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Eumarrah Hobart |
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A HARDER TEXTURE
Semolina is the coarser part of the grind that remains after wheat is milled and the finer flour has been sifted. It has a light nutty flavour. Can be used in both sweet and savoury dishes. Harder in texture than fine semolina.
HOW TO USE
> Coarse semolina can be used for porridge, desserts and cakes.
> Use to make pizza dough, pasta (coarse semolina gives a rougher surface), and give texture to breads.
> Great with your favourite sauce. Can be used in place of couscous.
Product should last up to 12 months if stored in an airtight container in a cool dark area.
Country of origin: Australia 100%
Nutrition info per 100g: Energy 1377 kJ; Protein 10.7 g; Total Fat 1.2 g; -Saturated 0.2 g; Carbohydrate 66.2 g; -Sugars 0 g; Sodium 4 mg
Product should last up to 12 months if stored dry and airtight in a cool dark area.
Nuts, peanuts, soy, milk products, gluten and other allergens are processed on the same premises and there is a potential for cross-contamination.
