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semolina    
n. 粗粒小麦粉

粗粒小麦粉

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  • Rice flour for dusting peel - Pizza Making Forum
    He says that the best for him is Semolina Rimacinata EDIT: He talks about the various flours sticking not sticking to the peel in the video Didn't watch video, however I find coarse semolina (bobs redmill) is far better than fine grind semolina Rice flour is also good buy hard to find a coarse version
  • Semolina - Pizza Making Forum
    Semolina is a pale, yellowish grind made from durum wheat, which is the hardest of all wheats According to the North Dakota Wheat Commission (North Dakota produces nearly 75 percent of the U S durum crop), durum wheat's yellow endosperm is what gives the pasta its golden hue
  • Pizza in teglia made with semolina - Pizza Making Forum
    Johnny, nice pies! I love semolina based crusts and I think they are being overlooked on this website a bit I finally found some general mills extra fancy semolina flour, not the #1 I was using before I think its incredible stuff Milled nearly as fine as regular flours, great tooth and crunch when using this stuff
  • Why add semolina to pizza dough? - Pizza Making Forum
    The semolina flour adds toughness chew to the finished crust as well as a slightly different finished crust flavor profile All of our work has indicated that you can go up to about 25% substitution of semolina flour for your regular flour with good results, beyond that toughness in the finished crust (especially as it cools) can begin to pose
  • Semolina + AP Flour = HG Flour? - Pizza Making Forum
    However, adding semolina flour to all-purpose flour, or to bread flour, will make for a somewhat stiffer dough, in part due to the fact that semolina flour can absorb more water than other flours The usual recommendation is to use semolina flour at around 15-25% of the total blend, although I have seen use of semolina of up to 50%
  • Malnati Deep Dish with Semolina - Pizza Making Forum
    the amount of semolina to ensure a proper balance of flour in total I mixed the semolina and salt with the KAAP, but withheld 1 4 cup of the KAAP I added the water with the previously proofed ADY, mixed with a wooden spoon and by hand, covered and let rest for around 25 minutes in a warm part of the kitchen
  • The confusion surrounding the term semolina - Pizza Making Forum
    While "semolina" can refer to a porridge-like dessert made with milk, it is more commonly associated with a coarse, granular product made from Triticum durum, though it can refer to other grains as well, such as rice and corn The italian word equivalent to "semolina" is "semola" This is a coarse product which is often used in pasta-making
  • Dusting - Dominos yellow color flour? - Pizza Making Forum
    Quote from: Ganesh Kumar on June 24, 2011, 10:18:08 AM I saw a video where a Domino's guy dusts his pizza with a yellow color flour
  • Thoughts on semolina for dusting? - PizzaMaking. com
    Using finer grained flour takes a bit more skill, as you need enough of it to not stick, yet at the same time, using too much flour means the crust has a big powdery layer and the oven is a mess Semolina has an easier skill curve However, semolina adds a hard gritty texture to the crust
  • What alternatives are there for dusting your peel? Semolina, corn meal
    The key is Semolina it won't stick to the bottom of the crust and just falls away with a shake on a cooling rack The above being said, someone here posted recently about using panko bread crumbs in place of Semolina I haven't tried it because panko bread crumbs are expensive and semolina is cheap





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