Semolina Flour
Modern milling of wheat into flour is a process that employs grooved
steel rollers. The rollers are adjusted so that the space between them
is slightly narrower than the width of the wheat kernels. As the wheat
is fed into the mill, the rollers flake off the bran and germ while the starch (or endosperm) is cracked into coarse pieces in the process. Through sifting,
these endosperm particles are separated from the bran and this is
semolina. The semolina is then ground into flour. This greatly
simplifies the process of separating the endosperm from the bran and
germ, as well as making it possible to separate the endosperm into
different grades because the inner part of the endosperm tends to break
down into smaller pieces than the outer part. Different grades of flour
can be thus produced.When flour comes from softer types of wheats it is white in color. In
this case, the correct name is flour, not semolina, which comes only
from durum wheat.
Semolina Flour
Semolina Flour
Semolina Flour
Semolina Flour
Semolina Flour
Semolina Flour
Semolina Flour
Semolina Flour
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