Semolina is the coarse, granular endosperm fraction separated during the milling of durum wheat or other cereals, and is the primary raw material for pasta, couscous and certain bakery products, with granulation, protein and colour specified per end use.
In trade practice
Pasta manufacturers specify semolina by granulation range, protein content, gluten strength and colour index, as these determine dough behaviour and the yellow colour of finished pasta. Buyers should request a certificate of analysis for each lot covering moisture, ash, protein and colour; elevated ash indicates bran contamination. Durum semolina is distinguished from common wheat semolina by its higher protein and pigment content, and substitution is a known fraud risk requiring species verification. EU rules on pasta labelling restrict the use of the term semolina in certain product categories.
In a specification
Semolina specifications state granulation by sieve size, minimum protein content on a dry matter basis, maximum ash content, maximum moisture and colour parameters, with the cereal species named explicitly.