Wheat Semolina

Hodmedod's British Pulses & Grains

Wheat semolina sifted from stone-ground flour milled at the traditional Tuxford windmill in Nottinghamshire.

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 Tuxford Windmill in Nottingham from wheat grown by Turners of Bytham in Lincolnshire.

Complete Product Details

  • 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 .

  • Ingredients

    Wheat Semolina

    Allergy information

    For allergens, including cereals containing gluten, see ingredients in bold.

  • 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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