Remilled Durum Wheat Semolina

Remilled durum wheat semolina is a coarse flour made from durum wheat, a hard variety of wheat. It is produced by milling durum wheat and then re-milling it to achieve a finer texture. This process results in a pale yellow flour with a slightly granular feel.

Manufacturers use remilled durum wheat semolina primarily as a structural ingredient in baked goods, especially pasta and bread products. Its high protein content contributes to a firm texture and good elasticity, making it ideal for products that need to hold their shape during cooking or baking. It is commonly found in crackers, biscotti, and some types of artisanal bread.

Remilled durum wheat semolina is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a source of carbohydrates, protein, and some B vitamins. While it contains gluten, which is problematic for individuals with celiac disease or gluten sensitivity, it is not associated with significant health controversies for the general population. Regulatory bodies like EFSA have evaluated wheat and its derivatives, and JECFA has also assessed wheat-related compounds.