Hardly any other grain product divides opinion so much: some people hate it, others can't live without it since they first ate it out of the pot in Grandma's kitchen. We're talking about semolina, of course.
- Food Science: What is semolina anyway?
- Types of semolina
- Nutritional values and calories
- Buying semolina vs. making it yourself
- Semolina pudding: The sweet dessert
- Semolina pudding for breakfast
Do you belong to the first faction? Then listen and prick up your ears! Semolina is diverse and a true all-rounder in the kitchen - this applies to the different types of semolina as well as the recipes you can conjure up with them. Pasta, couscous, sweet dessert or nutritious breakfast? You decide!
Food Science: What is semolina anyway?
The name already reveals what lies behind the childhood favorite or heartfelt food: The word semolina is derived from the Old High German term “groz” and means nothing more than “gross”.
Manufacturing and Use
In fact, cereal grains for semolina production are crushed significantly less than, for example, for flour. How much less depends on the degree of grinding - which produces fine, medium or coarse semolina.
But not only the size of the individual grains can vary, but also their color. It varies between whitish, yellowish and a darker yellow-brown and gives semolina varieties their typical appearance. This is due to the different types of grain from which semolina can be obtained.
A thousand and one types of semolina: Semolina is so diverse
The different types of semolina determine what the resulting grains are best suited for.
Wheat semolina: The classic
Wheat semolina can be made from hard or soft wheat varieties, i.e. from grains with a higher or lower gluten content. This so-called gluten protein gives the semolina grains their characteristic properties, which are used as follows:
Semolina grains from durum wheat remain solid when cooked and are therefore a popular ingredient for pasta and other pasta. But durum wheat semolina is also very suitable for casseroles and the production of dumplings or croquettes.
Soft wheat semolina cooks easily and can therefore give dishes a creaminess. This is desirable, for example, when cooking pudding or soup - but especially when preparing baby and toddler food and classic semolina porridge.
Corn semolina: The all-rounder
Like wheat, corn can also be divided into “hard” and “soft” varieties or processed into semolina. This variant has been in use for a long time in southwestern Europe, in the Balkans as well as in Austria and Switzerland - but here it is only slowly gaining a foothold.
Corn semolina is best known from recipes for polenta - a creamy to firm mass that can be prepared sweet or savory. In many regions this dish has its own name, but usually differs little from the Italian original.
Corn semolina is also used in the preparation of flatbread or pudding. In its coarser grain size it is also known as corn grits and in this form it is used to make corn flakes. You can find these, for example, in mueslis, but also as supplementary feed for rodents and hoofed animals or the BARF concept for dogs.
Semolina from other grains
Wheat and corn semolina are by far the most common types. In principle, however, all types of grain can be processed into semolina. That's why you occasionally find
- buckwheat groats
- spelt semolina
- barley grits
- oatmeal or
- millet semolina
in the stores.
A literally colorful mixture is so-called three-grain semolina made from spelled, rye and wheat.
Wholey semolina from Oberkulmer Rotkorn for your breakfast
We only use Oberkulm red grain semolina for our hot breakfast bowls. This is a pure spelled semolina. It comes from a particularly high-quality, regionally grown type of grain that is particularly rich in fiber, vitamins and minerals.
Oberkulmer red grain semolina produces fine, soft porridges with a naturally high protein and fiber content. In contrast to the gluten protein in wheat, the gluten in spelled is better tolerated.
Nutritional values and calories of semolina: There is so much goodness in the grains
Semolina is not only delicious, but also healthy. It is naturally rich in protein, low in fat and contains valuable fiber, which serves as food for the good intestinal bacteria and also keeps you full for a long time.
These are the nutritional values and calories of semolina : 100 grams of uncooked wheat semolina contains about 355 kilocalories, 69 g carbohydrates, 12 grams protein, 6 g fiber and 2 grams fat and also provides iron, B vitamins, vitamin E, magnesium and potassium.
Give me balast, baby!
The high fiber content in semolina causes it to swell and increase in volume when cooked. This is also the reason why even small portions of semolina have a filling effect.
Buying semolina vs. making it yourself
Wheat, spelled and corn semolina can be bought in the supermarket. The more unusual versions such as rice or millet semolina are sold in health food stores or health food stores.
Don't feel like shopping? You can make semolina yourself . It's super easy and all you need is the grain of your choice, a mill and a sieve. Remember, however, that home-ground semolina is often not as fine as store-bought semolina - a fine grain is particularly important for fine desserts.
Semolina pudding: The sweet dessert
Semolina pudding is a real classic and has been served for generations. Soft wheat semolina is best used for preparation, as it gives the semolina pudding a soft and creamy consistency.
The classic version is prepared with egg and cow's milk, but the dessert can also be made without any animal ingredients. For vegan semolina pudding You replace the milk with a plant-based alternative and replace the egg with agar agar or a vegan binder.
Semolina pudding competes with porridge
Anyone who thinks of a boring and bland breakfast when they hear the word semolina porridge should be told: there is another way! The cereal porridge is super varied and a brilliant change from oatmeal porridge.
For the basic recipe, you cook soft wheat semolina with sugar and a pinch of salt in milk and serve it with fruit, syrup, compote or other delicacies of your choice. But other recipes are also conceivable: For example, a vegan variation with coconut milk.
Which hot breakfast bowl would you like?
In addition, our creations are not only nutritious but also delicious. Classic Vanilla, Apricot Pistachio and Raspberry Dragonfruit: With three different varieties, we have the right hot breakfast bowl for every taste (unfortunately not available at the moment) - without additives or flavorings, but with lots of fruit and the best that the grain fields have to offer : Semolina from Oberkulmer Rotkorn!
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