GOST 7022-2019 Semolina. Specifications

What determines the shelf life?

You need to store semolina in a dry, dark place, ideally in the kitchen in a table drawer, away from the sink and stove.
The best option for storing cereals is a glass container. It does not allow moisture to pass through, is sealed and prevents damage to the semolina by pests. You can also use plastic containers made from special raw materials intended for storing food. It is better to store semolina in glass containers

The humidity at which cereals can be comfortably stored indoors should not exceed 70%. Temperature range is 20-23 degrees. In such conditions, semolina is stored for 9 months.

It is best to store the product in a hermetically sealed glass container in a dark and always ventilated room, at a temperature no higher than 20 °C and at a humidity of no more than 70% (the lower the room humidity, the better).

If you follow all the above rules, then cereal can be stored for up to 10 months, although the ideal shelf life for semolina is considered to be 7 months.

Now you know everything you need about semolina: what semolina is made from, how it is processed, what chemical composition and calorie content it has, how best to prepare it, how to choose it and how to store it correctly. This knowledge will definitely help you to harmoniously fit a natural product into your diet and make the most of its beneficial properties.

Accept the gifts of nature with gratitude and always be healthy!

Knowing the simple secrets of cooking semolina, you can easily prepare a delicious breakfast or an unusual dessert from this cereal product. How to cook semolina? We follow the following recommendations:

• The most delicious semolina is cooked with milk. If there are no contraindications, and the harm of semolina in the form of extra pounds does not bother you, the best option for preparing it will be exactly this.
• We respect the proportions. For 1 liter of boiled milk, take 5 tablespoons of semolina (for viscous porridge). If you need a thicker consistency, increase the amount of cereal by 1-2 tablespoons.
• Be sure to introduce semolina into milk (and not vice versa) at the moment of boiling. When the boiling process begins to raise the milk to the edges of the pan, reduce the heat. Make a funnel in the milk with a spoon, and pour the cereal into it in a thin stream. Stir continuously.
• The secret of lump-free semolina is that if you can’t gradually introduce dry cereal, you can soak it in cold water and then pour boiling milk into the mixture.
• Semolina turns out very tasty if you add salt and sugar during the cooking stage. You should not skimp on butter - the phrase “don’t spoil porridge with butter” suits semolina just right.
• Additional ingredients for semolina - dried fruits, grated chocolate, nuts, candied fruits, fresh berries, jam - only improve its taste and aroma. You can add baked milk at the end of cooking.

The most famous dish made from semolina is porridge. Prepared with water or milk, with the addition of sugar, fruits, berries and butter. Additional ingredients depend on your diet and taste preferences. Fruits and berries, even in dry form, can compensate for the calorie content of semolina and significantly improve the taste.

To prepare, you will need:

1. Take 5 parts liquid (water or milk) to 1 part cereal (500 ml/100 g).
2. Bring the liquid to a boil.
3. Pour in the cereal in a thin stream; you can use a sieve for this.
4. Stir until done.
5. Semolina boils instantly, literally in 2 minutes, but you shouldn’t keep it for longer than 15 minutes.

If you cook porridge for a long time, it will lose many beneficial properties. And the taste will not be the same. And if you don’t stir, the same lumps that irritated many of us in kindergarten will form. And the porridge will stick to the pan, which will complicate its washing.

It is not necessary to just cook porridge from semolina. It is added to casseroles and cheesecake dough to create a pleasant crispy crust. Puddings and pastries are made with it. Original desserts are prepared from semolina, such as Latvian “buberts” and many others.

In cosmetology

Semolina has even been used in the cosmetic field. Homemade scrubs are made from it, mixed with dry milk and warm water. This scrub will help exfoliate dead skin particles from your face. But cereals do not have any caring or moisturizing properties, so after the scrubbing procedure, creams suitable for your skin type must be applied.

The easiest way is to fill the dry semolina with cool water. The lower the water temperature, the better, otherwise the semolina will not stick well to the hook. Such bait is prepared immediately in the container in which it will be located during use. It should be borne in mind that such bait is not intended for long-term storage, so you need to prepare it in no more than 150 grams - this is quite enough for several hours of fishing.

