Hartweizengrießcoarse durum semolina

Coarsely cracked durum wheat, Triticum durum. The granules are hard and glassy, much coarser than flour.

It takes up water slowly and stays firm when cooked. That is why it goes into pasta dough.

Was er tutwhat it does

In pasta dough it gives structure and bite, so the noodles do not go soft as fast.

On a baking tray or under a loaf it works like tiny ball bearings: the dough does not stick and the base gets some grip.

In Mexikoin Mexico

Sémola de trigo, in supermarkets and on the mercado. Straight swap, no workaround needed.

Vorsichtwatch out

Do not mix it up with the fine soft wheat semolina, which is softer and meant for pudding.

Use the coarse one for pudding and the mass stays gritty and never thickens properly.