Zwicky Fine Durum Wheat Semolina for Pizza
Zwicky fine durum wheat semolina is a fine-grain milled product (Hartweizengriess fein, HAG) supplied in a 5 kg bag and milled in Switzerland. With a granulation of roughly 200-300 microns, it is the go-to dusting flour for pizzaioli: it lets stretched dough slide smoothly off the bench and the peel into the oven, and it can be added directly into bread and pasta doughs to boost flavour and structure. It delivers 13 g of protein and 68 g of carbohydrates per 100 g and is GMO-free.
What Durum Wheat Semolina Is
Semolina is the flour obtained from durum wheat (Triticum durum), distinct from soft-wheat flour by its amber-yellow colour and its grains that are clearly perceptible to the touch, much like caster sugar. Fine semolina is milled to a finer granulation than coarse semolina (which sits at 600-800 microns and is used mainly for couscous), making it suitable both for dusting and for enriching leavened doughs. The use of durum wheat for bread and pasta has roots that run for centuries through Southern Italy.
The Producer: Schweizerische Schälmühle E. Zwicky AG
Founded in 1892 when Heinrich Zwicky took over a mill in Amlikon, Zwicky is based in Müllheim-Wigoltingen, in the canton of Thurgau. Family-owned for over 130 years until 2025, it has grown into the most important specialty mill of its kind in Switzerland, processing grains, legumes, seeds and kernels. The mill holds ISO 9001 certification (since 1994) and IFS – International Food Standard certification (since 2004), and in 2022 won the Swiss Solar Prize for its vertical solar installation. Since June 2025 it has been part of Groupe Minoteries SA.
Sensory Characteristics
The fine durum semolina has the typical warm amber-yellow tone of durum wheat and a fine, even, sandy grain. When used in dough it brings a fragrant aroma and a firmer bite; on the bench and peel its fine grain glides cleanly without clumping, leaving a light, clean dusting on the finished pizza base rather than the burnt residue left by overly fine 00 flour.
Technical Specifications
Fine durum wheat semolina, raw material from Canada and Slovakia, milled in Switzerland. Net weight 5 kg. Contains gluten (wheat / durum wheat). GMO-free. Energy 1430 kJ / 342 kcal per 100 g, with 13 g protein and 68 g carbohydrates. Store in a cool, dry place at 15-22 degrees Celsius with relative humidity below 60%, away from heat and direct light. Sealed shelf life 12 months; once opened, use within 3 months to prevent oxidation.
Professional Uses
Use it as a dusting flour on the bench and peel to stop wet dough from sticking and to launch pizzas smoothly into the oven. Add it directly into bread and leavened doughs to raise water absorption, extend shelf life and deepen flavour. It is the base flour for southern-Italian fresh pasta such as orecchiette and cavatelli, hydrated with 50-55% warm water at around 20 degrees Celsius, kneaded for 8-10 minutes and rested, covered, for at least 30 minutes. It also enriches rustic breads and focaccia doughs blended 50/50 with soft-wheat flour.
Common Mistakes to Avoid
Do not skip the rest: durum dough needs at least 30 minutes for the grain to hydrate fully, otherwise it stays hard, dry and hard to stretch. Do not use coarse semolina (over 500 microns, the couscous grade) for dusting or fresh pasta, as it leaves the dough uneven and prevents the shapes from sealing. And remember that durum semolina builds a more tenacious gluten than soft-wheat type 00, so it should complement rather than fully replace the 00 flour in a classic Neapolitan STG base.
Pairings
Pair it in the kitchen with type 00 pizza flour, peeled and San Marzano tomatoes, fior di latte and mozzarella, fresh basil and extra-virgin olive oil to build a complete pizza and bakery line.
Logistics and Delivery by LAPA
B2B and B2C delivery across Switzerland from the LAPA central warehouse in Embrach (Zurich), where ambient dry goods are stored at controlled humidity below 60% to preserve freshness and shelf life. Direct delivery with the LAPA refrigerated and multi-temperature fleet in Zurich, Winterthur, Uster, Dübendorf, St. Gallen, Frauenfeld and the canton of Aargau. For the Ticino (Lugano, Mendrisio, Chiasso), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Graubünden (Chur, Davos) and Valais (Sion, Martigny), shipping within 24-48 hours via certified food-grade partner couriers: Swiss Post, Planzer, Galliker and Camion Transport AG. The service is built for pizzerias, restaurants, bakeries, delicatessens and hotels as well as for private customers.
Who It Is For
Pizzerias, bakeries, restaurants, delicatessens and hotels looking for a reliable Swiss-milled fine durum semolina, as well as passionate home cooks who want professional-grade dusting and dough flour.