The recipe for making the most common semolina is quite simple:

• pour dry semolina into the prepared bowl, filling four-fifths of the volume;
• after this, you need to carefully pour in cold water, while stirring the semolina (there should be no grains left unmoistened with water);
• excess water that may have collected above the mush must be drained;
• now leave the semolina for 20-30 minutes to swell;
• After this, the resulting porridge must be carefully kneaded with a stick until a thick, homogeneous mass is obtained.

The shelf life and storage of cereals depend on the type. Each has a different composition. The consumer should be aware that different cereals have different fat contents. The duration of storage depends on this indicator. For example, there is so much fat in oatmeal that you don’t need to add oil to the porridge. Buckwheat has the lowest fat content. Accordingly, oatmeal is stored for no more than four months, and buckwheat has a shelf life of up to one and a half years.

Different regions have different deadlines. This is due to climatic conditions.

Cereals are produced:

• whole grains;
• in crushed form;
• in pressed form.

In addition, they can be offered to the consumer in the form of mixtures. For example, the “Three Grains” porridge mixture. Manufacturers offer cereals at various stages of processing and with the addition of various ingredients.

The deeper the processing stage, the shorter the shelf life.

1. At home, a cool, dark place is chosen for storing cereals.
2. Storage containers must be hermetically sealed.
3. The optimal temperature is ten degrees.
4. Humidity should not exceed seventy percent.
5. In the kitchen, it is best to place cereals on the bottom shelf of a lockable cabinet.
6. Furniture for storing cereals should not be located near heating radiators and stoves. Otherwise, the cereals will spoil before the end of the shelf life.

It is preferable to place semolina and oatmeal in a cooler place. At temperatures below room temperature, millet and pearl barley are stored better.

Basic storage rules:

• Buckwheat. After purchase, the original packaging is opened. The contents are stored in a tin or glass container with a tight lid. As an option, a canvas bag that is pre-soaked in salt water is suitable.
• Manna. When purchasing, you must make sure that the product has an even consistency, without lumps or foreign inclusions. To do this, the packaging must be transparent. After the package is opened, the cereal is poured into a container with a tight lid. In the cold season, semolina can be stored in this form for up to 8 months, and in the warm season only 3 months.
• Rice. Glass, ceramic or plastic containers are suitable. Direct exposure to sunlight is harmful to rice.
• Oatmeal. When purchasing, you should give preference to a product with golden-colored grains. It is better to store in paper or fabric bags.
• Hercules. Made from oatmeal by pressing. During processing, the grain shell is damaged, so the shelf life is lower than that of whole grains. Hercules is best preserved in a cold place; you can put it in the refrigerator.
• Wheat. Do not place near products with strong odors.
• Corn. Retains its qualities at low temperatures from -5 to 5 degrees.

The shelf life begins from the production date.

The quality of dishes prepared on the basis of cereals (porridge, casseroles, meatballs) can be determined by smell and color. Each dish should have its own consistency. The taste of the dish corresponds to boiled cereals. Bitterness, the smell of rancidity and mustiness are unacceptable.

• Semolina and rice porridges of any consistency, casseroles are white.
• Buckwheat dishes are brown in color; millet in finished products gives a pleasant yellow color.
• Hercules, oatmeal, barley and pearl barley give a grayish tint in finished products. Such porridges are called “gray”.

In cereal dishes, a pronounced taste of the product should be felt. Foreign odors indicate low-quality raw materials.

Cereal dishes cannot be stored for a long time.

• Liquid porridges are eaten immediately after preparation.
• Viscous - no more than 2 hours.
• And crumbly ones - a maximum of 4 hours.

Boiled cereal without adding seasonings and oil can be stored in the refrigerator for no more than 2 days. Special containers are used for this. A spoiled finished product produces an unpleasant odor and the appearance of mucus. It is not recommended to store porridge. If necessary, boiled cereal is divided into portions and placed in the freezer.

Signs that the cereal is spoiled are as follows:

• feeling of musty smell;
• white plaque and mold are visible;
• pests appear, their larvae are eaten, cobwebs are encountered;
• the grains stick together into hard lumps;
• unpleasant smell when cooking.

This product should not be used as food and must be thrown away. Cereals belong to the category of products, when consuming which you should clearly focus on the permissible shelf life. To store these products, the conditions must be strictly observed. If signs of cereal unsuitability appear, then it is not allowed to be eaten.

