“What is the difference between semolina and flour?” is a rather recurring question. There are many clichés that hover around these two widely consumed ingredients. Some believe that the difference is attributable to the type of grinding, others think that semolina is a by-product of flour, still others ... In short, the time has come to clarify!
Here are the 3 substantial differences so as not to confuse them anymore
1. THE WHEAT
Semolina and flour come from two different grains, respectively:
- from durum wheat it is possible to obtain semolina;
- flour is obtained from soft wheat.
2. THE PROPERTIES
Semolina has physical, organoleptic and nutritional characteristics different from flour, specifically:
- the semolina has coarser grains, an intense yellow-amber color (thanks to its carotenoids as well as precious antioxidants) and boasts a higher protein content;
- the flour has a finer grain and less protein, it is lighter in color, but from a technical point of view it offers greater extensibility.
3. INTENDED USE
Due to their properties, flour and semolina are each used for distinct uses:
- the flour is particularly suitable for the production of all leavened products such as desserts and pizzas;
- semolina, on the other hand, is ideal for making pasta, as its tenacity makes the pasta more compact, savory and fragrant.
* The use of semolina in bread-making is not excluded, but it is generally not recommended in order not to run into the dreaded "hard and rubbery dough"!
Clear the difference between semolina and flour? If you still have doubts, trust “La Pasta di Aldo”.
The fragrance of the wheat, the tenacity it confers during cooking, the full taste of each individual grain, the proteins, the vitamins... are all qualities perfectly amalgamated in each thread of "La Pasta di Aldo", because it is only made from the best durum wheat that hers come to life inimitable egg specialties !