Semolina is made from a mix of wheat kernel middlings. Wheat middlings are parts of the wheat kernel that are removed from the kernel to get to the endosperm (the inside of the kernel) the purest parts of which are used to make the fine flour we bake bread and cakes with (source information from Wikipedia 2018).

Durum wheat is a wheat cultivar with a very hard kernel. Durum semolina is course and pale yellow (other softer wheat cultivars with softer kernels make a white semolina akin to coarse grade flour).

It is high in proteins, minerals, vitamins and fats and also contains some starch. Durum semolina makes for a softer binding (less elastic), easily shaped dough that is used in pizza, bread , gnocchi and puddings.

durum semolina
Durum semolina
Triticum_durum.jpg
Durum wheat plant Source: CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=279530
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Semolina flatbread

Dietary Info: Great for vegetarians and vegans.

Enjoy,

PK


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