Matthews Cotswold Coarse Durum Semolina
Semolina is the coarse, purified wheat middlings of durum wheat mainly used in making pasta and couscous. The word semolina can also refer to sweet dessert made from semolina and milk.
Coarse semolina can be used instead of flour in some recipes. It's texture suits pizza bread and crumbly short crust pastry recipes. Pasta is an ideal candidate for semolina. Coarse semolina, with its hard texture, makes a rougher pasta surface. This is a good thing as the sauce is able to cling to the pasta better than it would on a smooth surface.
Please note: bags smaller than 16kg are decanted at our premises into food grade bags.
Allergy Advice: For allergens, including cereals containing gluten, see ingredients in bold.
Flour is a raw ingredient and must be cooked or baked before eating.
To keep this flour at its very best never let the flour become damp. Store in a cool, dry place, allow good air circulation.
Product Packed On A Premises that handles Nuts, Seed, Soya & Sesame