ORGANIC DURUM SEMOLINA WHEAT, flour
Botanical Name: Triticum durum
Production: our semolina flour has been milled using a slow speed hammermill assuring temperature control below 40C (104F) to preserve optimal nutrient density of the grain. It is subsequently screened to achieve the desired texture.
Durum wheat is milled to remove the bran and germ, leaving the rich yellow endosperm granules called semolina. It is either further ground into flour and used to make pasta or left as semolina granules and used for cereals and couscous.
Qualities: Durum is a variety of hard wheat that has a higher protein and gluten content than other kinds of wheat
Common use: It is most commonly used to make all pasta since the dough is less elastic than bread doughs which allows it to be rolled into pasta shapes much more easily. Semolina is also used for a variety of other purposes, including hot breakfast cereals, desserts, artisan loaves of bread and cookies. Boiled semolina turns into a porridge, also known as Cream of Wheat or Griess and in much of North Africa, durum semolina is made into the staple Couscous.
Semolina flour can also be substituted for some or all of the all-purpose or whole-wheat flour in a bread recipe, which will produce a bread that is tender with a crisp crust. Try adding a pinch of semolina to thicken soups and gravies (because of its high gluten content, a little goes a long way) or dust the bottom of a pizza crust to prevent it from sticking.
Storage: keeps well in a sealed container in a cool, dry, and dark location
Disclaimer: this information is for educational purposes only and has not been evaluated by the FDA or CFIA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.