Description
Caputo Durum Semola Flour 1 kg
Caputo Semola is a premium Italian flour made from durum wheat, also known as hard wheat. The flour is double-milled (semolato) to achieve a finer texture than traditional semolina, while retaining excellent baking properties.
Semola is often used for dusting pizza, as it doesn't absorb into the dough as easily and creates a crispier crust.
With a protein content of approximately 13% (W: 250), this flour produces a firm and structured dough, making it particularly well-suited for homemade fresh pasta. Its characteristic golden color gives pasta an authentic and appetizing appearance.
Durum wheat contains more protein and gluten than regular wheat flour, which results in a firmer consistency and better chewiness. This also makes the flour suitable for baking bread and certain types of cakes.
Caputo is a renowned Italian family business with a long tradition of quality, and this flour is a natural choice for both amateur bakers and professionals.
Taste and characteristics
- Double-milled durum wheat (semolato)
- Approx. 13% protein for good structure
- Produces firm and elastic dough
- Characteristic golden color
- Provides better chewiness than regular wheat flour
Areas of use
- Homemade fresh pasta
- Bread and baked goods
- Cakes
- Dusting pizza
- Classic Italian recipes
| Advantages | Flour Strength | Recommended hydration | Protein content | Extraction rate |
|---|---|---|---|---|
| Perfect for pasta and dusting, gives a crispier base | W ~250 | 55–65% | 13% | Semola (durum) |
Frequently asked questions about Caputo Semola
What is semola?
Semola is flour made from durum wheat (hard wheat). Caputo Semola is double-milled (semolato), making it finer than traditional semolina.
What is Caputo Semola used for?
For homemade fresh pasta, bread and baked goods, some cakes and for dusting when shaping pizza.
Why use semola when shaping pizza?
Semola does not absorb into the dough as easily as regular flour, and gives a crispier surface.
How much water should I use?
The recommended hydration is 55–65%, which is 550–650 g of water per kg of flour.
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