Zwicky Durum Wheat Semolina Medium is a medium-grain durum wheat semolina (400-600 microns) milled in Switzerland, in a professional 5 kg bag. With its amber-yellow colour, its sandy grain perceptible to the touch and its high water absorption, it is the ideal ally for dusting the pizza bench, for Mediterranean baking and for giving structure and crispness to rustic doughs. GMO-free, it is produced by the historic Zwicky mill, founded in 1892.
What is durum wheat semolina
Semolina is the milled product of durum wheat (Triticum durum). Unlike soft-wheat flour, which is an impalpable powder, semolina has clearly visible grains, perceptible to the touch like caster sugar, and a characteristic amber-yellow colour that carries over to the finished products. By grain size it is classified into coarse semolina (600-800 microns), medium semolina (400-600 microns), fine semolina and re-milled semolina. This Zwicky product is a medium semolina, balanced for dusting and for rustic baking.
Milled in Switzerland by Zwicky since 1892
The Schweizerische Schälmühle E. Zwicky AG was founded in 1892, when Heinrich Zwicky took over the centuries-old Amlikon mill. In 1923 his son Emil turned the family business into a public company, giving it the name still used today. Based in Müllheim-Wigoltingen, in the canton of Thurgau, the mill remained family-owned from 1892 to 2025 and is now part of Groupe Minoteries SA. Its emblem, the dwarf with the ear of grain, is a guarantee of high-quality products.
Origin of the raw material
The durum wheat is sourced from selected supply chains in Austria, Canada, Germany, Hungary and Slovakia, then cleaned, milled and sifted in Switzerland. The result is a stable, GMO-free semolina with consistent granulometry batch after batch – a decisive feature for professionals who need reproducible results.
Organoleptic characteristics
Amber-yellow colour, sandy and free-flowing grain, clean aroma of durum wheat. The medium grain absorbs more water than 00 flour and releases it slowly during baking, contributing to an open crumb and a crisp, well-coloured crust.
Technical specifications
- Product: Medium durum wheat semolina
- Grain size: medium, 400-600 microns
- Net content: 5 kg bag
- Nutritional values per 100 g: 1370 kJ / 326 kcal, fat 0.6 g (of which saturates 0.1 g), carbohydrates 70.5 g, protein 7.5 g
- Allergens: contains gluten (durum wheat)
- GMO: GMO-free product
- Storage: cool and dry, 15-22 degrees C, humidity below 60 percent
- Shelf life: 12 months sealed; use within 3 months of opening
Professional uses
- Dusting the pizza bench and peel: replaces 00 flour so the dough does not stick and does not burn in the oven.
- Mediterranean bread and focaccia: blend with 00 flour (about 50/50) for a rustic crumb and amber colour.
- Coating and breading: gives a crisp, golden crust to fried and oven-baked products.
- Rustic doughs: adds structure, bite and flavour to country breads and savoury bakes.
- Polenta-style and baked sides: for traditional semolina-based preparations cooked in the oven.
Common mistakes to avoid
Do not replace re-milled semolina with medium semolina for fine fresh pasta such as orecchiette: the coarser grain prevents the dough from closing properly. Always let semolina doughs rest for at least 30 minutes so the gluten network can develop, otherwise the dough stays dry and hard to work.
Delivery and logistics
B2B and B2C delivery throughout Switzerland from the LAPA central warehouse in Embrach (Zurich), where dry goods are stored in a temperature- and humidity-controlled environment. Direct distribution with the LAPA fleet across Zurich, Winterthur, Uster, Baden, Aargau, Bern and Basel; for Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Fribourg, Sion) and Graubünden (Chur, Davos) delivery in 24-48 hours via food-grade partner couriers (Swiss Post, Planzer, Galliker, Camion Transport AG). We supply pizzerias, restaurants, bakeries, hotels, delicatessens and private customers.
Who it is for
Designed for pizzerias, bakeries, restaurants, hotels and food artisans who want a reliable, GMO-free Swiss-milled semolina for dusting and rustic baking, plus private customers who bake at home.
