Natco Semolina Fine (1.5kg)

£2.79 £2.49

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Description

Semolina Fine

Naturally low in fat

A source of fibre and protein

No additives or preservatives

Suitable for Vegetarians

Low in fat, semolina is traditionally used for puddings, pasta and many varieties of Indian Sweets.
Natco Fine Semolina is sifted from the finest quality freshly milled Durum Wheat and adds a delicious crunchy texture to many cakes and biscuits when baking.
It also makes a wholesome alternative to bread crumbs.

Natco Cares
The Natco brand is cherished by those who love quality exotic cuisine. Our experts travel to the farthest corners of the world to hand select the finest natural ingredients. We then clean, grade and process our ingredients to exacting quality control standards. Our meticulous care and attention to detail ensures our products reach you in perfect condition and represent the finest of their kind.

Natco Knows
Natco’s expertise in Asian foods knows no bounds and we would love to share our knowledge with you. If you would like more information on any of our products, helpful hints on how to make the best of Asian foods, or help finding that elusive, special ingredient then please visit www.natcofoods.com

The Natco logo is a registered Trade Mark

Nutrition

Table of Nutritional Information

Per 100g (uncooked)
Energy 1428kJ/
337kcal
Fat 2.2g
of which saturates 0.6g
Carbohydrates 66.7g
of which sugars 3.3g
Fibre 4.1g
Protein 12.5g
Salt 0.05g

Dietary Information

Suitable for Vegetarians

 

 

Contains Cereals Containing Gluten

May Contain Milk

May Contain Soya

Contains Wheat

Free From Additives

Free From Preservatives

Allergy Advice
Contains Cereals (Wheat) May contain traces of Milk and Soya Packed in a factory that handles Nuts in a separate area

Manufacturer

Natco Foods Ltd,
Buckingham,
MK18 1TB,
UK.

Preparation

Factory: Packed in a factory that handles nuts in a separate area

Packaging

Bag – Plastic

Storage

Once opened, store in an airtight container in a cool dry place.
Use within 6 months of opening.

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