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Preparing cereals for storage

Semolina made from durum wheat is considered to be of good quality, as it has less calories and is the most healthy.

It is better to purchase semolina in transparent packaging, then it is possible to determine the quality of the porridge. It should be free of rodent waste products and lumps. Bugs and food moths are the main insect pests that quickly infest cereals if they are not stored properly in a store warehouse.

Do you properly preserve and store your products?

Of course, this is very important because your health may suffer.

43.9%

No, what could happen besides diarrhea?

23.58%

We store it as it turns out, we don’t really think about how and what is right.

32.52%

Voted: 123

Before storing semolina, dry it: to do this, place the cereal on a baking sheet and put it in the oven for a few minutes. Or they are frozen in the freezer for several days without breaking the tightness of the original plastic packaging. Thus, insect larvae, which are invisible to the human eye, die.

What is the expiration date?

The shelf life and storage conditions for cereals are determined by

GOST 26791-2018

, which comes into force on 09/01/19. From this date it will replace GOST 26791-89.

This standard provides clear guidance on how to package, transport and store various types of cereals. The period during which the cereal is considered fit for consumption is counted from the date of manufacture.

GOST establishes rules for storing various types of cereals. These are requirements for the equipment of wholesale warehouses and storage facilities in retail trade, as well as in public catering establishments. Warehouse premises must have specially equipped racks.

They maintain a certain temperature regime, provide ventilation and humidity. If the conditions are not met, the cereals become unsuitable for consumption. Bitterness, lumps, an unpleasant odor and even cereal bugs may appear.

This product can be transported by road and rail. The standard establishes requirements for transport packaging.

At home (temperature about 20 degrees Celsius) it is permissible to store semolina, but only in a dark and preferably ventilated place. Optimal temperature: from minus 5 to plus 5 degrees Celsius. It is important not to allow high humidity to exceed 70%. It is effective and convenient to store semolina in airtight food jars.

If all conditions are met, the shelf life of semolina can reach 10 months. Typically the shelf life is approximately 7 months.

To keep semolina in ideal condition, the air temperature in the apartment should not exceed 23 degrees.

If these conditions are met, the cereal can be stored for 7-9 months.

When buying semolina in a store, check the shelf life indicated on the packaging - this is the final period, which is calculated depending on the date of manufacture. During this time, the cereal can be used for food. But if storage conditions are not met, it will become unsuitable for cooking much earlier.

In addition to the temperature regime and shelf life, there is another important point - the container into which to pour the semolina.

Checking the freshness of cereals

Semolina is sold by weight and in original packaging.

It is preferable to buy industrially packaged cereals. The manufacturer indicates on the packaging all the information necessary for the consumer, including the date of manufacture.

In any case, before using semolina in cooking, you should evaluate its freshness.

1. Semolina has no odor. A pronounced “aroma” indicates spoilage of the product.
2. The friability of the semolina is checked by shaking. Clumping and sticking of semolina indicates that moisture has penetrated into the container.
3. If a bitter or sour taste is added to the change in the structure of semolina, it is quite possible that the semolina is infected with mold. Usually the unpleasant taste is revealed in the finished dish. You should avoid this kind of porridge.
4. To check semolina for the presence of pests, spread it in a thin layer on a flat surface. Bugs are usually clearly visible against a light background.

If you have doubts about the quality of semolina or the conditions of its storage, it is better to refuse to use it.

More: How long can Olivier salad be stored?

What are the benefits of semolina

Unlike many other cereals made from cereals, semolina does not have such a rich chemical composition.

It contains a minimum of fiber and natural minerals, but this deficiency is more than compensated for by the amount of starch, gluten, vegetable protein and B vitamins.

Semolina also has the ability to be easily absorbed by the body, which allows it to be used as a medicine for diseases of the gastrointestinal tract.

Despite the poor chemical composition, cereals still have their own invaluable and irreplaceable natural properties.

1. Taking semolina porridge is often prescribed after operations on the duodenum and stomach, since semolina is the only cereal grain that can be absorbed in the lower intestine.
2. Eating cereals helps in the treatment of diseases of the digestive tract that occur in acute and chronic forms.
3. Semolina is especially useful in old age; its consumption prevents the appearance of cancer in the rectum, and also protects the elderly body from demineralization of blood cells and the development of intestinal diseases.
4. Removes excess mucus and fat from the body.

