Farina (food)

Farina
Type	Cereal
Course	Breakfast
Serving temperature	Warm
Main ingredients	Wheat
	Media: Farina;

Farina is a form of milled wheat popular in the United States.^[1] It is often cooked as a hot breakfast cereal, or porridge. The word farina comes from the Latin word for 'meal' or 'flour'. Farina is milled from hard red spring or hard red winter wheat.^[2]

Farina may also be cooked like polenta and farofa, which are made with ground corn and ground cassava, respectively. Farina with milk and sugar is sometimes used for making creams for layered cakes. Farina can be used as a substitute for bread crumbs in sweet and meat pies (to absorb excess water). It can also be used to prevent dough from sticking to baking surfaces via the baking process, leaving residual farina on the bottom of the final product.

Farina is a carbohydrate-rich food. When enriched with iron, it can be a significant source of dietary iron, especially for vegetarian diets. Popular brands offer up to 50% of the recommended daily value of iron in a single 500-kilojoule (120-kilocalorie) serving. In commercially available farina, the bran and most of the germ are removed. Cream of Wheat, Malt-O-Meal, and Farina Mills are popular brand names of breakfast cereal. To augment its mild taste, popular add-ins to cooked farina include brown or granular sugar, maple syrup, honey, molasses, fruit, nuts, cinnamon, butter, grated chocolate, jams, milk, and salt.

References

^ Code of Federal Regulations: Containing a Codification of Documents of General Applicability and Future Effect as of December 31, 1948, with Ancillaries and Index. Division of the Federal Register, the National Archives. 1975. p. 27.
^ Commission, United States International Trade (1994). Wheat, Wheat Flour, and Semolina. U.S. International Trade Commission. p. 11.

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[1] Code of Federal Regulations: Containing a Codification of Documents of General Applicability and Future Effect as of December 31, 1948, with Ancillaries and Index. Division of the Federal Register, the National Archives. 1975. p. 27.

[2] Commission, United States International Trade (1994). Wheat, Wheat Flour, and Semolina. U.S. International Trade Commission. p. 11.

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[2]

v t e Wheat
Types	Common Marquis Norin 10 Red Fife Winter wheat Durum Einkorn Emmer Khorasan Spelt
Agronomy	Wheat diseases list Wheat mildew Hessian fly
Trade	Australian Wheat Board Canadian Wheat Board Corn exchange Exports International Wheat Council Peak wheat Production statistics Protein premium Wheat pools in Canada
Plant parts and their uses	Stalk Straw Seed Bran Germ Chaff (husk) Endosperm Gluten Sprouts
Basic preparation	None Berries or groats Milling Farina Flour Middlings Semolina Parboiling Bulgur
As an ingredient	Bread Couscous Cracker Flatbread Pasta Wheat beer Wheat germ oil Wheat gluten
Associated human diseases	Anaphylaxis Gluten-related disorders coeliac disease non-celiac gluten sensitivity wheat allergy dermatitis herpetiformis ataxia
Related concepts	Bread riot Plant breeding Refined grains Staple food Wheatpaste Whole grain Shattering Tell Abu Hureyra Tell Aswad
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See also

References