Semolina

Summary

Semolina flour is pale-yellow in colour, high in gluten and used for traditionally made pasta, pizza, bread and biscuit doughs. The term 'semolina' comes from the Italian for 'semi-milled'. It consists of the coarser grains of ground hard durum wheat.

Contents

There are two main types of semolina sold on the general market. Durum semolina, made from hard wheat and soft wheat semolina, also known as farina or by the trade name Cream of Wheat, is used as a hot breakfast cereal and for desserts such as semolina milk pudding. In North India, semolina is known as Suji; in South India, Rava or Ravey. In Turkey, Semolina is known as Irmik.

Semolina made from durum wheat or other hard wheats (that are easier to grow than durum) is yellow in color. It is usually prepared with the main dish, either boiled with water into a pasty substance, e.g. as gnocchi (in Italy), or as the basis for dried products such as couscous (North Africa), and bulgur (Turkey and the Levant). Couscous is made by mixing roughly 2 parts semolina with 1 part durum flour.

1. http://www.bbcgoodfood.com/content/knowhow/glossary/semolina/
2. http://en.wikipedia.org/wiki/Semolina