Durum Wheat Semolina 500g
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CHF 2.70
Incl. 2.60% tax
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Unit: 500 g
Durum wheat is closely related to conventional wheat, i.e. soft wheat. It naturally contains dietary fibre and vegetable proteins. After harvesting, we delicately process it into semolina.. It can be used for sweet and savoury dishes.
Ingredients
DURUM WHEAT
Allergens
Contains: gluten
Nutritional information
| 100g enthalten | |
|---|---|
| Energy in KJ | 1370 kJ |
| Energy in Kcal | 327 kcal |
| Fat | 2.0 g |
-- davon Saturated fat | 0.1 g |
| Carbohydrates | 66.0 g |
-- davon Sugars | 0.5 g |
| Dietary fiber | 7.0 g |
| Protein | 13.0 g |
| Salt | 0 mg |
Preperation
Ingredients semolina cream
3 gelatin leaves
2.5 dl of milk
1/2 vanilla gel
45 g hard wheatgrass
2 egg yolks
60 g of sugar
2 Protein
2.5 dl cream
Preparation:
Place the gelatine in cold water.
Add the milk together with the vanilla into a pan and boil.
Then add the hard wheat semolina and swell.
Remove the vanilla gel and allow the warm mass to cool slightly.
In a bowl stir yolk and sugar until creamy.
Add the swollen hard wheat semolina to the egg mass. Pour the mixture into a pan and heat with constant stirring until the cream becomes sooty.
The mass is not allowed to boil, otherwise it becomes grilled.
The cream is bound when the trowel is covered with cream when removed.
The gelatine leaves are well expressed and dissolve in the hot crème, then the crème pass through a fine sieve into a bowl.
Fill a larger bowl with cold water and ice cubes half-high. Place the bowl with the crème. Stir with the vibrating brush until it starts to stagnate. Whip the cream and egg whites until stiff and fold loosely into the cold crème with a whisk.
3 gelatin leaves
2.5 dl of milk
1/2 vanilla gel
45 g hard wheatgrass
2 egg yolks
60 g of sugar
2 Protein
2.5 dl cream
Preparation:
Place the gelatine in cold water.
Add the milk together with the vanilla into a pan and boil.
Then add the hard wheat semolina and swell.
Remove the vanilla gel and allow the warm mass to cool slightly.
In a bowl stir yolk and sugar until creamy.
Add the swollen hard wheat semolina to the egg mass. Pour the mixture into a pan and heat with constant stirring until the cream becomes sooty.
The mass is not allowed to boil, otherwise it becomes grilled.
The cream is bound when the trowel is covered with cream when removed.
The gelatine leaves are well expressed and dissolve in the hot crème, then the crème pass through a fine sieve into a bowl.
Fill a larger bowl with cold water and ice cubes half-high. Place the bowl with the crème. Stir with the vibrating brush until it starts to stagnate. Whip the cream and egg whites until stiff and fold loosely into the cold crème with a whisk.