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.
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.
To make semolina pudding .
For allergens, including cereals containing gluten, see ingredients in bold.
Worsborough Mill also handles peanuts, nuts, soya, milk and sesame.
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