Italian Remilled Semolina from Ancient Durum Wheat Senator Cappelli - Organic Product

Organic Cultivation and Ancient Wheat Varieties

Italian Remilled Semolina from Ancient Durum Wheat Senator Cappelli is produced from wheat grown in Puglia using organic farming methods. This means that the wheat is cultivated without the use of chemicals, ensuring a natural and high-quality product. Moreover, this cultivation allows preserving this ancient variety of durum wheat, which offers an authentic taste and a unique nutritional profile.

Cylinder Milling and Additive-Free

Italian Remilled Semolina from Ancient Durum Wheat  Senator Cappelli is obtained through cylinder milling. At the heart of our company philosophy is the decision to fully preserve the living wheat germ, without removing it, and to produce our semolina without the addition of any artificial or chemical additives. The integrity of the wheat germ gives our flours remarkable nutritional properties, positively influencing the cooking of the product and the ability to absorb liquids. The result is a genuine and healthy product, perfect for a balanced diet.

Expiry

Consume within 6 months from production for optimal freshness

Kitchen Uses of Italian Remilled Semolina from Ancient Durum Wheat Senator Cappelli

Italian Remilled Semolina from Ancient Durum Wheat  Senator Cappelli is a high-quality product, coming from an ancient Italian wheat, known for its excellent nutritional properties. This semolina is particularly appreciated for its versatility and is used in various traditional Italian dishes.

1. Breadmaking: Semolina re-milled Senator Cappelli is ideal for breadmaking thanks to its ability to absorb a lot of water and develop a good gluten structure, resulting in bread with a rich flavor, firm texture, and crispy crust.
2. Focaccia: For focaccia, re-milled semolina is often used to provide that outer crispness that contrasts with the soft and slightly moist interior. Furthermore, the characteristic taste of this wheat adds a rustic touch to the flavor of the focaccia.
3. Shortcrust pastries: Semolina re-milled Senator Cappelli gives a particular crispness to shortcrust pastry, making it ideal for tarts and cookies.
4. Scones: These small sweet or savory buns typical of breakfast or five o'clock tea can be enriched with Semolina re-milled Senator Cappelli, to give a more rustic flavor and a richer texture.
5. Crumble: Crumble is a typical English dessert made of fruit and a crispy crust. You can use Semolina re-milled from durum wheat Senator Cappelli for the crust, to give it a unique taste and a more structured texture.
6. Yorkshire pudding: This classic British side dish, usually served with roast beef, could benefit from Semolina re-milled from durum wheat Senator Cappelli, which would give the pudding a peculiar texture and a deeper flavor.
7. Shortbread: These Scottish biscuits, known for their crumbly texture, could benefit from the use of Semolina re-milled from durum wheat Senator Cappelli, which would give them a unique texture and a richer taste.
8. Digestive Biscuits: These famous British wholemeal biscuits can be made with Semolina re-milled from durum wheat Senator Cappelli to confer a unique texture and taste.
9. Steak and kidney pie: This traditional meat pie could have a more interesting and tasty crust with the addition of Semolina re-milled from durum wheat Senator Cappelli.
10. Couscous: This is one of the most well-known dishes of North African cuisine. Traditionally made with durum wheat semolina, couscous can benefit from the rich flavor and unique texture of Semolina re-milled from durum wheat Senator Cappelli.
11. Tabbouleh: A fresh and light Lebanese salad made from wheat semolina, which can be enriched with Semolina re-milled from durum wheat Senator Cappelli for a more robust flavor.
12. M'hanncha: Also known as "snake" or "rosette", it is a sort of sweet strudel made with semolina and almonds. The use of Semolina re-milled from durum wheat Senator Cappelli can give this dessert a unique texture.
13. Kibbeh: This dish, widespread throughout the Middle East, is made with minced meat and semolina. The addition of Semolina re-milled from durum wheat Senator Cappelli can enrich the texture and flavor of the kibbeh.
14. Harira: A Moroccan soup traditionally served during Ramadan. Semolina re-milled from durum wheat Senator Cappelli can be used to thicken the soup and give it a deeper flavor.
15. Baklava: This widespread dessert can benefit from the addition of Semolina re-milled from durum wheat Senator Cappelli, both in the dough and in the filling, to confer a unique texture and taste.

