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Our Whole Wheat Black Emmer Semolina is a coarsely milled, whole-grain flour made from black emmer—an ancient wheat prized for its deep color, rich flavor, and nutritional density. Sometimes called “farro grande,” black emmer has been cultivated for thousands of years and remains a favorite among bakers and cooks looking for bold, old-world character.
Milled as a semolina, this flour has a coarser texture than standard whole wheat flour, giving doughs and cooked dishes more bite and structure. The flavor is earthy and complex, with subtle notes of cocoa, nuts, and toasted grain that deepen with cooking or fermentation.
Because this is a whole-grain product, it includes the bran and germ and absorbs more water than refined flours. It benefits from longer hydration and gentle handling, especially in bread and pasta-style applications.
Best for:
• Rustic breads and hearth loaves
• Extruded pasta, dumplings, and gnocchi
• Blending into sandwich or country loaves
• Savory porridges and grain-based dishes
Baker’s tip:
Use this semolina at 10–30% of your total flour weight or allow extra hydration and rest time to soften the coarser grind and fully develop flavor.
Freshly milled, whole grain, and deeply flavorful, this black emmer semolina brings ancient wheat character and satisfying texture to both baking and cooking.
Our Whole Wheat Black Emmer Semolina is a coarsely milled, whole-grain flour made from black emmer—an ancient wheat prized for its deep color, rich flavor, and nutritional density. Sometimes called “farro grande,” black emmer has been cultivated for thousands of years and remains a favorite among bakers and cooks looking for bold, old-world character.
Milled as a semolina, this flour has a coarser texture than standard whole wheat flour, giving doughs and cooked dishes more bite and structure. The flavor is earthy and complex, with subtle notes of cocoa, nuts, and toasted grain that deepen with cooking or fermentation.
Because this is a whole-grain product, it includes the bran and germ and absorbs more water than refined flours. It benefits from longer hydration and gentle handling, especially in bread and pasta-style applications.
Best for:
• Rustic breads and hearth loaves
• Extruded pasta, dumplings, and gnocchi
• Blending into sandwich or country loaves
• Savory porridges and grain-based dishes
Baker’s tip:
Use this semolina at 10–30% of your total flour weight or allow extra hydration and rest time to soften the coarser grind and fully develop flavor.
Freshly milled, whole grain, and deeply flavorful, this black emmer semolina brings ancient wheat character and satisfying texture to both baking and cooking.