Coarse Milled Durum Wheat Semolina

• Semi-ground, hard semolina.
• Ideal for making pasta, pizza bread, gnocchi, short crust pastry, short bread and semolina pudding.
• Hygienically milled and pasteurised.

Semolina is an Italian word which means semi-milled. The consistency is coarsely ground and not flour-like. Semolina is usually made from wheat, though can also be made from maize (see our various corn/maize meals).

Cooking with Semolina

Coarse semolina can be used instead of flour in some recipes. It's texture suits pizza bread and crumbly short crust pastry recipes. Pasta is an ideal candidate for semolina. Coarse semolina, with its hard texture, makes a rougher pasta surface. This is a good thing as the sauce is able to cling to the pasta better than it would on a smooth surface.

Semolina is also used to make crumbly pastries, biscuits and the traditional British pudding simply named "Semolina". This pudding is made by heating the semolina in warm milk and sweetening to make a milky sweet treat. Coarse can be used to make sweet puddings, however some recipes may call for a more fine milled semolina.

Ingredients:

Durum Wheat. For more information on our ingredients policy please see here

Nutritional Information

Typical Values	Per 100g
Energy	349 calories
Protein	10.7g
Fat	1.8g
Carbohydrate	77.5g
Dietary Fibre	0.4g