Semolina Coarse

Description

Semolina Coarse Made from Durum Wheat

Semolina is a coarse, pale yellow flour made from durum wheat. Durum wheat is a hard wheat variety that has a high protein content and gluten, which gives semolina its characteristic texture and makes it ideal for making pasta, couscous, and other savoury dishes.

Coarse semolina is the coarsest type of semolina, with a grain size of about 0.5 millimetres. It has a slightly grainy texture and a nutty flavour. Coarse semolina is often used to make pasta, couscous, and other dishes that require a firm, chewy texture. It can also make bread, puddings, and other desserts.

Here are some of the benefits of coarse semolina:

It is a good source of protein and fiber.
It is not gluten-free.
It is low in fat and calories.
It is a good source of vitamins and minerals, including magnesium, phosphorus, and iron.
Here are some of the uses of coarse semolina:

Pasta: Coarse semolina is the main ingredient in pasta. It gives pasta its characteristic texture and shape.
Couscous: Couscous is a type of pasta made from semolina. It is often served with a variety of savoury or sweet dishes.
Puddings: Coarse semolina can be used to make puddings, such as semolina and rice pudding.
Bread: Coarse semolina can be used to make bread, such as semolina bread and focaccia.
Desserts: Coarse semolina can be used to make desserts like halva and baklava.
Here are some tips for using coarse semolina:

When cooking pasta made with coarse semolina, it is important to cook it al dente, or slightly firm to the bite.
Coarse semolina can be stored in an airtight container in a cool, dry place for up to 6 months.

Made from durum wheat.

Product of Australia.