Semolina and breadcrumbs: your kitchen tools

The Soubry range includes a full range of basic kitchen products. Our kitchen aids will help you perfect your dishes and enable you to conjure up the most delicious desserts.

You can find these products in our kitchen aids range:

  • Cornflour

  • Potato starch

  • Breadcrumbs

  • Rice semolina

  • Tapioca

More detailed explanations about these products:



Corn flour or corn starch is used in cooking as a thickening agent. Starch has the property of swelling and binding when boiled in water. Allows liquids (sauces, etc.) to bind into a thicker cohesive whole. Corn starch does not contain gluten and is therefore a gluten-free alternative to wheat flour.


Like corn starch, potato starch does not contain gluten. On the other hand, it consists mainly of starch and contains hardly any protein or fat compared to corn starch. The powder has a bright white colour and high binding power, ensuring clear and firm binding. In addition, potato starch naturally has a neutral taste and does not produce much foam, making it ideal for use in patisserie.


Breadcrumbs are a by-product from the production of rusks. They can also be made by rubbing two rusks or dry bread. Breadcrumbs are used to add a crispy coating to food items that are to be deep-fried or baked. To do this, the foodstuff is first passed through beaten egg whites with a little oil and water to help the breadcrumbs stick better. The moist product is then coated with the breadcrumbs. For a thicker layer, the procedure is repeated.


Rice semolina is finely ground rice. Among other things, it is used for semolina pudding and for making gnocchi. Rice flour (crème de riz) is very finely ground broken rice grains. Only the endosperm (the starch stock core of the rice grain) is used for this purpose.

Rice semolina is widely used for binding soups, for making milk desserts, and in infant formula. This is because it is very easily digestible.


Tapioca is an essentially flavourless starchy ingredient made from processed and dried cassava root and used in cooking. It is processed in thin flakes, or more commonly in small hard white granules or ""pearls"", which must be soaked before use.

Tapioca is often used as a binding agent and is gluten-free, making it suitable for people who are allergic to gluten.

Tapioca is also commonly used in soups, as a major ingredient in crackers, etc."