Wheat Semolina Information

Durum semolina flour is typically milled to produce particles between 300 and 500 micrometers in size. The process of milling wheat flourto obtain this particle size removes wheat bran and germ, which are rich in vitamins, minerals, and fiber

Semolina particle size

is usually between 250–350 μm, which is narrow enough to reduce uneven hydration. Smaller particles absorb water faster than larger particles. For example, a durum wheat milled to produce medium (M), medium coarse (MC), and coarse (C) semolinas has an average particle size of 275, 375, and 475 μm respectively

semolina Specification

Starch: 72.8% Protein: 12.7% Water: 12.7% Dietary fiber: 3.9% Lipids: 1.1% Ash: 0.70% Color b*: 30 Falling Number: 275 minimum Moisture: 12.5 % -13.5 % Gluten: 9.0%-11.0% Wet Gluten: 27% 29%