The grounded semolina of durum wheat for Arab Bread of Molino Braga is the perfect choice for those who want to bring to the table the authentic taste of the Middle East. This flour, with a fine grain and a characteristic golden yellow colour, is obtained by the grinding of high quality hard grains, selected to ensure optimal performance both in domestic and professional sectors. The result? Elastic, well hydrated and easy to work, ideal for the preparation of inflated, fragrant and light arabic bread.

What to use it for?

✔ Traditional Arabic bread
✔ Pita and Lebanese bread
✔ Ethnic soft leaves
✔ Kebab sandwiches and street food
✔ Home or professional recipes that require soft but resistant dough

Why choose her?

Why join me tradition and molitoria technology, offering a remixed semolina that enhances every recipe. The balanced granulometry richness in protein and the warm color make every preparation visually inviting and organoleptically irresistible.

Benefits

✔ High digestibility thanks to protein quality
✔ Natural golden color without additives
✔ Excellent hydration for soft and light impacts
✔ Versatility in ethnic and creative cuisine
✔ Natural source of fiber and protein
✔ No genetically modified organisms
✔ Complies with European food regulations
✔ Suitable for sweet and savoury recipes
✔ Controlled for aflatoxins, heavy metals and pesticides
✔ Professional quality also for domestic use

Main Features

Working

Obtained from mixture of hard grains, carefully tanned and refined. Not grounded in stone, but with controlled process to ensure uniformity.

Structure and yield in the stacks

Excellent liquid absorption capacity, perfect for high hydration impacts, blows inside and crisps outside.

Flavor and aroma

Characteristic taste of durum wheat, fragrant and natural fragrance that recalls the artisanal breadings.

Visual appearance and texture

Homogeneous yellow color, fine but present granulometry, without lumps or foreign bodies. The dough is workable and well structured.

Suggested Uses

The semola rimacina is ideal for:

✔ Homemade Arabic Bread
✔ Pita to fill with falafel or vegetables
✔ Ethnic leaves to be stuffed
✔ Blowjob sandwiches for kebab
✔ Creative recipes of bread making that require well-leavened and soft dough

Practical Council: to obtain a crisp crust and a well developed mollic, try a long leavening and a high temperature cooking on refractory stone.

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?
Yes, but it is more suitable for savory recipes, bread and focaccia.

❓ What is the difference with flour 0?
The semolina has a different granulometry, it is richer in protein and gives more texture and golden color.

❓ Does he have gluten?
Yes, it contains gluten naturally.

❓ Is it suitable for stone cooking?
Yes, it lends itself well for cooking on stone or refractory oven.

❓ Does it contain allergens?
Contains gluten. May contain traces of soy, mustard, milk, sesame.

❓ Can it be used for pizza or pasta?
It is not ideal. Better to use specific flours for pizza or pasta.

❓ Is it suitable for cooking in static or ventilated oven?
Both modes are suitable.

❓ Is it okay for short leavening?
Yes, but it offers the best with medium-long leavening.

❓ Do you have added sugar?
No, it contains only sugars naturally present in the carbohydrates.

❓ Is it suitable for indirect dough?
Yes, it also works with biga or poolish.