In-store purchase only, not available for delivery

Semolina Flour is well suited to pasta and bread making. It absorbs less water than common wheat and is far more elastic and resistant. Using Semolina flour will give you greater texture in a bread crust and a silky al dente pasta.

Mulino Caputo is one of the world’s most highly regarded Flour millers and producers.  The flour ( Semola Di Grano Rimacinata) is milled from the cleaned endosperm (or heart) of Durum Wheat. Durum wheat is regarded as the best. It is “hard” or high in protein or gluten.

The chef’s choice for pizza flour, this makes a fabulous pizza. Semolina is the purified milling of durum wheat. Semola is derived for the Latin word for flour, and semolina is the common name for this special flour. This ingredient adds structure and bite to homemade pasta and a small amount added to pastry dough adds a rustic character. A very necessary ingredient for Semolina bread. From Antimo Caputo in Naples. Semolina made from durum wheat is yellow in color and high in gluten. Semolina is recommended for homemade pasta, breads, and baking.

Rye flour is used to produce rye bread as well as sourdough bread. Rye flour has a different taste and texture compared to wheat flour.