Remilled durum wheat semolina is a raw ingredient widely used in breadmaking and baked goods. At first glance, it may look similar to ordinary flour, but it comes from a different type of wheat and has characteristics of its own that affect dough handling and the final result.
In our bakery, we use it in several preparations. It is, for example, the base of our focaccia al pelato and also features in the Matera bread process described on our blog.
Understanding what remilled semolina is, how it differs from coarser semolina and what changes compared with soft wheat flours makes it easier to use it with greater awareness in bread, focaccia and other doughs.
What is remilled durum wheat semolina?
Remilled semolina is obtained from durum wheat. After the first milling, the semolina undergoes a further milling step that reduces its particle size, making it finer.
It is precisely this second step that gives it the name “remilled”.
The result is a semolina with a finer texture than traditional semolina, which can be incorporated more easily into doughs and used in many baked preparations.
This does not mean that semolina and remilled semolina are completely different products: both come from durum wheat. The main difference is the degree of milling and, consequently, the ways in which they can be used.
Semolina and remilled semolina: what is the difference?
The most noticeable difference is the particle size.
Traditional semolina generally has a more noticeable grain and a more granular feel. Remilled semolina is processed further until finer particles are obtained.
This difference also affects how they are used. Coarser semolina is used in preparations where its granular structure is useful or desirable, while remilled semolina is particularly well suited to making doughs.
It is therefore not a question of deciding which one is better. They are two ways of processing the same grain, suited to different needs.
Remilled semolina and 00 flour: what is the difference?
Another common question concerns the difference between remilled semolina and 00 flour.
The distinction starts with the grain itself. Remilled semolina comes from durum wheat, while flours commonly classified as 00, 0, 1 and 2 come from soft wheat.
The names therefore refer to two different systems. The numbers 00, 0, 1 and 2 describe the degree of refinement of soft wheat flours; they are not a scale into which remilled semolina can also be placed.
For this reason, it is not correct to think of remilled semolina simply as a “00 flour made from durum wheat”. The raw material, milling and behaviour in dough are different.
To explore this topic further, read our guide to the difference between 00, 0, 1 and 2 flour.
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How does remilled semolina behave in dough?
When working with dough, the choice of flour or semolina is not only about flavour. The consistency of the dough, the amount of water it can absorb and the way it reacts during mixing and handling also change.
Remilled semolina therefore requires attention to the dough and a gradual approach to adding water. There is no universal amount that works for every recipe: the ratio between semolina and water depends on the preparation, the method and the result you want to achieve.
A practical example is our focaccia al pelato. In the recipe, we use 1 kg of remilled durum wheat semolina and between 700 and 800 g of water, added gradually while preparing the dough.
That ratio, however, belongs to that specific recipe and should not be treated as a rule for every semolina-based dough.
How to use remilled durum wheat semolina
Its fine particle size makes remilled semolina suitable for many preparations. It can be used on its own or together with other flours, depending on the recipe and the characteristics you want to achieve.
For bread
Remilled semolina can be used to make bread, either as the main ingredient or as part of a flour blend.
In our Matera bread, for example, remilled semolina is used together with other durum wheat flours to make the dough.
For focaccia
It is also particularly suitable for focaccia. Our focaccia al pelato is a direct example: the dough is made entirely with remilled durum wheat semolina, water, yeast and salt.
The method and hydration naturally need to be adapted to the specific recipe, because not every focaccia requires the same dough structure.
For pizza and other baked goods
Remilled semolina can also be used in pizza dough and other baked goods. It can be used on its own or combined with soft wheat flours, depending on the technique and the result desired.
For fresh pasta
Durum wheat also has a traditional place in pasta making. The finer texture of remilled semolina makes it possible to obtain a dough that is easy to work with, including in home preparations.
Can remilled semolina be used on its own in dough?
Yes. In some recipes, it is possible to use only remilled durum wheat semolina.
However, this is not a rule that can automatically be applied to every preparation. A dough made entirely with remilled semolina will behave differently from one made with soft wheat flour or a blend of flours.
For this reason, it is important to start with a recipe designed specifically for this ingredient rather than simply replacing flour with the same quantity of remilled semolina without adjusting the other elements.
Our focaccia al pelato is a practical example of a dough made with 100% remilled semolina.
Remilled semolina at Panificio Perrone
In our daily bakery work, the choice of raw ingredient is closely linked to the preparation we want to make. Remilled semolina is used both in doughs made entirely from durum wheat and in blends used for other preparations.
It is also an ingredient that reflects the connection between our bakery and durum wheat preparations, which have long been part of the food culture of this area.
The remilled durum wheat semolina we use is also available from our online store.
