Wheat semolina 500g

• Storage conditions: Store in a dry and dark place, away from direct sunlight.
• Cooking tip: If you add a little wheat semolina when making pizza or bread dough, it will add crunch and prevent the pastry from sticking to the pan.
• Method of preparation: Boil semolina in a ratio of 1:2.5 or 1:3 (semolina-water) for about 1-2 minutes.
• Universal use: It is suitable for preparing a variety of recipes.
• Allergens: Contains gluten.
• Origin: Bulgaria.

Semolina is crushed grains of wheat with very small sizes (granules from 0.25 to 0.75 millimeters). It is obtained as a by-product of the milling of wheat into flour and is actually a coarser granulated flour. It can be obtained from soft, hard or mixed wheat. It goes perfectly with butter, milk, eggs, parmesan.

Wheat semolina is a caloric food, but at the same time it is also rich in nutrients, such as proteins, carbohydrates, fiber and trace elements. Semolina, unlike other cereals, is digested in the lower intestine, where its nutrients are more fully absorbed. This makes it suitable for people with sensitive digestion.