Flour, wholemeal flour and semolina

Flour, wholemeal flour and semolina form the basis of many breads, cakes, pastries, pasta, pancakes and savoury dishes. They are made by grinding grains, seeds or other ingredients, but their texture and use can differ greatly. Fine white flour is lighter and more refined, wholemeal flour often contains more of the whole grain, while semolina has a coarser texture.

In the kitchen, the choice between flour, wholemeal flour and semolina has a major influence on flavour, texture and the final result. Think of wheat flour for bread and baking, wholemeal flour for more character, semolina for porridge and pasta, or alternatives such as maize flour, buckwheat flour and rice flour. On this page you will find an overview of the most important types and how they are used.