Our "Crunchy Pizza" made with re-milled durum wheat semolina, is designed to offer optimal performance in highly hydrated doughs and long maturations.With a strength W 250-280, guarantees excellent workability, unique crunchiness and perfect browning during cooking.

Thanks to the fine re-milling, it allows to obtain light and alveolated doughs, with an elastic structure and a golden and crunchy surface.Its natural golden yellow color and its intense flavor make it ideal for pizzerias, bakeries and cooking enthusiasts who are looking for a superior quality flour.

What to use it for?

✔ Crispy Pizza – Well-structured doughs with an irresistible crunchiness.
✔ Rustic focaccia – Crispy on the outside, soft on the inside.
✔ Semolina breads – With a golden crust and honeycomb crumb.
✔ Taralli and breadsticks – For crumbly and authentic-tasting snacks.

Why choose her?

) High hydration – Perfect for elastic and well-developed doughs.
) Upper crustacean – Ideal for pizzas and focaccias from the crispy edge.
) Excellent cooking estate – It does not flake and guarantees uniform browning.
) Intense and authentic taste – The natural aroma of durum wheat enhanced by milling.
) Perfect structure for bread making – Light, alveolated and well-leavened doughs.
) Suitable for long leavening – Better dough development with sourdough or biga.
) Rich in proteins (12%) – For doughs with good elasticity and hold.
) Better water absorption – Softer and easier to work doughs.
) Perfect for rustic snacks – Taralli, breadsticks and baked goods with unique crunchiness.
) Versatile in the kitchen – Suitable for various recipes, from bread making to pizza.

Benefits

🔹 Ease of processing – Also perfect for those who are new to baking.
🔹 More elastic and workable doughs – Helps to obtain a light and digestible pizza.
🔹 Crispy crust and perfect alveoli – For a professional result at home.
🔹 Authentic taste and rich in nuances – Gives the pizza a rustic and natural aroma.
🔹 Optimal leavening – Ideal for long-fermentation doughs with mother yeast.
🔹 Improved cooking yield – Well developed and evenly golden dough.
🔹 Rich in fiber and protein – Higher nutritional value than refined flours.
🔹 Reduces the risk of dry or hard doughs – Better water absorption for a soft pizza inside and crispy outside.
🔹 Suitable for various recipes – In addition to pizza, perfect for focaccia, breadsticks and bread.
🔹 No additives or preservatives – 100% natural for a more genuine and healthy product.

Main Features

Processing

✔ Flour of re-milled durum wheat semolina for a fine and uniform grain size.
✔ Processed with advanced technologies to maintain all the nutritional properties of the wheat.

Structure and yield in the stacks

✔ Well developed doughs with a good elasticity.
✔ High capacity to absorb water for soft and easily workable doughs.
✔ Perfect for high hydration and long leavening.

Flavor and aroma

✔ Taste intense and authentic of durum wheat.
✔ Donate a rustic and natural scent to the preparations.

Visual appearance and texture

✔ Colour yellow natural golden.
✔ Honeycomb structure and perfect crunchiness after cooking.

Recommended Uses

✔ Crunchy pizza
✔ Rustic leaf
✔ Semolina breads
✔ Taralli and breadsticks

Formats and Packing

📦 Available in sizes: 1 kg, 10 kg
🛍 Recyclable plastic bag, ideal to maintain freshness.

Conservation and Mode of Use

📌 Store in a cool and dry place, away from heat and moisture sources.
📅 Shelf life: 12 months from the date of packaging.

FAQ - Frequently Asked Questions

❓ Can I use it for desserts?
✔ No, it is recommended for baking and pizza.

❓ What is the difference with the wheat flour?
✔ The semola has a increased resistance and crispness, in addition to a more intense flavor.

❓ Does he have gluten?
✔ Yes, it contains gluten, it is not suitable for gluten-free diets.

❓ Can I use it with the mother yeast?
✔ Absolutely yes, it offers a great yield.

❓ Is it suitable for highly hydrated doughs?
✔ Yes, re-milled semolina is perfect for hydrated and well-honeycombed dough.

❓ Can I use it for fresh pasta?
✔ It is more suitable for baked dough, for pasta a less re-milled semolina is recommended.

❓ Improves pizza crispness?
✔ Yes, it makes the dough crisper and well structured.

❓ Can you mix with other flours?
✔ Yes, it can be combined with soft wheat flours for softer doughs.

❓ Does it give a more golden color to the bakery products?
✔ Yes, thanks to the natural presence of carotenoids.

❓ What is the ideal storage temperature?
✔ Less than 25°C, in a dry place and away from moisture and heat sources.