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Wheat semolina is the coarse, granular product obtained from milling the endosperm of the wheat kernel, primarily from durum wheat (Triticum durum). Unlike conventional fine flour, semolina is distinguished by its uniform particle size and its characteristic golden-yellow color (due to its high carotenoid content).
Today, this ingredient has established itself as an irreplaceable pillar in both haute cuisine and industrial production, thanks to its technical versatility and remarkable nutritional properties.
Benefits and Applications by Sector.
Bakery and Artisanal Doughs.
In the baking sector, wheat semolina (especially in its re-milled version or semola rimacinata) offers unique qualities:
Crisp, long-lasting crust: By optimally retaining moisture during baking, it yields loaves with rustic, character-rich crusts and a remarkably open crumb.
Fermentation stability: Its protein structure withstands prolonged fermentation, improving the dough's tolerance to the mechanical stress found in industrial bakeries.
Ease of stretching: It is the gold standard for dusting pizza peels and work surfaces during pizza preparation, preventing the dough from sticking without drying it out.
Haute Cuisine and Patisserie.
Semolina is at the heart of Mediterranean and international cuisine:
Fresh al dente pasta: Its high content of quality gluten allows the pasta to retain its shape, consistency, and firm texture after cooking, absorbing sauces exceptionally well.
Traditional dishes: It is the essential raw material for making couscous, wheat polenta, and Roman gnocchi.
Textured baking: In pastry making, it is used to provide a moist, grainy texture that is highly prized in Middle Eastern cakes, puddings, and rustic tarts.
Other Food Industries.
Beyond pasta, semolina stands out in other segments:
Battered products and snack industry: It is used as a coating agent for industrial frying, as it absorbs less oil than regular flour, resulting in much lighter and crispier final products.
Baby foods and purees: Due to its easy digestibility and energy density, it is a base ingredient in the formulation of foods for infants.
Thickener for soups and cream soups: Acts as a natural, clean-label binder to add body to broths and prepared foods.
Nutritional Chart (100g)
| Component | Amount per 100g | Net Energy Contribution |
| Proteins | 12,7 g | 50,8 kcal |
| Available Carbohydrates | 72,8 g | 291,2 kcal |
| Fats Totals | 1,1 g | 9,9 kcal |
| Total Dietary Fiber | 3,9 g | 7,8 kcal |
| Theoretical Energy Value | 359,7 kcal | Adjusted to: 351 kcal |
La diferencia radica en el tipo de grano utilizado y en la granulometría de la molienda. La harina común procede del trigo blando (Triticum aestivum) y se muele hasta obtener un polvo extremadamente fino. La sémola proviene fundamentalmente del trigo duro (Triticum durum) y se deja en forma de pequeños gránulos redondos. Esto le otorga a la sémola una mayor resistencia a la cocción, un color más amarillo y un porcentaje de proteínas notablemente más alto.
Yes, durum wheat semolina contains gluten; in fact, it possesses a very strong, elastic gluten network, which is what prevents Italian pasta from falling apart during boiling. Therefore, it is not suitable for people with celiac disease, non-celiac gluten sensitivity, or a wheat allergy.
Remilled semolina is durum wheat semolina that has undergone a second milling process to reduce its particle size, resulting in a texture somewhere between coarse semolina and fine flour. It is the perfect ingredient for making traditional semolina breads (such as the famous *Pane di Altamura*), high-hydration pizza doughs, and fresh pastas that require a smoother, more elastic hand-stretching process.
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