About manna porridge was first known in the 13th century, and the appearance of this product was accidental.
This was reported by URA-Inform with reference to Tsn.
Millers noticed that after grinding wheat small particles remain that are unsuitable for baking. These leftovers, which were initially considered waste products, became the basis for making porridge.
At first, semolina was prepared as a viscous porridge with milk, and due to the difficulty of separating small particles, it quickly acquired the status of a delicacy.
< h2 class="wp-block-heading">Semolina is made from bakery wheat and goes through several stages of processing:
Cleaning – the grain is freed from straw, soil and other impurities.< /p>
Peeling – the outer shell of the grain is removed.
Milling – the grains are ground and then sifted to separate the flour from the semolina.< /p>
Grinding – the cereal is cleaned of excess fat and fiber.
To maintain the quality of semolina porridge, it is important to store it in a dry place in a tightly closed container, since the cereal is highly hygroscopic – it quickly absorbs moisture and swells.
It will also be interesting to learn why “Triple Cologne” has such a name: why it has become so popular.
