[Petra]

Hello again,

I have yet another perplexing question. I hope someone here has the definitive answer.

My question is: what's the difference between semolina and cream of wheat?

From what I understand they are both derived from wheat. I've checked the web and some sites say they're the same. That can't be because I have samples of each and the cream of wheat (long cooking type) is white with beige specks and the semolina is yellow. The uncooked texture seems to be similar however .
How are they processed? Is one more nutritious than the other?

Any and all answers are appreciated!
Petra

[cakerookie]

This might help:

From Wikipedia, the free encyclopedia

Semolina is coarsely ground grain, usually wheat, with particles mostly between 0.25 and 0.75 mm in diameter. The same milling grade is sometimes called farina, or grits if made from maize. It refers to two very different products: semolina for porridge is usually steel-cut soft common wheat whereas "durum semolina" used for pasta or gnocchi is coarsely ground from either durum wheat or other hard wheat, usually the latter because it costs less to grow.

Non-durum semolina porridge or farina has come to be known in the United States by the trade name Cream of Wheat.

They are the same basically just depends on where you are.

Rgds Rook

[Petra]

Yes, that clears up the confusion nicely.
Wikipedia, of course, I shud have known they would have the answer - I didn't think to check there.

Thanks Rook!
Petra