Semolina Fine

Semolina is the middle or heart of the durum wheat kernel. It is traditionally known for its use as a baby porridge or food for the elderly however it is primarily used in the production of cous cous and certain specialty types of durum wheat pasta. Semolina porridge is creamy in texture, with a low GI that keeps you feeling fuller for longer.

Semolina is the component of durum wheat pasta which gives the pasta its pleasant taste and texture. It is also commonly used to thicken stews, as a base for soufflé, as a hot cereal or as a cooked meal on its own.

Cooking with Semolina:

As mentioned above, fine semolina can be used to make a creamy porridge for infants or for those convalescing, or otherwise for baking pastries, desserts and cakes. It is also sometimes added to bread mixes.

Interesting Facts about Semolina:

Semolina is said to have originated in the south of the Mediterranean, or possibly Abyssinia – the name given to the nation that comprised the northern half of what is today known as Ethiopia.

Semolina flour is usually graded as being either fine, medium or course. The fine variety (as in the case of this semolina flour) is mostly known for its use in pastries, cakes, desserts and breads.