If you read "re-milled durum wheat semolina" on a label, you already have important information: not all flours are created equal, and the base of the dough influences the tarallino's taste, crispiness, and "bite."
In this guide, we'll explain in simple terms:
- the difference compared to more refined flours,
- what re-milled semolina is,
- what truly changes in the tarallino,
- how to recognize it on the label.
In short: re-milled semolina comes from durum wheat and is ground more finely than "classic" semolina. In tarallini, it often gives a firmer structure, a more "rustic" taste, and a very pleasant crispiness.
What is re-milled durum wheat semolina
Semolina is obtained from durum wheat. Compared to other flours, it has a more distinct "personality" and is widely used in Southern Italy for traditional baked goods.
The word "re-milled" indicates that the semolina has been ground a second time (or at least more finely), resulting in a granulation more suitable for compact doughs, such as that of tarallini.
"Classic" semolina vs. re-milled semolina
- Semolina: more granular, more "sandy" to the touch.
- Re-milled semolina: finer and more homogeneous, easier to work into baked doughs.
Why the tarallino changes (what you really taste when you eat it)
When the dough base is re-milled semolina, concrete differences are often noticeable:
1) Structure and "bite"
The tarallino tends to have a firmer structure: a crispiness that "cracks" without being hard or rubbery.
2) Drier and cleaner crispiness
Re-milled semolina works very well in baked doughs that aim for a crumbly and dry sensation, ideal for an aperitif snack.
3) More intense and distinctive flavor
Durum wheat can give a fuller, more traditional note compared to more refined flours, which are often more neutral.
Important note: there is no absolute "better or worse." It's a matter of style: if you're looking for a tarallino with character, re-milled semolina is a very consistent choice.
Re-milled semolina vs. 0/00 flour: what's the difference?
Without getting too technical, you can think of it this way:
- 00/0 flour (soft wheat): more neutral taste, very fine texture, super versatile.
- Re-milled semolina (durum wheat): more pronounced flavor, more rustic and "typical" sensation.
In tarallini, this difference often translates to:
- more "personality" in the bite,
- a sharper crispiness,
- a profile more closely linked to the tradition of Southern Italy.
How to recognize it on the label (in 10 seconds)
Look for one of these phrases:
- "re-milled durum wheat semolina"
- "durum wheat semolina" (does not always specify "re-milled")
- "semolina" + reference to durum wheat
If you have sensitivities or intolerances, remember that this is an ingredient that contains gluten (like all wheat-based products).
Why we use re-milled durum wheat semolina at Murgrà
At Murgrà, we chose re-milled durum wheat semolina because we wanted a tarallino that was:
- truly crispy,
- with a full and recognizable taste,
- consistent with artisanal processing and the idea of a "true Apulian product."
We also combine in the dough:
- extra virgin olive oil (for roundness and aromatic note),
- high oleic sunflower oil (for balance and cleanliness in baking),
- GMO-free ingredients.
Discover the Murgrà taste
If you like crispy tarallini, with a durum wheat base and a more authentic profile, you're in the right place.