Semolina re-milled from durum wheat Senator Cappelli is therefore a very versatile ingredient, capable of conferring a unique taste and improving the texture of many preparations. Its richness in fibers and proteins, together with excellent bread-making properties, make it an ideal choice for many types of recipes.

Types of Dough and Indicated Processes

Here is a rough guide for the leavening times for direct doughs and biga using Italian Remilled Semolina from Ancient Durum Wheat  Senator Cappelli, both at room temperature and in the refrigerator at 4 degrees Celsius. Please note that leavening times can vary depending on environmental conditions and yeast health.

Direct doughs:

• Amount of brewer's yeast: 2-3 grams per 100 grams of flour.
• Hydration: usually 60-65% water in relation to the weight of the flour.

Leavening times at room temperature (about 20-24 degrees Celsius):

• Initial leavening: 1-2 hours. The dough should double in volume.
• Final leavening: 2-3 hours. The dough should again double in volume before being used for processing.

Leavening times in the refrigerator (at 4 degrees Celsius):

• Initial leavening: 8-12 hours. The dough should slowly double in volume during the rest period in the refrigerator.
• Then, you can bring the dough to room temperature for about 1-2 hours to complete the final leavening, until it doubles in volume.

For biga (pre-ferment):

• Amount of sourdough: 20-30% of the total weight of the flour.
• Hydration: usually 50-60% water in relation to the weight of the flour in the biga.

Leavening times for the biga:

• Initial leavening: 12-16 hours at room temperature. The biga should double in volume.
• Then, you can store the biga in the refrigerator for a maximum of 48 hours.

Remember that these are only rough guidelines and leavening times can vary. It is always advisable to test and adapt the times based on the specific conditions of your kitchen and your personal preference for the texture and taste of the dough.

Yeast Management: Seasonal Adaptations for Perfect Doughs

Proper yeast management is equally important and requires adaptations based on the seasons. During the summer, when temperatures are higher, it is recommended to reduce the amount of yeast to 1 gram per kilo of dough and increase the amount of salt to 25 grams per kilo. Conversely, during the winter, when temperatures are lower, it is recommended to increase the amount of brewer's yeast to 2 grams and decrease the amount of salt to 20 grams per kilo.

Hydration of the Flour: A Key Element for a Perfect Dough

To obtain a perfect dough, correct hydration of the flour is essential. Follow these guidelines for an optimal result: incorporate 50% of the total water directly with the flour and gradually add the remaining half. Keep in mind that the temperature of the water varies depending on the seasons: in summer and during hot days, it is advisable to use refrigerated water at 4°C, while in winter and during cold days, tap water is sufficient.

Dough Mode and Hydration: Influences on the Final Result

The dough is a fundamental element to obtain a quality product. The choice of kneading mode affects possible hydration and the final result. When kneading by hand, it is important to keep in mind that high hydrations are not easily achievable, so it is recommended not to exceed 60% hydration. In the case of a dough with a planetary mixer, it is suggested to adopt the same hydration of the dough made by hand, taking care not to overheat the dough to avoid compromising the gluten structure. With a professional or semi-professional spiral mixer, it is possible to push towards higher hydrations, which vary according to the strength of the product and the amount of fibers present. It is recommended to start kneading at a low speed and gradually increase it until the final dough is reached.

Recommended Storage and Use

To ensure maximum freshness and shelf life, Semolina re-milled from durum wheat Senator Cappelli must be consumed within 6 months from the production date. It is recommended to store it in a cool and dry place, at a temperature between 20 and 22 degrees Celsius, with a relative humidity of 65% - 68%. These storage conditions affect the yield and quality of the dough.

Preservation of Freshness and Extended Shelf Life

The presence of the wheat germ and the greater presence of fibers in Semolina re-milled from durum wheat Senator Cappelli allow the finished product to maintain freshness for an extended period, both at room temperature and in the freezer. The fibers help retain moisture and slow down firming, keeping the product soft and tasty for a longer period. Buy our Semolina re-milled from durum wheat Senator Cappelli, grown with organic methods and carefully milled to ensure maximum quality and the best taste.

Experiment with ancient wheat varieties and create delicious and healthy dishes for you and your family.