Rimacinata by Grandi Molini Italiani is a remilled durum wheat semolina flour that ensures the dough good absorption, stability when leavening and extensibility. It is particularly suitable for larger loaves with an extremely uniform and compact crumb, such as Altamura or Pugliese bread. It should be blended with soft wheat flour in proportions from 10% to 20% to improve the flavour of the bread and to give the crumb a more yellow colour, and at the same time a golden crust.
Ideal for bakers.