Hi - for those who might now what I am talking about....is there
an equivalent of the "semola di grano duro" flour here in the US?

Thanks, Carlo

On Fri, 3 Sep 2004 10:22:59 -0500
"Carlo Morpurgo" > wrote:

> Hi - for those who might now what I am talking about....is there
> an equivalent of the "semola di grano duro" flour here in the US?
>

Yes, you can buy semolina in the US.

On Fri, 3 Sep 2004 10:22:59 -0500
"Carlo Morpurgo" > wrote:

> Hi - for those who might now what I am talking about....is there
> an equivalent of the "semola di grano duro" flour here in the US?
>

Yes, you can buy semolina in the US.

"Eric Jorgensen" > wrote in message
news:20040903093707.6462ccc3@wafer...
> On Fri, 3 Sep 2004 10:22:59 -0500
> "Carlo Morpurgo" > wrote:
>
> > Hi - for those who might now what I am talking about....is there
> > an equivalent of the "semola di grano duro" flour here in the US?
> >
>
> Yes, you can buy semolina in the US.

i am not sure semolina is the same as semola di grano duro. have you ever
seen
the italian semola?

carlo

"Eric Jorgensen" > wrote in message
news:20040903093707.6462ccc3@wafer...
> On Fri, 3 Sep 2004 10:22:59 -0500
> "Carlo Morpurgo" > wrote:
>
> > Hi - for those who might now what I am talking about....is there
> > an equivalent of the "semola di grano duro" flour here in the US?
> >
>
> Yes, you can buy semolina in the US.

i am not sure semolina is the same as semola di grano duro. have you ever
seen
the italian semola?

carlo

"Carlo Morpurgo" > wrote in message
...
>
> "Eric Jorgensen" > wrote in message
> news:20040903093707.6462ccc3@wafer...
> > On Fri, 3 Sep 2004 10:22:59 -0500
> > "Carlo Morpurgo" > wrote:
> >
> > > Hi - for those who might now what I am talking about....is there
> > > an equivalent of the "" flour here in the US?
> > >
> >
> > Yes, you can buy semolina in the US.
>
> i am not sure semolina is the same as semola di grano duro. have you ever
> seen
> the italian semola?
>
> carlo
>
Certainly in Canada. I use "Divella" brand of semola di grano duro imported
from Italy and available at one of the local Italian grocery stores. I use
it for making pasta and bread. I also buy Type 00 flour from the same shop.
Check your local Italian delis.
Graham

"Carlo Morpurgo" > wrote in message
...
>
> "Eric Jorgensen" > wrote in message
> news:20040903093707.6462ccc3@wafer...
> > On Fri, 3 Sep 2004 10:22:59 -0500
> > "Carlo Morpurgo" > wrote:
> >
> > > Hi - for those who might now what I am talking about....is there
> > > an equivalent of the "" flour here in the US?
> > >
> >
> > Yes, you can buy semolina in the US.
>
> i am not sure semolina is the same as semola di grano duro. have you ever
> seen
> the italian semola?
>
> carlo
>
Certainly in Canada. I use "Divella" brand of semola di grano duro imported
from Italy and available at one of the local Italian grocery stores. I use
it for making pasta and bread. I also buy Type 00 flour from the same shop.
Check your local Italian delis.
Graham

On Fri, 3 Sep 2004 10:50:21 -0500
"Carlo Morpurgo" > wrote:

>
> "Eric Jorgensen" > wrote in message
> news:20040903093707.6462ccc3@wafer...
> > On Fri, 3 Sep 2004 10:22:59 -0500
> > "Carlo Morpurgo" > wrote:
> >
> > > Hi - for those who might now what I am talking about....is there
> > > an equivalent of the "semola di grano duro" flour here in the US?
> > >
> >
> > Yes, you can buy semolina in the US.
>
> i am not sure semolina is the same as semola di grano duro. have you ever
> seen
> the italian semola?


Can't say I've ever seen italian semolina.

I do know, however, that most of the more superior durum wheat (from
which comes semolina flour) originates in northerly parts of the US and
adjoining portions of canada. Both the US and Canada actually export
significant quantities to italy. So you should be just fine.

I'm guessing you mean semolina flour, for making pasta, rather than the
gritty semolina, which i mostly use to lubricate the bottoms of pizza
crusts.

This is not to say that quality == what you're looking for. For example,
it's very hard in the US to come up with bread that's exactly like what you
can get in france, because their flour is lower in protein, and has a lot
more ash in it.

