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One In A Mill Semolina Flour 2 Lb Pack Of 2 | High Protein Durum Wheat Flour For Pizza Dough, Pasta, Bread, And Couscous | Vacuu

One In A Mill Semolina Flour 2 Lb Pack Of 2 | High Protein Durum Wheat Flour For Pizza Dough, Pasta, Bread, And Couscous | Vacuu

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Regular price $19.74
Sale price $19.74 Regular price $28.20
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SKU: WBGROB0DH8QCRS7
UPC: 850056054133
Brand: ONE IN A MILL
Product Type: Flours & Meals

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Description

One In A Mill Semolina Flour | Bulk 2 Lb High Protein Durum Wheat Flour For Pizza Dough, Pasta, Bread, And Couscous | Vacuumed Packed For Freshness

Safety & Compliance

⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.

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Frequently Asked Questions

  • Q: What is semolina flour used for? A: Semolina flour is primarily used for making pasta, pizza dough, bread, and couscous. Its high protein content and unique texture make it ideal for creating dishes that require a strong structure and a chewy bite.
  • Q: Is ONE IN A MILL Semolina Flour suitable for gluten-free diets? A: No, ONE IN A MILL Semolina Flour is made from durum wheat and contains gluten. It is not suitable for those following a gluten-free diet.
  • Q: How should I store semolina flour to maintain freshness? A: To maintain the freshness of ONE IN A MILL Semolina Flour, store it in a cool, dry place in an airtight container. It is vacuum packed for freshness, which helps extend its shelf life.
  • Q: Can I use semolina flour for baking bread? A: Yes, semolina flour is excellent for baking bread. Its high protein content contributes to a better rise and a chewy texture, making it a great choice for artisan-style bread recipes.
  • Q: What makes ONE IN A MILL Semolina Flour different from regular flour? A: ONE IN A MILL Semolina Flour is made from high-quality durum wheat, which gives it a higher protein content and a coarser texture compared to regular all-purpose flour. This makes it particularly suited for pasta and bread that require a firmer structure.
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