Semolina means "semi milled" and this flour is a product of the dressing or sieving process used to make white flour. Most of this extraction of flour is created from the outer part of the endosperm and part of the bran layer around the seed. Semolina is used to lubricate peels and trays, to stop the dough sticking. You can also add it to flours to add flavour and texture to your dough.
NOTE this is not Durum Wheat Semolina, you cannot make milk puddings with it!
|Foster's Mill Flour Specification|
|Name of Flour:||
Prior's Stoneground Organic Semolina
Grain from Home Farm, Wimpole Hall, Cambridgeshire
13.8% = Strong Flour
|Granularity:||Medium to Coarse|
Lubricating peels / tins / bannetons / adding to dough to add granular texture to flour. Not suited for fine breads
|Baking||In Eastern Europe, this extraction of flour is added to bread dough as a paste (moistened with water) to increase the moisture retention of the bread (keep it softer for longer). The Germans call it "Schrott".|