Re-milled semola (Semola rimacinata)

Food, Plant source foods, Flours, Semolina, Durum wheat semolina

Consumption area(s): Italy 🇮🇹, San Marino 🇸🇲, Vatican City 🇻🇦

Introduction

Re-milled semola (Semola rimacinata) is obtained by further grinding durum wheat semola, resulting in a product that maintains the typical amber-yellow color of its source material but features a finer grain texture.

This refined version is primarily used in bread-making, either on its own or blended with soft wheat flours. The outcome is a golden-hued bread, such as the traditional “pane pugliese”, known for its rich flavor and remarkable shelf life.

Nutritional facts table of re-milled semola

Please note that nutritional values may vary slightly depending on the individual producer.

Nutrients	Per 100 g
Calories (kcal)	345
Total fat (g)	1.2
———Saturated fat (g)	0.4
Cholesterol (mg)	0
Sodium (mg)	2
Total carbohydrates (g)	70.5
———Dietary fiber (g)	2.2
———Total sugar (g)	1.9
Protein (g)	12