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Semolina made from hard durum wheat (Triticum turgidum subsp. durum) is pale yellow in color. [7] 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 ground, plain (left) and toasted (right) Semolina made from common wheat (Triticum aestivum) is
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The T. Marzetti Company is the Specialty Food Group of the Lancaster Colony Corporation. T. Marzetti produces numerous salad dressings, fruit and vegetable dips, frozen baked goods and specialty brand items.
Originally produced in Burlington, VT by the eponymous Maltex Corporation it is now produced by Homestat Farm in Highspire, PA (near Harrisburg, PA). Mămăligă – made out of yellow maize flour, traditional in Romania and Moldova. It is similar to the Italian polenta. [11] Maypo – a brand of maple-flavored oatmeal.
Semolina flour is the ground endosperm of durum wheat, [51] producing granules that absorb water during heating and an increase in viscosity due to semi-reordering of starch molecules. [ 51 ] [ 52 ] Another major component of durum wheat is protein which plays a large role in pasta dough rheology. [ 59 ]
Courtesy of Hayden Flour MillsHayden Flour Mills founder Jeff Zimmerman An almost-century old family farm sits on the outskirts of Phoenix where asphalt and suburbs yield to dirt roads and fields.