Semi-coarse flour

Semi-coarse flour is a type of wheat flour with a medium grind, sitting between fine plain flour and coarse flour. It has a higher gluten content than plain flour and a coarser grain structure. This makes it ideal for preparing Czech dumplings, strudel dough, cheesecake bases, or certain types of sweet buns. Dough made from semi-coarse flour is firmer and easier to shape, and the resulting dishes typically have a slightly grainy texture. It is popular in traditional Czech and Central European cuisine. Store in a dry place in a sealed container, where it will keep for several months without losing quality.