Semolina Durum Wheat

Semolina is a coarse flour made from durum wheat, a hard variety of wheat. It is produced by milling the wheat kernel into coarse granules, retaining the bran and germ. Durum wheat is known for its high protein content and gluten strength.

Semolina is primarily used in making pasta, couscous, and some types of bread and breakfast cereals. Its granular texture and ability to hold its shape when cooked make it ideal for pasta production. It provides structure and a slightly chewy texture to baked goods and pasta.

Semolina is a grain product and a source of carbohydrates, protein, and fiber. It is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated semolina, but no specific numeric limits or ADI were set. Like other wheat products, it is a source of gluten.