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Net weight:
Semolina is a coarse and granular flour obtained from the endosperm of durum wheat, yellowish in color, mainly used to make pasta (noodles, spaghetti, lasagna) due to its firm texture and resistance to cooking too quickly, allowing for the "al dente" point.
It is also used to thicken stews and sauces, make crispy bread, prepare couscous, porridge, and desserts, providing energy, protein, and fiber.
Storage:
Keep in a cool, dry place.
Net weight:
Semolina is a coarse and granular flour obtained from the endosperm of durum wheat, yellowish in color, mainly used to make pasta (noodles, spaghetti, lasagna) due to its firm texture and resistance to cooking too quickly, allowing for the "al dente" point.
It is also used to thicken stews and sauces, make crispy bread, prepare couscous, porridge, and desserts, providing energy, protein, and fiber.
Storage:
Keep in a cool, dry place.
