Wheat semolina coarse
Semolina is a grain product that is produced when grain is ground. Depending on the degree of milling, a distinction is made between fine, medium, and coarse semolina.
Haberfellner’s wheat semolina is used for preparing dumplings, “Schmarren (shredded pancakes)”, porridges, casseroles, dumplings, or pudding. Durum wheat semolina is mainly used for making pasta, while soft wheat semolina is used for all other semolina dishes.
Tip
The ingredients (e.g., for semolina dumplings) are best processed at room temperature. The mixture should be refrigerated for at least an hour.
Flour (or semolina) should always be stored dry and not above room temperature. Additionally, it should not be exposed to cooking vapours or sunlight. It is best stored in its original packaging in a tin or in a storage jar with a tight-fitting lid. Never mix fresh and old flour. Because of its fat content, wholemeal flour should always be bought in small quantities and stored in a very cool place. Properly stored, light-coloured flours will keep for about 1 to 1.5 years, darker flours for 6 to 8 months and wholemeal products for about 6 to 8 weeks.
