No other cereal product divides minds so much: Some hate it, others can't live without it ever since they first nibbled it out of the pot in grandma's kitchen. We are talking about semolina, of course.
Do you belong to the first group? Then listen up and prick up your ears! Semolina is versatile 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 from them. Pasta, couscous, sweet dessert or nutritious breakfast? You decide!
Commodity science: what is semolina anyway?
What lies behind the childhood dish of hate or heart is already revealed by its name: the word semolina is derived from the Old High German term "groz" and means nothing more than "coarse".
Manufacture and use
In fact, cereal grains are ground much less for semolina production than for flour, for example. 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 colour. It varies between whitish, yellowish and a darker yellow-brown and gives the semolina varieties their typical appearance. This is due to the different types of grain from which semolina can be obtained.
One thousand and one types of semolina: semolina is that diverse
The different types of semolina help 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:
Grits made from durum wheat remain firm when cooked and are therefore a popular ingredient for pasta and other pasta products. But durum wheat semolina is also very suitable for casseroles and for making dumplings or croquettes.
Soft wheat semolina remains firm when cooked and is therefore a popular ingredient for pasta and other pasta.
Soft wheat semolina cooks easily and can thus lend creaminess to dishes. 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, maize can be divided into "hard" and "soft" varieties or processed into semolina. In south-western Europe, the Balkans, Austria and Switzerland, this variety has been used for a long time - here it is only slowly gaining a foothold.
Maize semolina is best known from recipes for polenta - a creamy to firm mass that can be prepared sweet or savoury. In many regions, this dish has its own name, but usually differs little from the Italian original.
Other uses for maize grits are in the preparation of flatbread or puddings. In coarser grain sizes, it is also known as maize grits and is used in this form to make maize flakes. You can find these in mueslis, for example; but also as a supplementary feed for rodents and hoofed animals or the BARF concept for dogs.
Grain from other cereals
Wheat and maize semolina are by far the most common types. In principle, however, all types of grain can be processed into semolina. Therefore, you will also occasionally find
- Buckwheat semolina
- Spelt semolina
- Barley semolina
- Oat semolina or
- millet semolina
In the shops.
A literally colourful mixture is so-called three-grain semolina made from spelt, rye and wheat.
Wholey semolina made from Oberkulmer red grain for your breakfast
We only use Oberkulmer red grain semolina for our Hot Breakfast Bowls. This is a pure spelt semolina. It comes from a particularly high-quality and regionally grown grain variety that is especially rich in fibre, vitamins and minerals.
Oberkulmer red-grain semolina produces fine soft porridges with naturally high protein and fibre content. In contrast to the gluten protein of wheat, the gluten in spelt is better tolerated.
Nutritional values and calories of semolina: So much goodness is in the grains
Semolina is not only delicious, but also healthy. It is naturally rich in protein, low in fat and contains valuable dietary fibre, which serves as food for the good intestinal bacteria and also provides long-lasting satiety
These are the nutritional values and calories of semolina: 100 grams of uncooked wheat semolina contains about 355 kilocalories, 69 grams of carbohydrates, 12 grams of protein, 6 grams of fibre and 2 grams of fat, and also provides iron, B vitamins, vitamin E, magnesium and potassium.
Give me balast, baby!
The high fibre content in semolina causes it to swell and gain volume when cooked. This is also the reason why even small portions of semolina are filling.
Buy semolina vs. make it yourself
Wheat, spelt and maize semolina can be bought in supermarkets. The more unusual varieties, such as rice or millet semolina, are sold in health food shops or health food shops.
Not in the mood for shopping? You can make semolina yourself. It's super easy and all you need is the cereal of your choice, a mill and a sieve. Keep in mind, though, that home-ground semolina often doesn't turn out as fine as store-bought semolina - a fine grain is especially important for fine desserts.
Grain pudding: the sweet dessert
Semolina pudding is a true classic and has been served up for generations. It is best made with soft wheat semolina, which gives the semolina pudding a soft and creamy consistency.
The classic version is prepared with egg and cow's milk, but the dessert also succeeds without any animal ingredients at all. For vegan semolina pudding, replace the milk with a vegetable alternative and replace the egg with agar agar or a vegan binding agent.
Grain porridge is giving porridge a run for its money
If you think of a dull and bland breakfast when you hear the word semolina porridge, let me tell you: there is another way! The porridge made from cereals is super varied and a brilliant change from porridge made from oatmeal.
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 possible: For example, a vegan variation with coconut milk.
Which Hot Breakfast Bowl would you like?
Furthermore, our creations are not only nutritious but also delicious. Classic Vanilla, Apricot Pistachio and Raspberry Dragonfruit: with three different varieties, we have the Hot Breakfast Bowl to suit every taste - with no additives or flavourings, but plenty of fruit and the best that the grain fields have to offer: Semolina from Oberkulmer Rotkorn!