Semolina Pudding

A classic in Nordic kitchens, semolina pudding is all about smooth texture and gentle consistency.

With the Genier Mixing Kettle, that result is easy to achieve even in large batches. Fast, controlled mixing and precise, even heating prevent clumping and ensure a velvety finish every time. Ideal for breakfast buffets and dessert service.

Process Time: 30 min

A classic in Nordic kitchens, semolina pudding is all about smooth texture and gentle consistency.

With the Genier Mixing Kettle, that result is easy to achieve even in large batches. Fast, controlled mixing and precise, even heating prevent clumping and ensure a velvety finish every time. Ideal for breakfast buffets and dessert service.

Process Time: 30 min

Cooking program

Add cold milk and semolina to the kettle and mix until the semolina and milk is fully mixed

-

-

-

100-120

Heat up and let it simmer and stir until the mixture thickens

96°C

00:20

-

60

Add salt and mix

-

-

-

40

Ingredients for 100 kg

Milk91 l
Semolina9,1 kg
Salt0,36 kg

Instructions

Add cold milk and semolina to the kettle
Start mixing with Auto-Reverse, speed 100-120
After a few minutes, when semolina is fully mixed into the milk, set heat to 96°C
Reduce speed to 50-80 and let simmer for about 20 minutes
Add salt at the end and mix

Chef's note: Semolina can clump if not mixed thoroughly before heating. Adjust salt and sweetness based on serving use – it works as a breakfast or dessert base.

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