"semolina flour" is a correct and usable phrase in written English.
It can be used to refer to a type of wheat flour, milled from durum wheat, which is commonly used in Italian and other Mediterranean cuisine. For example: "For the best tasting gnocchi, opt for semolina flour; it yields a chewier and more satisfying texture than white flour."
Mr. Ophaso has refined the pedestrian doughnut, using semolina flour.
Semolina flour gives a grainy crunch to the crust.
Use an Italian brand of semolina flour from hard wheat.
Add the baking powder, baking soda, salt, remaining 75g semolina flour and the plain flour.
Sprinkle the surface with a small amount of cornmeal or semolina flour to prevent the dough from sticking.
4 In batches of 4, place the shallots first into the flour, then the milk, then the semolina flour.
Mr. Golovin's steady sellers are semolina bâtard (duram, white and semolina flours, sourdough, yeast, sea salt) and multigrain miche.
We grind a variety of locally grown organic grains to produce wholemeal, white, rye, spelt and semolina flours, which we supply to local food shops, bakers and hotels.
Zadi is standing over a large bowl as he adds equal parts all-purpose and semolina flours, along with a little salt and sugar.
bisselliella, T. pellionella, and T. tapetzella), feeding on foodstuffs that people find economically important, such as cotton, linen, silk and wool fabrics as well as furs; furthermore they have been found on shed feathers and hair, bran, semolina and flour (possibly preferring wheat flour), biscuits, casein, and insect specimens in museums.
Polyphenol and carotenoid contents were significantly higher in the ancient semolina and flour varieties than in the modern ones, while flavonoid content was significantly lower only in the modern flour variety.> A total of twenty subjects (seven males and thirteen females) with a median age of 35·5 (range 18 59) years were enrolled in the study.