Harm of semolina

However, in addition to benefits, semolina can also cause harm. Considering that cereal contains starch, it should not be consumed by children in the first year of life. The child’s body does not need such a large amount of starch in semolina.

Semolina is also rich in gluten, or as it is also called - gluten. A large amount of this substance can cause allergies, dermatitis, eczema, diarrhea and even stool disorders.

Therefore, people with celiac disease (a hereditary disease characterized by constant intolerance to gluten throughout life) are strictly contraindicated from cereals containing gluten; semolina in this case is no exception.

Semolina is also harmful when it is consumed excessively. Excess is fraught with weight gain and blocking the pathways through which calcium enters the blood, and this can provoke the leaching of this macronutrient from the bones, which will lead to their weakening.

Contrary to the opinions of many nutritionists, semolina cannot be considered an absolutely useless product. Boiled semolina is useful for patients who have undergone abdominal surgery or for diseases of the digestive organs. Moving along the tract, it removes accumulations of fatty compounds and cleanses the intestines of mucus.

Semolina is one of the few products that is absorbed in the lower intestine and does not irritate the mucous membranes of the digestive organs.

What are the benefits of semolina for humans? The use of semolina is indicated for kidney problems. When prescribing a strict protein-free diet, semolina is the “first grain” that can be introduced into the patient’s diet.

The benefit of semolina lies in its effect on the body:

• Cleanses the body of harmful accumulations and toxins
• Well absorbed by the intestines
• Thanks to its high calorie content, it satisfies well
• Relieves fatigue, because it gives a portion of energy to a person
• Prevents the development of tumors in the intestines
• Eliminates the process of demineralization of blood cells

Recommendations

If semolina is used correctly, the harm will be minimal, but the benefits will be significant. Adults should not abuse the product, and children are recommended to include dishes based on it in their diet 1-2 times a week. In our modern century, there are quite a lot of products that are vitamin-balanced and ideal for children's diets.

The cereal is easily digestible and quickly cooked. Therefore, it is often chosen for preparing breakfast cereals, baking, casseroles and desserts. The beneficial properties of semolina are manifested in the following:

• lowering blood cholesterol levels;
• improving brain function;
• improvement of nerve fiber conductivity;
• enveloping properties beneficial for the gastrointestinal tract;
• acceleration of healing of microtraumas of the gastrointestinal tract;
• reducing the risk of developing heart pathologies;
• strengthening bone tissue;
• restoration of kidney function;
• does not irritate the gastrointestinal tract and is suitable for feeding patients with diseases of the digestive system;
• removal of salts, fats and toxins from the body;
• filling with energy necessary for active life;
• purgation.

Due to its properties, semolina is ideal for patients with kidney failure and stomach diseases. After operations, a diet is also prescribed that includes products with this grain. Eating semolina helps cope with depression that occurs due to stress.

For men, women and children who lead an active lifestyle and play sports, semolina is especially useful because it quickly fills you up. With a clear diet, where each meal is scheduled, it is placed at the very beginning of the day. It will give you strength and lift your spirits. Physical activity is better tolerated by the body. The product is also suitable for women who want to preserve their natural beauty: the skin becomes fresher and the hair begins to shine.

Nutritionists draw our attention to the presence in semolina of a protein such as gluten (gluten), which causes intolerance in a considerable number of people (up to 15%). Therefore, obviously everyone should know their body’s sensitivity to gluten, which is found in almost all grains. Children may also experience an allergic reaction; This is one of the reasons why children’s first complementary foods are now recommended in the form of vegetable purees, and cereals for such children are produced gluten-free.

In addition, the phytin contained in semolina interferes with the absorption of calcium, which is so necessary for the child’s body. This is another reason why you shouldn’t get carried away with the frequency of consumption of semolina porridge, which is attractive because it contains a large amount of protein, due to its quick preparation, maximum vitamins are retained, and it is easily absorbed by the body.

Conditions for storing semolina

The first thing to remember when storing semolina at home is that it cannot be kept in a cardboard box or plastic bag after opening the package. Immediately after the seal of the container is broken, the following manipulations must be done:

• Pour the semolina into a tin, plastic or glass jar. Additionally, the product can be sifted through a coarse sieve or colander. This will allow you to dry the component and ensure its quality.

