Pasta starts its journey in the fields, where wheat is carefully harvested, with signs of maturity such as golden ears and ...

Craving that perfect fluffy texture? The trick is to use semolina flour. Semolina comes from harder durum wheat and has coarse granules, resulting in larger air gaps in the baked dough.

Roast semolina lightly and then cook it with water, vegetables like peas or carrots, and spices such as mustard seeds and ...

A team of engineering students at Norwich University has successfully designed and built a flour applicator for a local bakery.

Yogurt makes the dough soft and aids in fermentation, giving that slight tangy restaurant-style flavor. A slightly soft and ...

MOSCOW. May 12 (Interfax) - China has authorized imports of Russian semolina and rye flour to its market.