What is semolina?
Semolina is a floury food obtained by grinding cereals, more often than durum wheat (Triticum durum).
In fact, unlike flour and semolina, “semolina” is a generic term, which goes beyond the strict regulation of the laws and ministerial decrees in force. In doing so, certain flours based on soft wheat, rice, corn and pseudocereals can also be defined as semolina.
The "classic" semolina can be of two thicknesses:
- Large, with about 1.5 mm granules
- Thin, with 0.3 mm granules.
In Italian cuisine, semolina is used to produce soups, Roman-style gnocchi, baby food for weaning, liquid meals for those suffering from dental diseases, etc.
Semolina has a nutritional contribution quite similar to that of traditional flours and can be contextualized in the III fundamental group of foods (sources of starch, fiber and only certain vitamins and minerals).
Production
The production of semolina is the same as that of semolina, although some steps may change in products based on different cereals.