On Fri, 3 Sep 2004 10:50:21 -0500
"Carlo Morpurgo" > wrote:

>
> "Eric Jorgensen" > wrote in message
> news:20040903093707.6462ccc3@wafer...
> > On Fri, 3 Sep 2004 10:22:59 -0500
> > "Carlo Morpurgo" > wrote:
> >
> > > Hi - for those who might now what I am talking about....is there
> > > an equivalent of the "semola di grano duro" flour here in the US?
> > >
> >
> > Yes, you can buy semolina in the US.
>
> i am not sure semolina is the same as semola di grano duro. have you ever
> seen
> the italian semola?


Can't say I've ever seen italian semolina.

I do know, however, that most of the more superior durum wheat (from
which comes semolina flour) originates in northerly parts of the US and
adjoining portions of canada. Both the US and Canada actually export
significant quantities to italy. So you should be just fine.

I'm guessing you mean semolina flour, for making pasta, rather than the
gritty semolina, which i mostly use to lubricate the bottoms of pizza
crusts.

This is not to say that quality == what you're looking for. For example,
it's very hard in the US to come up with bread that's exactly like what you
can get in france, because their flour is lower in protein, and has a lot
more ash in it.

On Fri, 3 Sep 2004 10:50:21 -0500
"Carlo Morpurgo" > wrote:

> semola di grano duro


means, "Semolina of hard grain" which i have to assume means semolina made
from very hard wheat, which would be, durum. We grow rather a lot of it in
north dakota.

On Fri, 3 Sep 2004 10:50:21 -0500
"Carlo Morpurgo" > wrote:

> semola di grano duro


means, "Semolina of hard grain" which i have to assume means semolina made
from very hard wheat, which would be, durum. We grow rather a lot of it in
north dakota.

"Carlo Morpurgo" > wrote in message
...
>
> "Eric Jorgensen" > wrote in message
> news:20040903093707.6462ccc3@wafer...
> > On Fri, 3 Sep 2004 10:22:59 -0500
> > "Carlo Morpurgo" > wrote:
> >
> > > Hi - for those who might now what I am talking about....is there
> > > an equivalent of the "semola di grano duro" flour here in the US?
> > >
> >
> > Yes, you can buy semolina in the US.
>
> i am not sure semolina is the same as semola di grano duro. have you ever
> seen
> the italian semola?
>
> carlo
>
Yes, semolina in the U.S. made from durum wheat and the product is quite
similar to what the Italians use for pasta. At the supermarket it is
sometimes called pasta flour. Buon apetito.

Fred
Foodie Forums
http://www.foodieforums.com

"Carlo Morpurgo" > wrote in message
...
>
> "Eric Jorgensen" > wrote in message
> news:20040903093707.6462ccc3@wafer...
> > On Fri, 3 Sep 2004 10:22:59 -0500
> > "Carlo Morpurgo" > wrote:
> >
> > > Hi - for those who might now what I am talking about....is there
> > > an equivalent of the "semola di grano duro" flour here in the US?
> > >
> >
> > Yes, you can buy semolina in the US.
>
> i am not sure semolina is the same as semola di grano duro. have you ever
> seen
> the italian semola?
>
> carlo
>
Yes, semolina in the U.S. made from durum wheat and the product is quite
similar to what the Italians use for pasta. At the supermarket it is
sometimes called pasta flour. Buon apetito.

Fred
Foodie Forums
http://www.foodieforums.com

"Carlo Morpurgo" > wrote in message
...
>
> "Eric Jorgensen" > wrote in message
> news:20040903093707.6462ccc3@wafer...
> > On Fri, 3 Sep 2004 10:22:59 -0500
> > "Carlo Morpurgo" > wrote:
> >
> > > Hi - for those who might now what I am talking about....is there
> > > an equivalent of the "semola di grano duro" flour here in the US?
> > >
> >
> > Yes, you can buy semolina in the US.
>
> i am not sure semolina is the same as semola di grano duro. have you ever
> seen
> the italian semola?
>
> carlo
>
Yes, semolina in the U.S. made from durum wheat and the product is quite
similar to what the Italians use for pasta. At the supermarket it is
sometimes called pasta flour. Buon apetito.

