Unenriched Semolina Flour

Semolina is a coarse flour made from durum wheat, a hard variety of wheat. It is the main ingredient in traditional pasta and is also used in some breads and baked goods. The milling process separates the endosperm of the wheat kernel, which is then ground into granules of varying sizes.

Semolina flour is primarily used as the base for pasta due to its high gluten content, which gives pasta its firm texture and allows it to hold its shape during cooking. It is also used in couscous, gnocchi, and some desserts like pudding and cakes. Its granular texture can add a pleasant bite to baked goods.

Semolina flour is a source of carbohydrates and some protein. It is not typically subject to specific FDA regulations as a food additive because it is a basic food ingredient. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated semolina as part of broader food categories, but does not set specific ADIs for it. Like all wheat products, it contains gluten.