Semolina is made from the middle of the durum wheat grain and was one of the very first types of flour developed. In fact, its name comes from the Latin root, “semola,” meaning flour. Egyptian scrolls and paintings describe its widespread use in ancient times, and that remains true today. In Greece, it’s used to make halva. Throughout Europe and the Middle East, semolina is a popular base for sweets and breakfast cereals. In Italy, it’s the essential ingredient in pasta, gnocchi, pizza dough and breads. In many northern European countries, semolina is boiled and served with milk and jam. A truly universal food!
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+ Nutritional Info
GRAMS PER SERVE SERVES PER PACK PER SERVE PER 100g ENERGY 688.5 1377 PROTEIN 5.35 10.7 FAT, TOTAL 0.6 1.2 SATURATED 0.1 0.2 CARBOHYDRATE 33.1 66.2 SUGARS 0.45 0.9 SODIUM 2 4
- + Ingredients
- + How to use
It is available in both coarse and fine varieties to suit a wide variety of dishes, both sweet and savoury. The coarse semolina is similar in texture to desert sand, and is often used for dusting when baking, making porridge, or as a thickener for soups and sauces.
- + Country of Origin
Product of Australia
- + Storage Instructions
Store in a cool dry area away from direct sunlight