Tip: Semolina marked with the letter “T” is more beneficial for health. This translucent yellowish product does not contribute to weight gain, supplies the body with useful substances and helps normalize the functioning of the digestive organs.

• Close the container tightly with a lid. It is strictly forbidden to store semolina in containers with moving spouts. They are easy to use, but the cereal quickly becomes unusable.
• Place the workpiece in a dark and dry place, away from sources of artificial and natural heat. The humidity level should not exceed 70%.

You should not store semolina for longer than 7-8 months after opening the package. It may last longer, but its chemical composition will have changed noticeably and will not bring much benefit to the body. If after some time lumps are found in the semolina or the finished dishes develop a bitter aftertaste, this will indicate a violation of the conditions of detention. In particular, excessive air humidity.

Marking according to GOST

For retail sale, cereals are packaged in consumer containers. Labeling requirements have been established for it. In accordance with the standard, packages must indicate:

• who is the manufacturer;
• supplier details;
• name of the cereal and its features (for example, instant cooking);
• composition of the product (for example, the presence of additives);
• net weight;
• date of manufacture;
• period and conditions of storage in packaged form and requirements for terms of use after opening the package.

The label must be produced using a printing method. It must contain a mandatory reference to GOST or TU for this product.

The consumer should know that if there is no labeling on the packaged container, it is dangerous to purchase cereals.

How to store semolina correctly?

After packaging, the cereal is placed in a cool, dark place, usually in kitchen cabinets, a balcony or a pantry.

1. It is important that it is always dry there and the humidity level is no more than 50%.
2. If this condition is not met, there is a high chance that mold will appear even in a tightly sealed container, which will mercilessly spoil the product.
3. To prevent unusable cereals from taking up shelf space for months, jars must be periodically uncorked and their contents checked.
4. The porridge should be crumbly and dry, without lumps or dark particles.
5. There is an opinion among housewives that if you put a bay leaf in a container with semolina or cover the bottom with foil, not a single pest will take root there.

Scientific confirmation of this assumption has not yet been found, but practice testifies to its reliability.

1. It is important that it is always dry there and the humidity level is no more than 50%.
2. If this condition is not met, there is a high chance that mold will appear even in a tightly sealed container, which will mercilessly spoil the product.
3. To prevent unusable cereals from taking up shelf space for months, jars must be periodically uncorked and their contents checked.
4. The porridge should be crumbly and dry, without lumps or dark particles.
5. There is an opinion among housewives that if you put a bay leaf in a container with semolina or cover the bottom with foil, not a single pest will take root there.

How to get semolina

It is impossible to produce semolina at home - it is a fully automated process. In special flour-grinding machines, the wheat is crushed, polished, and the core is separated. The bran is removed, the core undergoes thorough grinding, sifting and processing. The result is the smallest grains, which are checked for the content of impurities and any foreign inclusions.

Cereal production is fully automated

The semolina should have a uniform color - cream. The more uniform the shade of the grains and the lighter the grain, the better the quality of its grinding and characteristics. The standard proportions of the main substances of semolina are 2% dietary fiber and 70% starch. The remaining 28% consists of useful substances.

The final stage of semolina production involves careful control by technologists. The cereal is checked for the presence of the “correct” shade, the mass ratio of dry and liquid components is determined, and foreign odors and impurities are identified.

Shelf life at home

After opening the package, store cereals at home in winter for no more than 8 months, and in summer for no more than 3 months in a well-ventilated, dry and dark room where the temperature does not exceed 21 degrees.

The expiration date indicated on the packaging is the maximum shelf life after which pathogenic bacteria begin to multiply in the product. They can cause poisoning of the human body, especially in children, so consuming such porridge is strictly prohibited! A spoiled product has an unpleasant, musty odor and bitter taste.

The second name for semolina is “manna from heaven.” It can feed the whole family, and thanks to its low calorie content, beautiful ladies don’t have to worry about their figure. Storing semolina at home is simple and easy if you follow simple rules. This will allow you to preserve the freshness and beneficial properties of the cereal and prepare delicious dishes from your childhood.

Do you properly preserve and store your products?

Of course, this is very important because your health may suffer.

43.9%

No, what could happen besides diarrhea?

