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Molino Quaglia Petra 8610 Semola Rimacinata Remilled Durum Wheat Semolina - 12.5kg

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Flour coming from durum wheat is called re-milled semolina. Traditionally it was mainly produced in the regions of Southern Italy, but now its production has national distribution. It differs from that of soft wheat both for its more pronounced grain size and for its characteristic amber-yellow color, a color that also affects the products obtained with it.

The accurate selection of durum wheat and the gentle roller-milling of grains ensure a top-quality genuine flour with high technological qualities, without the use of additives. The protein quality of this flour is preserved and enhanced to guarantee a high liquid absorption and excellent tenacity. Doughs prepared using Petra 8610 present a high yield and maximum stability over time.

Petra 8610 Semola Rimacinata is ideal for focaccia and deep pan pizza, bread and leavened doughs, pizza and pastry products. Also suited for doughs undergoing medium/long proving times since it ensures optimum crispiness, stability and crispiness of the structure after baking, perfect performance of the dough long term and the guarantee of consistent quality in the finished product.


Durum wheat, rich in carotenoids, is one of the most popular cereals in the world. Mainly responsible for the production of pasta, it finds multiple uses in leivitated products, to which it gives a straw yellow color and an intense aroma.

Type of grinding:

Cast iron cylinder cake.
The long cylinder milling diagram is designed in such a way as to be able to best respect the characteristics of the starting grain. Thanks to the constant control of the grinding parameters, Petra® 8610 is characterized by excellent technological stability.
The grinding technologies allow to obtain a re-milled semolina that is easy to work, even with high hydrations.


Method of use:

Petra®8610 has been designed to be able to adapt to many different processes. In fact, it can be used alone or in percentage (on the plate pizza), with direct, indirect or mother yeast processing.

Medium hydration (65/75%) is recommended for bread-making doughs. For the production of pizza in shovel it is possible to reach the hydration of 80%.

Storage must take place in a cool, dry and airy environment, as the storage conditions of the flour determine its behavior and yield during use. 

Protein: 11.5%

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About Molino Quaglia, Petra Flours

Over time flour has lost its identity, so much so that still today, main consider it a low value ingredient. From its very origin in 1913, Molino Quaglia has been committed to giving flour an irreplaceable quality, strong in the knowledge that the true ingredient is the original wheat, and flour is its dough form. The miller’s task is choosing every year the best wheat and to process it with care, respecting its nutritional properties and full taste.


Contains Wheat. May contain Soya.

Country of Origin


Nutrition Typical Values per 100g
of which saturates
Carbohydrate 72g
of which sugars 3g
Fibre 2.5g
Protein 11.5g
Salt 0.025g

Allergy Advice:
For allergens, including cereals containing gluten, see ingredients in bold.

Flour is a raw ingredient and must be cooked or baked before eating.


To keep this flour at its very best never let the flour become damp. Store in a cool, dry place, allow good air circulation.

Legal Disclaimer

Product Packed On A Premises that handles Nuts, Seed, Soya & Sesame


Ratton Pantry is an independent, family owned business. Recognising the need for good quality baking ingredients online, we set about stocking a selection of premium kitchen, pantry and baking essentials such as flour and yeast, along with premium imported Italian ingredients.