Wheat semolina

Wheat semolina is a coarse flour made from durum wheat, a hard variety of wheat. It is produced by grinding the wheat grain into small granules, with the bran and germ typically removed. Semolina is a staple ingredient in many cuisines, particularly in Mediterranean and Middle Eastern cooking.

Semolina is primarily used as a base for pasta, couscous, and gnocchi due to its firm texture and ability to hold its shape when cooked. It can also be used in puddings, cakes, and bread to add texture and structure. Manufacturers use it for its characteristic granular texture and its role in creating satisfying mouthfeel in products like pasta and desserts.

Wheat semolina is a source of carbohydrates and some protein and fibre. It is not an additive and does not have an E-number. As a common foodstuff, it is consumed as part of a balanced diet. The UK's Eatwell Guide recommends that starchy carbohydrates form the basis of most meals. Wheat contains gluten, which is a concern for individuals with coeliac disease or non-coeliac gluten sensitivity.