Semolina is a product of the corn mill, where beside flour also still many other products are made of grain, mainly wheat. Soft wheat semolina is manufactured for applications of baking, very fine semolina is particularly used also for baby food and child mash, semolina mash, other Desserts and sweet foods such as Griessschmarrn. Semolina develops completely similarly as flour, only in addition the mill is differently adjusted. The finer flour parliamentary group, which along-develops at the same time during this meal procedure, is sifted out however later and used than flour.

Also to cake cheeks and for the one uses a fine semolina, in South Germany also under the designation in the trade, instead of flour in Austria than "“doublehandy flour"” rather admits.

One differentiates between deseamed and ungeputztem () semolina not released from bowls as well as according to the Granulation:

• roughly: 0.62-1.0 mm
• means: 0.48-0.62 mm
• finely: 0.25-0.28 mm

Besides also hard wheat semolina becomes and vapor for paste goods production, in particular noodles, husbands from special Hartweizen. If hard wheat grains are only roughly cut, then develops which one uses e.g. for the production of Teigwaren or Bulgur. from oats, barley, millet or book wheat serves for production of (mostly sweet) mash courts.

From corn semolina for the Polenta is made.

A substantially rougher meal product is pellet and today above all than animal fodder is used - fodder pellet. In addition, in the baker's shop pellets are added to bread and small pastry.

Articles in category "Semolina"

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