Hard Kinder Semolina - The Fox - 10 x 1 kg - Big

Durum wheat semolina Le Renard coarse grain is produced following a rigorous milling tradition: the durum wheat, selected for its density and gluten content, is ground to a generous granulometry that preserves its cooking stability. This grading is ideal for traditional couscous and slow-cooked dishes, where the grain must absorb the broth without dissolving or forming a compact mass.

In professional kitchens, coarse grain semolina is primarily used for a royal couscous or rfissa, where it evenly absorbs confit meat juices and spiced sauces. It is also suitable for pan-fried semolina cakes served as a garnish, coating crusts for roasted poultry and fish, as well as semolina milk desserts — a sweet-savory range that expands the menu without complicating the technique.

To complete your range, discover the Le Renard fine durum wheat semolina, better suited for tabbouleh and light stuffings, or the extra-fine version for oriental pastries and delicate coatings.