Semolina is the coarse ground flour of Durum wheat. It is mainly used to make pasta because it creates a dough that is easy to shape. Pale yellow in color with a nutty, sweet flavor, it is also commonly used to make couscous and cereals. Some artisan pizza makers use it in the place of cornmeal to prevent pizzas from sticking to the pan.
Also known as "pasta wheat" or "macaroni wheat", Durum wheat is the hardest of all wheat. As a matter of fact, the word Durum in Latin means "hard", however, the dough made from Durum is considered weak or "soft". The reason for this is because Durum wheat, although fairly high in protein, does not lend strength to dough through the formation of a gluten network. Gluten's elastic nature, as most everyone knows, is what helps increase the volume of a loaf of bread. Durum wheat, on the other hand, is relatively plastic which is why it is the wheat of choice to make Semolina. Semolina is the course ground flour of Durum wheat.
Blend: Semolina (milled from durum wheat), Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid.
- Naturally Non GMO
- Stored in a SQF Certified Facility
- GloryBee is FSMA Compliant
SHELF LIFE & STORAGE
The recommended storage temperature is less than 80 degree F and at 70% relative humidity. The shelf life when stored at optimum conditions is 10 months from the date of manufacture. To preserve the quality, dry storage at room temperature with regular inspected and rotation is recommended.
Note: The specification listed above are averages only. They may change from year to year depending on growing conditions of the wheat. For the most up to date information, please contact our sales department by clicking here.