Delivering the finest quality groceries since 1987
£0.63/250g
Our semolina is a fine semolina flour (Durum Wheat) traditionally used for making puddings, pasta and Indian sweets. It is also widely used for rolling pizza dough and to add a crispy crust to roast potatoes. It is high in protein and low in fat.
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Ingredients: Durum Wheat (fine semolina flour)
Allergens in bold
This product is Vegan.
Nutritional Information values per 100g
Energy kJ 1446
Energy kcal 341
Fat 1.8g
of which Saturates 0.4g
Carbohydrate 66.0g
of which Sugars 2.6g
Fibre 5.4g
Protein 12.6g
Salt 0.175g
Please note: This product is sold loose and packed to order.
| Dietary | Vegan / Vegetarian |
|---|
A mix that will create a close-textured Madeira Cake with great slicing qualities and a wonderfully rich taste; ideal for loaf cakes and celebration cake bases.
1. Beat in 220ml (7 Fl.oz) water
2. Add 220g (7oz) of Fruit
3. Pour into a 2lb tin
4. Cook Gas Mark 4 (350F) 175C (Reduce for fan ovens) for 40 mins
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1. Beat in 220ml water (7 Fl.oz)
2. Pour into a 2lb tin
3. Cook at Gas Mark 4(350F) 175c 35 mins
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A mix that requires the addition of egg, oil and water to produce a range of indulgent cakes with a light moist crumb, subtle chocolate taste and striking red appearance; irresistible with cream cheese frosting.
1. To 500g of mix add
2. 2 x Eggs, 140ml oil and 100ml water
3. Cook Gas 5 (180C/360F) 25 to 30mins (Reduce heat for fan ovens)
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Makes a delicious ginger sponge cake or ginger parkin, follow the following recipes!
To 500g Mix
Ginger Cake
1. Mix 220ml (7oz) water and 100g (3oz) golden Syrup
2. Beat for 2 mins. Place into 2 greased 1lb tins
3. Cook Gas Mark 5 360F 170c for 50 mins
Ginger Parkin
1. Add 120g (4oz) Oats & 180g(6oz) Black treacle, 6oz water
to 500g Ginger Cake Mix
2. Cook as per Ginger Cake
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