Farina (food)

Farina is a form of milled wheat most often used to prepare hot cereal for breakfast. The term is Italian in origin, meaning "flour". It is made from the germ and endosperm of the grain, which is milled to a fine consistency and then sifted. Although the bran is usually removed, it is sometimes added back in for a more nutritious product.

History

The use of wheat as a staple food dates back thousands of years, with the first cultivation of the grain believed to have occurred in the regions of the Fertile Crescent. The process of milling wheat into farina was developed much later, with the first recorded use of the term dating back to the 18th century in Italy.

Production

The production of farina involves several steps. First, the wheat is harvested and cleaned to remove any impurities. The grains are then milled, a process that involves grinding the wheat between large stones or steel wheels. The resulting product is then sifted to remove the bran and create a fine, smooth consistency. Some manufacturers add the bran back into the farina for added nutritional value.

Nutritional Value

Farina is high in carbohydrates, making it a good source of energy. It is also a good source of protein, iron, and B vitamins, particularly when the bran is added back in. However, because it is made from milled wheat, it is not suitable for those with gluten intolerance or celiac disease.

Uses

Farina is most commonly used to make hot cereal, often referred to as "cream of wheat". It can also be used in baking to create a variety of goods such as bread, cakes, and pastries. In addition, it is sometimes used as a thickening agent in soups and sauces.

See Also

• Semolina
• Wheat
• Cereal
• Gluten intolerance
• Celiac disease

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