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Organic White Durum Wheat Semolina (Milanaise)

Original price $87.40
Original price $87.40 - Original price $3,496.00
Original price $87.40
Current price $69.92
$69.92 - $2,097.60
Current price $69.92
20.0kg | $3.50 / kg
| $1.59 / lb
in stock, ready to be shipped
in stock, ready to be shipped
in stock, ready to be shipped
Specifications (Tap to open):


  • Flour

Shelf Life:

  • 1 Year

Country of Origin:

  • Canada
Certified COR Certified NOP Contains Gluten Quebec Product Logo Color English Kosher Vegan

A local product that supports Canadian farmers, artisans and businesses, and reduces the pollution associated with long-distance transport.

Our organic white durum wheat semolina is made by ''La Milanaise'' in Quebec from organic white durum wheat. This semolina is sifted to remove the bran. It is ideal for  sprinkling on pizza and bread dough.

Durum wheat, also called pasta wheat or macaroni wheat is the second most cultivated species of wheat after common wheat. Durum in Latin means "hard", and the species is the hardest of all wheats. This refers to the resistance of the grain to milling, in particular of the starchy endosperm, implying dough made from its flour is weak or "soft". This makes durum favorable for semolina and pasta flour.

Semolina is the base to make couscous as well as numerous other middle-eastern meals. In Italy semolina is used for making a type of gnocchi called "Gnocchi alla Romana", where semolina is mixed with milk, cheese and butter to form a log, then cut in discs and baked with cheese and bechamel.


What is semolina?

  • Semolina comes from the latin words ''simila'', meaning ''flour'' and the Italian word ''semola'', means bran. Traditionally the word refers to durum wheat semolina as corn semolina is most often called cornmeal.
  • Semolina is simply coarser ground flour. It can be used on its own in recipes and is also commonly used as dusting.
  • So when you are ready to take your bread making and pizza dough to the next level, grab some organic semolina to prevent your dough from sticking. Since semolina does not absorb water like flour does a little goes farther.


What is ''La Milanaise''?

  • Founded in 1977 in Milan, Quebec (Eastern Townships) by Robert and Lily Beauchemin it began as an organic farming venture. In 1982 they started expanding their stone-milled organic flour products by building their first dedicated milling building on the farm and never stopped expanding.
  • With their latest factory built in 2016 in St-Jean-sur-Richelieu, Quebec (Montérégie) ''La Milanaise'' now has a 350 ton per day capacity, becoming the biggest organic milling company in the province.

General Storage Tips:

• Nothing beats vacuum sealing for freshness.
• Store below 15°C and < 65% humidity.
• Store in the dark as light degrades flavors.
• Mason jars make great storage containers.
• Can be frozen to prolong shelf life.