23.58%

We store it as it turns out, we don’t really think about how and what is right.

32.52%

Voted: 123

1. Place the silica gel left over after purchasing shoes in the corners of the cabinet shelves - it will protect the cereals from increasing humidity;
2. put calendula flowers on the shelves next to the bags - it will repel insects;
3. Place unpeeled garlic cloves in the corners of the bag to prevent insects from getting in;
4. Place a piece of foil and a bay leaf in the container.

How much is it?

The division of shelf life depending on the region is associated with climatic conditions. In regions where there is higher humidity and the climate is milder and warmer, the timing is lower.

What kind of bugs are there in cereals?

There are several types of tiny pests that live in the kitchen:

• Mukoed Suriname. The insect with an unusual name prefers cereals and feels great among the abundance of bulk products. Bugs breed in elevators and warehouses: tiny eggs cannot be distinguished with the naked eye. Without any special obstacles, larvae and adults enter the home from a bag of semolina, pasta or rice. The small bug (body length up to 2 mm) feasts on not only cereals. The pest spoils crackers, nuts, dried fruits, concentrates, cookies, drying;
• flour beetle A small bug grows up to 4 mm. The insect settles in bags of cereals, bread bins, and kitchen cabinets. The red-orange bug is clearly visible on light-colored surfaces. The pest feeds on wheat and rye flour, rice, semolina, millet, and other types of cereals;
• grinder. Insects with oval heads often get into the kitchen. The size of the pest is small - up to 3 mm. Tiny bugs with colors ranging from dark yellow to brown easily gnaw their way through cracks in the floor, window sill, and doors with their powerful jaws. Tiny insects prefer cereals, dried fruits, nuts, and sweet cookies. The house type of the beetle grinder actively feeds on wood, while the bread type enjoys sweets and pasta with the same pleasure;
• food moth. Another type of pest that often infests cereals and flour. A moth is not a bug, but a lepidopteran insect, a tiny butterfly. The damage caused by the reproduction of food moths and voracious larvae is comparable to the damage caused by the Suriname borer and mucous beetle.

How to recognize and how to deal with moth larvae in an apartment? Read useful information.

About where midges come from in an apartment and how to get rid of them is written on this page.

How to preserve semolina in the heat

First of all, you need to take a glass and pour half of the cereal into it. Then add water so that it barely covers the semolina. Afterwards, let the mixture stand for half an hour, during which time the grains will get wet and become ready for kneading. But they won’t stick together on their own—they need to be pressed against each other with something.

Therefore, kneading should be done with monotonous movements - quickly moving the spoon from one wall of the glass to the other. Under no circumstances should you stir with circular movements (like sugar in tea). And even more so - using mixers and blenders - this will only lead to the breaking of the formed adhesive bonds between the grains.

Usually, it takes about 15 minutes to bring semolina to the desired consistency. But with well-developed stirring skills, it begins to stretch like chewing gum after just five minutes. This moment is determined quite simply - the mash is picked up with a spoon and raised above the glass. When it stops dripping from the spoon, it’s ready.

After mixing, the mash is loaded with the handle of a spoon into syringes (preferably the largest ones), carefully compacted so that there are no air bubbles, and, plugging the noses with pieces of matches, they are placed in the freezer. The nozzle can be stored there for as long as desired.

Before fishing, the required number of syringes with chatter are removed from the freezer, placed in a plastic bag and wrapped in a towel, which in turn is also placed in a bag. On the way to the reservoir, the semolina usually has time to thaw and still remains cold. However, if it’s July heat outside, the chatterbox will last until the evening at most when fishing, but most likely it will start to turn sour earlier, which will negatively affect the bite.

To avoid this, you can (if space permits) use. Or you can take a food-grade thermos (with a wide neck) with you on a fishing trip, and put a plastic bag of ice on the bottom. After defrosting, the syringes are simply placed in it, and in this way the semolina will last much longer. The main thing is not to leave the thermos in the sun.

Well, the most radical way to “preserve” semolina in the heat is to cook it on the spot, instead of sour.

All the recipes described above are well known to many fishermen. But not everyone knows how to brew semolina for fishing using a non-standard method to get an excellent result. First you need to take an empty matchbox and fill it very tightly with semolina (you can first add some attractant to it).

