Generally, Farina is the cream of wheat extracted from soft wheat, while semolina is from hard wheat. For in-depth information about how they are different, you should look at my section below carefully.
Semolina is made from hard wheat, but it is made of the inner part of durum wheat. Wheat is milled and ground, and sifted. If the sifting is fine, it will become the flour. In comparison, the coarse sifting will make up semolina. Semolina is used for making pasta and couscous.
Someone uses semolina to make bread. Semolina is popular in the EU and Australia.
There are a lot of millings from semolina, such as medium, coarse grounding, and delicate. If you want the semolina dessert, it is made from semolina flour boiled in sweeteners and milk.
If the semolina is mixed in pasta dough, it will provide a chewy texture. Durum tends to be fiber-rich and glut.
Semolina is a good mixture of pinch and yellow-white; that’s why it is perfect for making pasta. The semolina flour is combined with wheat flour to make sure 0 claying.
The semolina flour mixture is ideal for making soups and pudding. For great nutritional value, semolina comes with low saturated fats, cholesterol, and sodium. Besides, there are no trans fats, and it has a fair share of vitamin B, E, and folic acid. Although semolina is pretty expensive, its quality is perfect for everyone.
What Is Semolina Used For?
Semolina is mainly used for pasta recipes’ primary materials as it is one of the highest gluten content for making less sticky and more elastic dough than others. Then the pasta can retain the shape of bent or long noodles.
Besides, It is used for making couscous as it contains moistened factors that will be blended until making the balls.
Mainly, it is also used as raw or sooji in porridge.
Excellent source of nutritional value
Twice amount of fiber and protein
High concentration of essential minerals such as zinc, iron, potassium, phosphorus, and good vitamin B
Support to maintain the full appetite
Reduce weight and keep intake daily at the minimum
The higher fiber content for a digestive tract
Maintain cardiac health and avoid heart diseases.
Farina is also made out of hard wheat but the inner part of wheat, making sure that there will be no germs, leading to the white flour. Farina usually is adequately grounded. Farina tends to be cheaper, and it is used for making polenta and porridge.
During the grounding process, the germs and bile can be taken out, and then it is grounded and sieved to the finest. It will have granules and look precisely similar to the pale cornstarch. Its roughness is the same as cornmeal. The texture will bever be as fluffy.
Farina is always used for dishes requiring thick texture rather than patches. Farina can absorb all the moisture and juices, which ensure the crust will not get mushy. Besides, it is made into porridge for a great breakfast and polenta. The texture is less smooth in comparison with semolina because it is for porridge.
Semolina is the main ingredient of Italian pasta, while Farina is the Cream of wheat’s primary ingredient. If you want to make a semolina cake by Farina, it will be mushy. That is also the difference between them.
Usage of Farina
It can be used as the toppings for enhancing the effect on your taste. Besides, you can eat it with some sugar, honey, or maple syrup.
It will be great for porridge and oats, and you can also add more butter and cheese if you like the savory taste.
Come with low-calorie count
Contains enough nutrients for health
The high content of iron, vitamins such as B6, niacin, and thiamin, enhances brain function and DNA, RNA.
Being antioxidant decrease inflammatory effect for more protection
Support nutrients for oxygen circulation, blood cell production, and DNA synthesis
Good source of iron while vegetarian friendly.
Farina vs Semolina Comparison Chart
Finally, I hope you will find the difference between Farina vs Semolina. Then you can choose the best and correct materials for your dish. Enjoy your cooking time!