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wheat semolina flour

Durum wheat, the hard version of this grain, creates a coarse grind flour with trademark nutty flavor and golden color. Most commonly used in pasta and baked goods, semolina is very high in protein producing good structure and elasticity. From a technological point of view, semola flour has low-gluten content suitable for certain gluten sensitivities (i.e., people with non-celiac gluten sensitivity), but unsuitable for coeliacs. It holds in moisture, resulting in a meaty texture on the finished product. Wheat semolina flour is also widely used in Italian cuisine.

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Wheat semolina flour benefits customers in many ways. Its coarse texture gives meals a healthy chewiness. Giving more flavor and nutritional content alongside its nutrients it is therefore a much healthier option than refined white flours are. It soaks up liquid easily when cooking for your dish-denser settlements to absorb and perform. By using semolina flour, products that are hard-wearing and won't shrink from the first bake until the last, even boil when served in water are produced. It is also more easily digested than other flours, so that even those with low gluten tolerances can feel comfortable using it as a substitute for such ingredients as cake flour.

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wheat semolina flour

Nutritious and Flavorful Alternative

Nutritious and Flavorful Alternative

It sounds very diluted, but wheat semolina flour can be used not only in cooking, but also as a full-fledged food. Being made from the heart of durum wheat, it preserves much more of the grains natural nutrition. Wheat grain adds a hearty flavor to your cooked dishes and replaces some of the vitamin-deficient white flour you consume. It is one of the best options available to health conscious consumers who care about optimizing their cooking without sacrificing nutrition.
Excellent for Texture and Structure

Excellent for Texture and Structure

The unique coarse grind of wheat semolina flour contributes to a superior texture in cooked dishes, providing a hearty bite that's both satisfying and enjoyable. Its high protein content gives excellent structure to baked goods and pasta, ensuring that they hold their shape and do not fall apart during cooking. This feature is particularly beneficial when making homemade pasta or bread, as it guarantees a professional-quality result with every batch.
Improved Digestibility for Sensitive Palates

Improved Digestibility for Sensitive Palates

Whether you are allergic to a particular kind of flour, if you try wheat semolina flour, everything might just change.The fine gluten particles make it less likely to develop gluten allergies than a lot of other popular flours - which shows enthusiasm not only for our own health but also that of our guests. It's good looks and taste are highly respected, and it's trusted by millions of kitchens.