Farina vs Semolina, the differences sometimes are being the biggest question from the statements and comparisons. All readers from this page often comes to here to clarify what are the answers from the question of differences. Let us make a deal with this enough hard subject, especially for those who are not insiders, then you must read this!
Farina vs Grits, the same type but different discussion. Farina is made from hard grain that is not durum wheat. Only the endosperm of the wheat kernel is used. The bile and most of the germs will be removed. The endosperm is then finely ground and sieved. It’snot fine ground white flour these days is, though: it is more granule, like eating. It looks like a pale version of cornstarch. It’s actually about the same roughness as cornmeal, making it rougher than semolina. In Italy, it is illegal to use a commercial farina to stretch semolina when making a paste. It is not in North America. Pasta with farina in it is not considered as good quality. Farina can be used as a thickener in a dish where texture will not matter so much, as above the pile of patches. It can absorb a lot of moisture and juice, to prevent the upper crust from getting mushy. You can cook Farina as porridge for breakfast and serve in a bowl, or cook a little thicker and treat it like polenta to eat the next day. When cooking the porridge, Farina cooks it less smooth than semolina.
Semolina flour is a little rough derived from durum wheat. The name of semolina is used to distinguish the type of flour from rice and corn. A rather coarse grain flour gives a crispy, chewy texture. Semolina usually used to mix pasta dough because it gives a good chewy texture. Durum wheat is more rich in fiber and thus more glut. There is a type of semolina is yellow and there is a bit of white. Generally this type of yellow semolina flour used to make pasta. Because it gives a beautiful yellow color. For semolina flour paste mixed with wheat flour to keep it from clay. This flour is generally processed also into pudding mixture or soup. Sold in plastic in a large supermarket. Semolina protein and carbohydrates is very high as well as potassium, phosphorus, magnesium, calcium and fiber that is quite high with some iron, zinc, manganese and copper. Semolina is very low in saturated fat, cholesterol, sodium and contain no trans fats. Semolina also contains vitamin E and B complex (especially folic acid).
|- Farina is made from hard wheat||- Semolina is made from durum wheat|
|- It is cheaper than Semolina||- It is more expensive than Farina|
|- Farina cook up less fluffy than Semolina||- Semolina is better in quality|
What most American cooks is actually called Semolina. Semolina is yellow and made from hard durum wheat, and also the primary ingredient of Italian pasta. The American word for sooji is often we called Farina. Farina is white and made by some soft wheat, become the primary ingredient of Cream of Wheat. If you make a Semolina cake with Farina, the result will be mushy and what you want for upma is actually not a Semolina, it is farina such as sooji or rava. It is a difference that things. Indian stores tend to sell both foods. That’s another reason why it is an odd one that so many experts do not seem to know the difference!