When I was looking for ways to judge the fineness of my flour I came across the particle size page at Bakerpedia. It reads to me like semolina is defined by the particle size.
Is just the endosperm part of the grain ground into different grades of grit. From fine to coarse with fine still being grainier than flour.
Semolina Flour is a bit of a misnomer although still commonly used. It's either Semolina or Flour. Semolina means grit and flour is much finer. When Semolina is reground it's called Re-milled Semolina or Durum Flour.
When I was looking for ways to judge the fineness of my flour I came across the particle size page at Bakerpedia. It reads to me like semolina is defined by the particle size.
~ = 80 mesh sieve?
Darn it, I've contaminated my sieve shaker...
Thanks, Gary!
Yippee
Is just the endosperm part of the grain ground into different grades of grit. From fine to coarse with fine still being grainier than flour.
Semolina Flour is a bit of a misnomer although still commonly used. It's either Semolina or Flour. Semolina means grit and flour is much finer. When Semolina is reground it's called Re-milled Semolina or Durum Flour.
What do you want to use it for?
I intend to use it as a coating for the dough.
Yippee
https://youtu.be/eDeFSlAvy8U
Yippee