![]() In Slovakia, Sweden, Estonia, Finland, Lithuania, Latvia, Poland, Romania, Ukraine, Belarus, Israel, and Russia, it is eaten as a breakfast porridge, sometimes mixed with raisins and served with milk. Grießbrei or Grießkoch can also be mixed with whipped egg whites and sometimes fruits or nuts and baked in the oven, and is then called Grießauflauf.Ī baked dish containing semolina called migliaccio is present in the Neapolitan tradition in Italy it is a mixture of ricotta, vanilla and citrus peel, similar to the filling in sfogliatelle, with added semolina flour to obtain a simple, firm cake. This dish is called Grießkoch in Austria, Grießbrei in Germany, and semolina pudding in English. Austria, Germany, Hungary, Bosnia, Bulgaria, Slovenia, Serbia, Romania, Croatia, Slovakia and the Czech Republic common wheat semolina (the correct name is Weichweizengrieß in German, but usually it is just called Grieß) is cooked with milk and sugar or cooked without sugar and then topped with sugar, cinnamon, ovaltine or other sweet toppings. Redcurrant semolina mousse ( jāņogu debesmanna) Semolina can also be used for making a type of gnocchi called Gnocchi alla Romana, where semolina is mixed with milk, cheese and butter to form a log, then cut in discs and baked with cheese and bechamel. In Italy, (durum) semolina is used to make a type of soup by directly boiling fine semolina in vegetable or chicken broth. It is also cooked in milk and sprinkled with chocolate to be eaten as breakfast. The particles are fairly coarse, between 0.25 and 0.75 millimeters in diameter. In Germany, Austria, Hungary, Bosnia, Bulgaria, Serbia, Slovenia, Romania, Slovakia and Croatia, (durum) semolina is known as (Hartweizen-)Grieß (a word related to " grits") and is mixed with egg to make Grießknödel, which can be added to soup. Corn semolina is commonly called grits in the United States. Hindustani: sūjī सूजी/سوجی, or ravā रवा coarse moṭī मोटी, fine bārīk बारीकīroadly speaking, meal produced from grains other than wheat may also be referred to as semolina, e.g., rice semolina and corn semolina.In the Indian continent, common-wheat semolina may be milled either coarse or fine, and both are used in a wide variety of sweet and savory dishes. In the United States, it is called farina (not to be confused with Italian farina, which is common-wheat flour) it is used more often for desserts than for salty foods. Semolina made from softer common wheat ( Triticum aestivum) is beige in color it contains more gluten and is less sandy in its texture than durum semolina. Semolina ground, plain (left) and toasted (right) ![]() Hindustani: baṃsī ravā, bansi rava बंसी रवा (milled only coarse, not fine).Italian: semola di grano duro coarse (no descriptor), fine rimacinata.It may be milled either coarse or fine, and both are used in a wide variety of sweet and savory dishes, including many types of pasta. Semolina made from hard durum wheat ( Triticum turgidum subsp. ![]() Different grades of flour can thus be produced. ![]() This greatly simplifies the process of separating the endosperm from the bran and germ, as well as making it possible to separate the endosperm into different grades because the inner part of the endosperm tends to break down into smaller pieces than the outer part. Through sifting, these endosperm particles, the semolina, are separated from the bran. As the wheat is fed into the mill, the rollers flake off the bran and germ while the starch (or endosperm) is cracked into coarse pieces in the process. The rollers are adjusted so that the space between them is slightly narrower than the width of the wheat kernels. Modern milling of wheat into flour is a process that employs grooved steel rollers.
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