Fine semolina

Fine semolina is an ingredient made from the coarse milling of durum wheat, characterized by its granular texture and yellowish color. It is a type of flour that is coarser than common flour but finer than coarse semolina, ideal for preparing a variety of both sweet and savory recipes.

Origin: Semolina has its roots in the culinary tradition of Mediterranean countries, especially in Italy, where it is used to make pasta and gnocchi, as well as in various regions of Spain and Latin America to prepare dishes like polenta or couscous.

Properties: Fine semolina is rich in complex carbohydrates and contains a good amount of protein, especially gluten, which provides structure and elasticity to doughs. Additionally, it provides slow-release energy and supplies fiber, B vitamins, and minerals such as iron and magnesium. Thanks to its texture, it is perfect for achieving preparations with a smooth and slightly granular consistency.

Synonyms in Spanish according to different regions of Latin America:

• Harina de sémola (general term)
• Cuscús (when referring to the dish, although it is made with semolina)
• Harina de trigo duro (in some South American countries)
• Sémola de trigo (common usage in several countries)

In cooking, fine semolina is a versatile ingredient used to make pasta, bread, porridges, thick sauces, and traditional desserts, providing characteristic texture and flavor to preparations.