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 Polselli Semola Rimacinata Flour (W 240) – Premium Quality for Artisan Baking Polselli Semola Rimacinata is a finely milled semolina flour, made from the finest durum wheat. With a W index of 240, this flour is ideal for bakers who demand excellence in texture and rise. The medium-strength gluten structure provides a perfect balance between elasticity and extensibility, making it perfect for a variety of traditional Italian baked goods. Whether you’re crafting authentic Italian bread, golden focaccia, or homemade pasta, Polselli Semola Rimacinata ensures superior results. Its high protein content and fine texture allow for a beautiful, golden color and a rich, full-bodied flavor in every bite. Ideal for long fermentation processes, this flour delivers a perfect balance of chew and crispiness. Key Features: Type: Semola Rimacinata (double-milled semolina) W index: 240 – perfect for medium fermentation doughs Rich in protein and gluten for superior structure Ideal for artisan bread, pizza, pasta, and focaccia Provides a golden color and rich flavor Excellent hydration and elasticity for easy handling Elevate your baking with Polselli Semola Rimacinata – a choice trusted by professional bakers worldwide.