Fred
Foodie Forums
http://www.foodieforums.com

"Carlo Morpurgo" > wrote in message >...
"semola di grano duro" flour here in the US?
>
> Thanks, Carlo

That is pure durum semolina .I think that is also available in USA
but as I am not user of such flour I cannot guarantee if the products
specification are the same as the authentic italian product.
Roy

"Carlo Morpurgo" > wrote in message >...
"semola di grano duro" flour here in the US?
>
> Thanks, Carlo

That is pure durum semolina .I think that is also available in USA
but as I am not user of such flour I cannot guarantee if the products
specification are the same as the authentic italian product.
Roy

"Roy Basan" > wrote in message
m...
> "Carlo Morpurgo" > wrote in message
>...
> "semola di grano duro" flour here in the US?
> >
> > Thanks, Carlo
>
> That is pure durum semolina .I think that is also available in USA
> but as I am not user of such flour I cannot guarantee if the products
> specification are the same as the authentic italian product.
> Roy

Thanks for all the replies...i tried semolina once and I found it a little
too coarse...

carlo

"Roy Basan" > wrote in message
m...
> "Carlo Morpurgo" > wrote in message
>...
> "semola di grano duro" flour here in the US?
> >
> > Thanks, Carlo
>
> That is pure durum semolina .I think that is also available in USA
> but as I am not user of such flour I cannot guarantee if the products
> specification are the same as the authentic italian product.
> Roy

Thanks for all the replies...i tried semolina once and I found it a little
too coarse...

carlo

"Carlo Morpurgo" > wrote in message
news:8Oh_c.101059$9d6.41032@attbi_s54...
>
> "Roy Basan" > wrote in message
> m...
> > "Carlo Morpurgo" > wrote in message
> >...
> > "semola di grano duro" flour here in the US?
> > >
> > > Thanks, Carlo
> >
> > That is pure durum semolina .I think that is also available in USA
> > but as I am not user of such flour I cannot guarantee if the products
> > specification are the same as the authentic italian product.
> > Roy
>
> Thanks for all the replies...i tried semolina once and I found it a little
> too coarse...
>
> carlo
>
That was the mill that produced that. It wasn't the fault of the durum
wheat. Perhaps you need to find a finer one from a different mill.

Fred
Foodie Forums
http://www.foodieforums.com

"Carlo Morpurgo" > wrote in message
news:8Oh_c.101059$9d6.41032@attbi_s54...
>
> "Roy Basan" > wrote in message
> m...
> > "Carlo Morpurgo" > wrote in message
> >...
> > "semola di grano duro" flour here in the US?
> > >
> > > Thanks, Carlo
> >
> > That is pure durum semolina .I think that is also available in USA
> > but as I am not user of such flour I cannot guarantee if the products
> > specification are the same as the authentic italian product.
> > Roy
>
> Thanks for all the replies...i tried semolina once and I found it a little
> too coarse...
>
> carlo
>
That was the mill that produced that. It wasn't the fault of the durum
wheat. Perhaps you need to find a finer one from a different mill.

Fred
Foodie Forums
http://www.foodieforums.com

"Carlo Morpurgo" > wrote in message
news:8Oh_c.101059$9d6.41032@attbi_s54...
>
> "Roy Basan" > wrote in message
> m...
> > "Carlo Morpurgo" > wrote in message
> >...
> > "semola di grano duro" flour here in the US?
> > >
> > > Thanks, Carlo
> >
> > That is pure durum semolina .I think that is also available in USA
> > but as I am not user of such flour I cannot guarantee if the products
> > specification are the same as the authentic italian product.
> > Roy
>
> Thanks for all the replies...i tried semolina once and I found it a little
> too coarse...
>
> carlo
>
That was the mill that produced that. It wasn't the fault of the durum
wheat. Perhaps you need to find a finer one from a different mill.

Fred
Foodie Forums
http://www.foodieforums.com

In article >, Carlo Morpurgo
> wrote:

> Hi - for those who might now what I am talking about....is there
> an equivalent of the "semola di grano duro" flour here in the US?
>
> Thanks, Carlo


Indian grocery stores sell a semolina flour called atta, or chapati
flour. I don't know if this is specifically the texture you want but
this is a sifted durum wheat flour that is much finer than the durum
wheat "Pasta" flour sold in my local supermarket (which to me is almost
like corn meal).

Good luck.

In article >, Carlo Morpurgo
> wrote:

> Hi - for those who might now what I am talking about....is there
> an equivalent of the "semola di grano duro" flour here in the US?
>
> Thanks, Carlo


Indian grocery stores sell a semolina flour called atta, or chapati
flour. I don't know if this is specifically the texture you want but
this is a sifted durum wheat flour that is much finer than the durum
wheat "Pasta" flour sold in my local supermarket (which to me is almost
like corn meal).

Good luck.

