. Diverse ingredient: great for home ovens up to 500 degrees Fahrenheit! Our product is milled slowly and finely for optimal water absorption and superior yield to help bake authentic pizza, gourmet breads, cakes, and pastas! - All of our type 00 flour's are similar in quality however the distiction is made in the level of protien, gluten, W (absorbtion rate) formulated with the selection of grains. Please see the attachments for the difference. - Professional flour: this 100% wheat flour is a culinary essential, perfect for long fermentation baking. - Milled in a small town south of Rome, Italy

Product description

We experiment with innovative techniques

We experiment with innovative techniques

Quality, transparency, reliability

We experiment with innovative techniques

Polselli Classica 00 is a flour born in the small workshops of Neapolitan master pizza makers A family treasure shared, over time, with the company.

Polselli Lab is a place where you can test our flours, but above all develop the research for increasingly innovative products and recipes together with the best professionals in the sector, capable of providing ideas and responding to the needs of nutritional science and customers who are increasingly on the lookout of excellence.

Polselli Lab is a place where you can test our flours, but above all develop the research for increasingly innovative products and recipes together with the best professionals in the sector, capable of providing ideas and responding to the needs of nutritional science and customers who are increasingly on the lookout of excellence.

We experiment with innovative techniques

Through a constant commitment, attentive to seasonality and bio-sustainability, we are committed to ensuring that our flour, although it is such a simple raw material, represents the rough diamond for making bread, pizzas and desserts that can become a real taste experience , something that remains in the hearts of our consumers.

These principles translate into the use of only the highest quality wheat, combined with the concept of sustainability, an issue to which we are particularly attentive and which we examine daily through the selection of raw materials and the accurate control of the entire production process.

Polselli Lab is a place where you can test our flours, but above all develop the research for increasingly innovative products and recipes together with the best professionals in the sector, capable of providing ideas and responding to the needs of nutritional science and customers who are increasingly on the lookout of excellence.

The classic Italian style and also the most extravagant of contemporary pizzas are impeccable. Whose crumb melts very easily. Indication of a highly digestible dough and a maturation that has favored the correct breakdown of proteins and starches.

It respects each characteristic foreseen by the disciplinary to protect the Neapolitan Pizza. The recipe of Polselli blends is a synthesis of experience and technological innovation. An ancient knowledge, with the help of new tools, aims to extract only the heart of the grain and manages to amalgamate 22 types of crop. The result is an ingredient that facilitates processing with a direct mix and room temperature and which allows you to enhance the traditional Neapolitan recipe.