Wheat Semolina, Organic
Hodmedod's British Pulses & Grains
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Organic wheat semolina sifted from stone-ground flour milled at the traditional Worsborough water mill in Barnsley.
Semolina - also known as wheat middlings - is a coarse flour consisting mostly of the nutritious wheat grain germ, a natural by-product of white flour that's sifted out in milling. Highly nutritious and flavoursome, semolina is used in baking and to make pasta, cous cous, pastries and breakfast cereals, as well as the eponymous pudding.
Though we only sell wholemeal flour we still want to find kitchens and bakers keen to use bran and semolina. This is because the process of making white flour involves removing up to 35% of the wheat grain. These parts of the grain, which include semolina and bran, are full of flavour and nutrition. We think it's a pity to feed them to animals or compost them, especially given the effort that goes in to growing them.
Stone-milled at Worsborough Mill in Barnsley from wheat grown in Norfolk.
Complete Product Details
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Semolina is best known in the UK as the main ingredient of semolina pudding but can be used in many other ways - see these Moroccan recipes for semolina.
Cooking instructions
To make semolina pudding .
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Ingredients
Wheat Semolina
Allergy information
For allergens, including cereals containing gluten, see ingredients in bold.
Worsborough Mill also handles peanuts, nuts, soya, milk and sesame. -
Typical values Per 100g Energy 1506kJ (360kcal) Fat 2g of which saturates 0g Carbohydrate 69g of which sugars 0g Fibre 4g Protein 11g Salt <0.01g -
- Suitable for vegans and vegetarians
- Naturally high fibre and low fat
- No artificial ingredients
- GM free
- Recyclable paper packaging
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Complete Product Details
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Perfect for bread making and baking.
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Ingredients
Wheat Flour
Allergy information
For allergens, including cereals containing gluten, see ingredients in bold.
Worsborough Mill also handles peanuts, nuts, soya, milk and sesame. -
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| Wholemeal naked barley flour, stone-milled in small batches through our own mill at the Hodmedod Mill House in Suffolk, from barley grown at Wimpole Hall in Cambridgeshire. |
Naked barleys are varieties of barley, Hordeum vulgare, that naturally shed their inedible husks so that the whole grain can be milled or eaten without losing any of the flavour or nutrition.
Wholegrain Naked Barley Flour is nutritious, versatile and flavoursome, faintly earthy with a delicate sweet aftertaste.
View full product details
Flanders Wheat Flour, Stoneground Wholemeal
Hodmedod's British Pulses & Grains
£3.99
| Once popular with millers and bakers, Flanders is quite unlike any other British wheat, being soft but with good bread making qualities. |
Flanders is a winter-sown medium-straw wheat, grown in Britain in the 1970s and 80s but now almost extinct.
Our Flanders flour is stone-milled in small batches through our own stone mill at the Hodmedod Mill House in Suffolk, from Flanders variety wheat grown by Jeremy Dickin at Oak Farm in Lincolnshire.
Stoneground and wholemeal it retains its full nutrients and flavour and is ideal for baking, pastry and cakes.
Protein: 13.12%
Hagberg: 283
Complete Product Details
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Stoneground wholegrain Flanders variety wheat flour is an excellent soft but quality flour, perfect for biscuits and pastries, it can also be used for bread making, especially baguettes (after all it is of French ancestry).
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Ingredients
Wheat Flour
Allergy information
For allergens, including cereals containing gluten, see ingredients in bold.
- The nutritional figures below are for generic wholemeal flour.
Typical values
(generic wholemeal flour)Per 100g Energy 1409kJ (337kcal) Fat 2.3g of which saturates 0.6g Carbohydrate 59.4g of which sugars 2.7g Fibre 9.5g Protein 12.4g Salt 0.01g -
- Suitable for vegans and vegetarians
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Malted Naked Oat Flour, Organic Stoneground Wholemeal
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£3.59
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Malted naked oat flour, stone-milled in small batches through our own mill at the Hodmedod Mill House in Suffolk. Unlike many malted flours our malted naked oat flour is milled from 100% malted naked oats and not blended with any other flour. |
Stone milling our organic malted naked oats produces this wonderful nutty flour. Use it to add sweetness and complexity to breads and cakes.
Complete Product Details
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Malted Naked Oat Flour can be used to add flavour to breads and other baked goods.
Cooking instructions
In breads, use around 150g per 1kg flour.
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Ingredients
Malted Naked Oat Flour
Allergy information
For allergens, including cereals containing gluten, see ingredients in bold
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- Suitable for vegans and vegetarians
- No artificial ingredients
- GM free