Fine Semolina

Fine semolina is a type of flour made from durum wheat that has a fine, sandy texture and is pale yellow in color. Fine semolina is a flour made from the middle of durum wheat grains. It's softer and silkier than other types of semolina, and has larger chunks of wheat removed. Fine semolina has a higher gluten content than regular all-purpose flour, which helps pasta keep its shape while cooking Extraction rate: Around 68% Classical semolina is made up of starch granules that are 0.3–1 mm in size, held together by protein structures. Fine semolina, also known as "haze", has a grain size of 0.15–0.3 mm. Semolina particle size should be as narrow as possible (generally 250–350 μm) to minimize uneven hydration. Smaller particles have a faster water absorption rate than larger particles Semolina flour is typically made up of 72.8% starch, 12.7% protein, 12.7% water, 3.9% dietary fiber, and 1.1% lipids. It also contains vitamins E and B, as well as calcium, potassium, phosphorus, iron, and sodium. Semolina flour can come in different grades, such as coarse, fine, and superfine. For high-quality semolina, the extraction rate is usually around 68%, with an ash content of around 0.65% or less. Some specifications for semolina include: Ardent Mills: 11.5–15% protein, 0.70–0.79 ash, and 15% maximum moisture Shepherd's Grain: 12.2% protein, 0.75% ash, and 14.5% maximum moisture Semolina flour has a slightly nutty, sweet taste and a coarse texture similar to cornmeal. It's made from the germs of organic wheat grains, and is produced by removing bran and grain endosperms while processing wheat into flour. Semolina flour is made from coarse granulation of durum wheat that has been milled.The process includes several steps, including: grain cleaning, tempering, milling, sifting, purification, and packaging. Semolina specifications vary by production region and the flour's end use. High-quality semolina typically has an extraction rate of around 68%, with an ash content of about 0.65% or lower. During the milling process, rollers flake off the bran and germ, and the starch (or endosperm) is cracked into coarse pieces. The endosperm particles are then separated from the bran through sifting, and the semolina is ground into flour. The inner part of the endosperm tends to break down into smaller pieces than the outer part, which allows for the production of different grades of flour. Semolina's deep yellow color comes from high concentrations of carotenoids, the same compounds responsible for the brilliant colors of carrots, mangos, and apricots. Semolina is often used to make dried Italian pasta and Moroccan couscous. Some say that semolina tastes great, but it may be too coarse for plain pasta.

Semolina flour particles size

are typically between 0.25 and 0.75 millimeters in diameter. Semolina is made from hard wheat, and the grains are yellow, shiny, and edgy, measuring 125–140 micrometers. Semolina has a coarse texture similar to cornmeal, and a slightly sweet and nutty taste

Wheat Fine Flour specifications

Ash content: ∼0.65% or lower Particle size: As narrow as possible (generally 250–350 μm) to minimize uneven hydration Water absorption rate: Smaller particles absorb water faster than larger particles