After this, the box must be closed and wrapped with thread on all sides. Then place it in boiling water and cook for approximately one hour. The result is a small block that can be easily cut into several portions. Even a very strong current will not be able to disrupt the bait prepared in this way.

Another interesting way of preparing bait can be called “cherche la femme”, since here you cannot do without one very important item of a woman’s wardrobe. You need to take a nylon stocking (just ask your wife’s permission first to avoid a scandal)

The required amount of semolina should be poured into it. After this, the stocking is tied to a water tap, and the semolina is washed under running cold water. When the grain turns into something similar to tight rubber, the bait is ready for use.

How to store at home

When storing semolina at home, it is necessary to take into account the requirements of GOST.

Conditions

You need to hold semolina:

• at a temperature of 5-25 °C and maximum humidity not higher than 70-75%;
• in a place protected from sunlight with good access to fresh air.

Any shelf in a wall or built-in cabinet meets the above requirements for storage conditions in the kitchen, but it should be located away from the sink.

After purchasing, it is advisable to pour the semolina from the factory packaging into a “home” container. Before getting rid of the factory package, you need to study the recommended shelf life of semolina, product characteristics, and maintenance tips.

It is best to keep semolina in a glass container with a tight-fitting lid. You can also use:

• food-grade plastic containers intended for bulk products;
• ceramic, porcelain, earthenware jars with tight-fitting lids;
• bags sewn from natural canvas.

The latter must be prepared in advance so that bugs do not appear in the semolina:

1. Soak in salted water (100 grams of salt per 1 liter of liquid).
2. Then air dry without pre-rinsing.

Salt will repel parasites and absorb excess moisture. The fabric, allowing air to pass through, will prevent the contents from compacting.

We answer the question: how to store semolina if it is a little damp?

If you purchased wet cereal, then under a tight lid it will quickly suffocate and become moldy. Therefore, before putting it in a jar, the product must be dried until it flows, and then regularly checked for food suitability.

Dietary properties

When creating a menu for weight loss, many exclude semolina due to its calorie content. But ready-made porridge, on the contrary, is a nutritious low-calorie dish if it was not prepared with full-fat milk, sugar and butter. It can and should be included in a healthy diet. If you want to lose weight quickly, then it is not suitable. But to maintain your figure and health in excellent shape, it’s the opposite.

The diet of patients with disorders of the gastrointestinal tract, kidney failure and other ailments almost always includes semolina. Patients who have just undergone surgery are also recommended to eat semolina because of its positive properties and rapid absorption. This therapeutic dietary menu is compiled by the attending physician. You can further clarify with him whether any negative consequences from use will appear.

If there are bugs

Semolina is a favorite place for food moths and other bugs. At the beginning of infection, the parasite larvae are practically invisible. But then adult insects emerge from them. Parasites continue to multiply and finally make semolina unsuitable for use.

Cereals with barn pests can be used as feed for domestic animals, but not as food for people.

To repel bugs and moths, you can place a bay leaf in a jar. Food foil also helps. You need to cover the container that will be used to store semolina with it.

• food-grade plastic containers intended for bulk products;
• ceramic, porcelain, earthenware jars with tight-fitting lids;
• bags sewn from natural canvas.

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How to steam semolina for fishing

The standard method for preparing semolina bait is as follows. You need to pour water into the pan and wait until it boils. Now, carefully, in a thin stream, pour the semolina into boiling water, while stirring it with a spoon. When a homogeneous mass is obtained, remove the pan from the heat without ceasing to stir the contents. You need to make sure that all the grains are soaked and there should be no lumps.

After this, you need to cover the saucepan with a lid and wrap it in a terry towel, woolen blanket or warm scarf. After 20-30 minutes, when the semolina swells, you need to open the pan and let the contents cool. When the porridge reaches such a temperature that it can be held in your hands, you need to knead it thoroughly.

How to store raw semolina

Pour the semolina from the original packaging into a glass container with a lid and keep it in a dark, ventilated and dry place or in the refrigerator.

A tightly closed plastic container or ceramic container is also a suitable solution to the question of how to store semolina. You can put a bay leaf or a piece of foil inside to protect against bugs. But cereals also deteriorate from excess moisture - mold forms, lumps form, and the taste becomes bitter or sour. Periodically, shake the container with cereal and check that it is free-flowing and does not stick together.