Semolina

What is Semolina?

Semolina is a coarse, golden-yellow flour made from durum wheat, the hardest type of wheat with a high gluten and protein content. Its distinct texture and rich flavor make it a staple in cooking and baking, particularly in pasta, bread, and desserts.

Historical Origins
Semolina has ancient roots, tracing back to the Mediterranean and Middle Eastern regions. It was first cultivated by the Egyptians around 2000 BC and later spread throughout Europe via trade routes. The Romans were known to use semolina in their bread and porridge, laying the groundwork for its widespread popularity.

Semolina as a Commercial Product Today

Semolina continues to thrive as a highly sought-after product in the commercial food industry. Its unique texture, nutritional benefits, and versatility make it a staple ingredient for manufacturers, food service providers, and culinary professionals worldwide.

Semolina for the bait industry

Many commercial baits, especially for carp and coarse fishing, use semolina as a base. It is often included in boilie recipes, groundbait, and pastes due to its fine texture and ability to absorb liquids and flavors.