SEMOLINA FLOUR (G13)

Semolina Flour is the milled endosperm of durum wheat. It has a creamy, light yellow color. The word "semolina" is derived from the Italian word for bran, "semola," which in turn came from the Latin "simila," meaning flour. Semolina flour has been used for centuries in Italy to make pasta and certain breads. It is also used as the base for the North African staple, couscous. Semolina flour can be milled at different grades, from fine to coarse. This product is the finest grade. It is most commonly used for making pasta and couscous, but is also great for a range of sweet and savory applications, including breads, pizza crust, pastries and puddings. In baking, semolina flour can be used as an alternative to cornmeal to flour surfaces in order to prevent sticking. High in gluten, dough made with semolina flour holds together well when manipulated or rolled out.