Semonila is the coarse, purified wheat middlings of durum wheat used in making pasta, breakfast cereals, puddings, andcouscous. The term semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains, such as rice and maize.

Boiled semolina turns into a porridge, known in some areas as Cream of Wheat. In South India, semolina is used to make savory foods, like Rava dosa and Upma. It is sometimes also used to coat slices of fish before it is pan-fried in oil, to give it a crispy coating. In much of North Africa, durum semolina is made into the staple couscous. It is also used to make harsha, a kind of griddle cake often eaten for breakfast, commonly with jam or honey. In Austria, Hungary, Bosnia, Bulgaria, Serbia, Romania and Croatia, semolina is cooked with water or milk and sweetened with squares of chocolate to make the breakfast dish

As an alternative to corn meal, semolina can be used to flour the baking surface to prevent sticking. In bread making, a small proportion of durum semolina added to the usual mix of flour is said to produce a tasty crust.

SPECIFICATION

• Gluten: 11.0% Max 
• Wet Gluten: 29% Max 
• Water Absorption Power Min: 65% Max 
• Sedimentation Value: 24ml 
• Proteins: 8.5% Max

PACKING

As buyer's request