Skip to Content

Direct shipping from Italy:         Shipping contribution € 5.95.         Free shipping from € 49.95

  1. All products
  2. Italian Flour
  3. Mulino Caputo Durum Wheat Semolina (1 kg)
  4. Italian Flour
Pricelist: - Pricelist
Pricelist: - Pricelist

Mulino Caputo Durum Wheat Semolina (1 kg)

Authentic double-milled durum wheat semolina (Semola Rimacinata) from Mulino Caputo (Naples 1924). Made from a careful selection of the highest quality durum wheat for a golden colour, a fine grain structure, and unique elasticity in your dough.

100% durum wheat semolina with high protein quality. Ideal for artisan bread, fresh pasta, and as an extra crispy crust for pizza dough.

Short Highlights

  • Type of Flour: Semola Rimacinata di Grano Duro (double-milled durum semolina)

  • Colour & Structure: Characteristic amber-yellow colour with a fine, velvety grind

  • Application: Ideal for traditional Altamura-type bread, fresh egg-free pasta, and as a dusting semolina (spolvero) for pizza dough

  • Content: 1 kg packaging

Price
3.75 € 3.75 €
(Tax included)
General terms and conditions Shipping and delivery terms
Direct shipping from Italy: Shipping fee € 5.95.
Free shipping from € 49.95

Caputo Semola Rimacinata: 

Artisan Quality from Naples

Mulino Caputo selects for this Semola Rimacinata the strongest semolina grains which are then milled extra fine. This process gives the flour its fine texture, allowing it to absorb water excellently and form doughs with remarkable elasticity and strength.

When preparing fresh pasta (with or without egg), the Semola provides the perfect al dente structure and a rough texture that holds sauces well. In bread dough, it gives the crumb a beautiful yellow tint and a distinctive, nutty wheat flavour with a deliciously crispy crust.

Serving Tips & Baking Applications

  • Fresh Pasta: Mix 100% Semola Rimacinata with warm water for classic Southern Italian pasta shapes such as Orecchiette, Cavatelli or Trofie.

  • Pizza Dough Spolvero: Use the semolina on your work surface when rolling out pizza dough. The flour does not burn quickly in the oven and gives the bottom of the pizza a delightful crunch.

  • Artisan Semolina Bread: Mix the flour with Caputo Tipo 0 or Manitoba for a light fermentation dough with a deep flavour and a crispy crust.

Technical Specifications

  • Brand / Producer: Antimo Caputo S.r.l. (Corso San Giovanni a Teduccio 55, 80146 Naples, Italy)

  • Selection & Sale: Kelvini – Italian Artisan

  • Product: Semola Rimacinata di Grano Duro

  • Protein Content: approx. 12.5%

  • Content / Net weight: 1 kg (1000g)

  • Ingredients: 100% Durum wheat semolina (Semola di Grano Duro)

  • Allergens: Contains gluten (wheat). May contain traces of soy.

  • Packaging: Paper