Description

• Description: Made from softer wheat varieties, this semolina has a lower protein content and a softer texture.
• Quality: It’s finer and lighter compared to durum semolina, making it suitable for tender baked goods and desserts.
• Usage: Ideal for sweet dishes like semolina cake, puddings, and porridge. Also used in some bread and pastry recipes.
• Country of Origin: Produced in various regions, including parts of Europe and North America.
• Major Consumers: Preferred by bakers and dessert makers for its fine texture and delicate flavor.