Wheat Semolina, Organic

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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.

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.
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

Free UK delivery on all orders over £40 - just £3.95 for smaller orders

Collections: Available now, Flours – Cereal, Pulse & Pseudocereal, Hodmedod & Guest Products, Hodmedod's Pulses and Grains, Organic, Stoneground Cereal Flour

Category: Available, Cereal Flour, Organic

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Emmer Flour, Stoneground Wholemeal

Hodmedod's British Pulses & Grains

£2.99

Wholemeal emmer flour, stone-milled in small batches through our own mill at the Hodmedod Mill House in Suffolk, from emer grown by Jeremy Dickin at Oak Farm in Lincolnshire.

Atle is a high quality spring-sown bread-making wheat variety, first grown in Sweden in 1936 and popular in Britain in the 1950s and early 1960s.

Stoneground and wholemeal it retains its full nutrients and flavour and is suitable for yeasted and sourdough breads, pastry and cakes.

Our current batch of Emmer is 18.3% protein with a Hagberg falling number of 291.

Domesticated in the Fertile Crescent (probably present day Turkey or Syria) from a wild wheat at least 10,000 years ago, Emmer has a genuine claim to being an ancient grain. Along with Einkorn it was a staple in the Bronze and Iron Age, but over millennia and as new varieties were selected by farmers, it became confined to isolated often mountainous regions of Asia and Europe.

Emmer fell out of favour because, like its ancient cousins Spelt and Einkorn, it doesn't thresh easily and so after harvest an extra process is required to remove the grain from the ear. The Italians continued to prize it for its flavour and use as a wholegrain for farro, and more recently it's been discovered by a wider audience - by farmers because it fits well into low-input systems and by home cooks and bakers because of its nutty flavour, nutritional profile and gluten profile - which many who struggle with modern wheats find more digestible.

Complete Product Details

Cooking
Ingredients
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Perfect for bread making and baking.
Ingredients

Emmer Flour

Allergy information

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

The nutritional figures below are for generic wholemeal flour. Our current batch of Emmer has been analysed as:

Protein: 18.3%
Hagberg falling number: 291

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