In article >, Carlo Morpurgo
> wrote:

> Hi - for those who might now what I am talking about....is there
> an equivalent of the "semola di grano duro" flour here in the US?
>
> Thanks, Carlo


Indian grocery stores sell a semolina flour called atta, or chapati
flour. I don't know if this is specifically the texture you want but
this is a sifted durum wheat flour that is much finer than the durum
wheat "Pasta" flour sold in my local supermarket (which to me is almost
like corn meal).

Good luck.

"Carlo Morpurgo" > wrote in message news:<8Oh_c.101059$9d6.41032@attbi_s54>...
> "Roy Basan" > wrote in message
> m...
> > "Carlo Morpurgo" > wrote in message
> >...
> > "semola di grano duro" flour here in the US?
> > >
> > > Thanks, Carlo
> >
> > That is pure durum semolina .I think that is also available in USA
> > but as I am not user of such flour I cannot guarantee if the products
> > specification are the same as the authentic italian product.
> > Roy
>
> Thanks for all the replies...i tried semolina once and I found it a little
> too coarse...
>
> carlo

Carlo I do not know what is your specific application for such
product,i.e. the products specification including the particle size.If
its only for home use in usual cookery and baking I do not think that
slightly coarser granulation mean a lot in end product quality.
However if you are using in your own pasta / alimentary goods factory
, that material( exacting product specification means a lot in
institutiona scale manufacture) then try to contact many of the grain
product suppliers /manufacturers.
You can use the web to search for these companies.
You can ring up many of the specialist durum flour mills and ask them
if they have the durum semonlina of the specific granulation you
need.
But if you did not have such data you have to procure enough sample,
around 10 kg (semola di grano duro from Italy) and have it evaluated
by a local grain related institution through the sieve test/
particles size distribution. It would be helpful also if you submit
it to chemical tests that are equally important such as protein,
moisture, ash content;physical test such as rheological/texture
evaluation tests.
Then send that values to the durum processing mills.
Or to be simpler...
Or you can ring ( the mills that you prefered) and inquire if you can
send them a kilogram of a sample and have it matched with their
durum related products, are they willing to sell then to you.If its
affirmative then....Ask then to send you enough sample of their
competivie product for application tests.
These remaining bulk samples collected will be used for small scale
performance comparison trial, against the local similar product to
ensure that the alternative product will be produce the targeted end
product without seriously affecting the processing parameters.
Now supposing the small batch trials is a success then you have to buy
a lerger batch of the local seleced semolina for pilot scale trias
before you embark on production scale trials.
Be sure to ask for reasonable price qoutations FOB from these
companies.
Roy

"Carlo Morpurgo" > wrote in message news:<8Oh_c.101059$9d6.41032@attbi_s54>...
> "Roy Basan" > wrote in message
> m...
> > "Carlo Morpurgo" > wrote in message
> >...
> > "semola di grano duro" flour here in the US?
> > >
> > > Thanks, Carlo
> >
> > That is pure durum semolina .I think that is also available in USA
> > but as I am not user of such flour I cannot guarantee if the products
> > specification are the same as the authentic italian product.
> > Roy
>
> Thanks for all the replies...i tried semolina once and I found it a little
> too coarse...
>
> carlo

Carlo I do not know what is your specific application for such
product,i.e. the products specification including the particle size.If
its only for home use in usual cookery and baking I do not think that
slightly coarser granulation mean a lot in end product quality.
However if you are using in your own pasta / alimentary goods factory
, that material( exacting product specification means a lot in
institutiona scale manufacture) then try to contact many of the grain
product suppliers /manufacturers.
You can use the web to search for these companies.
You can ring up many of the specialist durum flour mills and ask them
if they have the durum semonlina of the specific granulation you
need.
But if you did not have such data you have to procure enough sample,
around 10 kg (semola di grano duro from Italy) and have it evaluated
by a local grain related institution through the sieve test/
particles size distribution. It would be helpful also if you submit
it to chemical tests that are equally important such as protein,
moisture, ash content;physical test such as rheological/texture
evaluation tests.
Then send that values to the durum processing mills.
Or to be simpler...
Or you can ring ( the mills that you prefered) and inquire if you can
send them a kilogram of a sample and have it matched with their
durum related products, are they willing to sell then to you.If its
affirmative then....Ask then to send you enough sample of their
competivie product for application tests.
These remaining bulk samples collected will be used for small scale
performance comparison trial, against the local similar product to
ensure that the alternative product will be produce the targeted end
product without seriously affecting the processing parameters.
Now supposing the small batch trials is a success then you have to buy
a lerger batch of the local seleced semolina for pilot scale trias
before you embark on production scale trials.
Be sure to ask for reasonable price qoutations FOB from these
companies.
Roy