John Myers
Semolina is cereal grains that have been crushed to between 0.3 and around 1 mm. Wheat is the most commonly used variant, although there are also types of semolina made from other grains. The difference to flour is caused by a different set of the mill. Steel rollers are used for grinding. They process the grain several times, sieving the semolina after each pass. To a certain extent, this grinding method stimulates the gluten protein of the grain during semolina production. the base Boiling it with water or milk quickly creates a creamy mixture: the semolina porridge. However, this is not the only dish that you can prepare with fine grains. Other types of semolina provide more options. Corn semolina, for example, serves as the basis for a polenta. You can also bake cakes with semolina made from cereals – or refine your soup with semolina dumplings. Even gnocchi and dumplings can be prepared from the grains.
Types of semolina: hard or soft?
One way to distinguish different types of semolina is by the type of grain. In addition to wheat and corn, there are also variants made from spelt, and more rarely from rice. A distinction is also made between semolina made from soft and durum wheat. The former is suitable for making bread, while durum wheat semolina is similar to type 550 wheat flour. It is often used as the basis for pasta, couscous, or bulgur. Our cooking experts will also tell you how you can prepare semolina. Of course, semolina porridge is particularly interesting, and not just for children. After all, it can be used for desserts as well as for pancakes and unusual desserts. Our semolina porridge recipes provide inspiration.
