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Semola flour is a premium flour that is best used for pasta and baking. When milling wheat to flour, the best part of the endosperm is usually removed to make semolina. By leaving it in and milling it with the rest of the kernel into flour, the result is a coarse grained traditional flour. It is produced exclusively by wheat grown by Poriazi bakery themselves on the island of Limnos and milled in their small mill. It of course contains no improvers, additives or preservatives.