Durum wheat semolina

Food, Plant source foods, Flours, Semolina

Consumption area(s) (countries that consumed more than 45 kg per person per year of wheat flour and its derivatives in 2022): Afghanistan 🇦🇫, Albania 🇦🇱, Algeria 🇩🇿, Andorra 🇦🇩, Antigua and Barbuda 🇦🇬, Argentina 🇦🇷, Armenia 🇦🇲, Australia 🇦🇺, Austria 🇦🇹, Bahamas 🇧🇸, Bahrain 🇧🇭, Barbados 🇧🇧, Belarus 🇧🇾, Belgium 🇧🇪, Belize 🇧🇿, Bolivia 🇧🇴, Bosnia and Herzegovina 🇧🇦, Botswana 🇧🇼, Brazil 🇧🇷, Bulgaria 🇧🇬, Canada 🇨🇦, Cape Verde 🇨🇻, Chile 🇨🇱, China 🇨🇳, Croatia 🇭🇷, Cuba 🇨🇺, Cyprus 🇨🇾, Czech Republic 🇨🇿, Denmark 🇩🇰, Djibouti 🇩🇯, Ecuador 🇪🇨, Egypt 🇪🇬, Equatorial Guinea 🇬🇶, Estonia 🇪🇪, Fiji 🇫🇯, Finland 🇫🇮, France 🇫🇷, Gabon 🇬🇦, Georgia 🇬🇪, Germany 🇩🇪, Greece 🇬🇷, Guyana 🇬🇾, Hungary 🇭🇺, Iceland 🇮🇸, India 🇮🇳, Iran 🇮🇷, Iraq 🇮🇶, Ireland 🇮🇪, Israel 🇮🇱, Italy 🇮🇹, Jamaica 🇯🇲, Japan 🇯🇵, Jordan 🇯🇴, Kazakhstan 🇰🇿, Kuwait 🇰🇼, Kyrgyzstan 🇰🇬, Latvia 🇱🇻, Lebanon 🇱🇧, Libya 🇱🇾, Liechtenstein 🇱🇮, Lithuania 🇱🇹, Luxembourg 🇱🇺, Maldives 🇲🇻, Malta 🇲🇹, Marshall Islands 🇲🇭, Mauritania 🇲🇷, Mauritius 🇲🇺, Moldova 🇲🇩, Monaco 🇲🇨, Mongolia 🇲🇳, Montenegro 🇲🇪, Morocco 🇲🇦, Namibia 🇳🇦, Nauru 🇳🇷, Nepal 🇳🇵, Netherlands 🇳🇱, New Zealand 🇳🇿, North Korea 🇰🇵, North Macedonia 🇲🇰, Norway 🇳🇴, Pakistan 🇵🇰, Panama 🇵🇦, Paraguay 🇵🇾, Peru 🇵🇪, Poland 🇵🇱, Portugal 🇵🇹, Qatar 🇶🇦, Republic of the Congo 🇨🇬, Romania 🇷🇴, Russia 🇷🇺, Saint Kitts and Nevis 🇰🇳, Saint Lucia 🇱🇨, Saint Vincent and the Grenadines 🇻🇨, Samoa 🇼🇸, San Marino 🇸🇲, São Tomé and Príncipe 🇸🇹, Saudi Arabia 🇸🇦, Serbia 🇷🇸, Seychelles 🇸🇨, Slovakia 🇸🇰, Slovenia 🇸🇮, South Africa 🇿🇦, South Korea 🇰🇷, Spain 🇪🇸, Sri Lanka 🇱🇰, Sudan 🇸🇩, Suriname 🇸🇷, Sweden 🇸🇪, Switzerland 🇨🇭, Syria 🇸🇾, Tajikistan 🇹🇯, Tonga 🇹🇴, Trinidad and Tobago 🇹🇹, Tunisia 🇹🇳, Turkey 🇹🇷, Turkmenistan 🇹🇲, Tuvalu 🇹🇻, Ukraine 🇺🇦, United Arab Emirates 🇦🇪, United Kingdom 🇬🇧, United States of America 🇺🇸, Uruguay 🇺🇾, Uzbekistan 🇺🇿, Vanuatu 🇻🇺, Yemen 🇾🇪, Vatican City 🇻🇦

Introduction

Durum wheat semolina is a semolina that has a characteristic pale yellow color. It can be milled to a coarse or fine texture, both of which are used in a variety of sweet and savory dishes, including many types of pasta.

Beyond pasta, durum wheat semolina is suitable for preparing other dishes such as semolina soup, semolina gnocchi, puddings, and fritters, offering versatility in both traditional and modern recipes.

Durum wheat semolina production methods

Modern wheat milling relies on a system of steel rollers with fine grooves. These rollers are set so that the gap between them is only slightly smaller than the size of a wheat kernel. When the grain passes through, the pressure causes the bran and germ to detach, while the starchy endosperm is fractured into coarse granules.

After this stage, sifting is used to separate the endosperm fragments, known as semolina, from the outer bran layers. The semolina obtained is then further milled until it becomes a fine flour. This rolling method makes it easier to isolate the endosperm from the rest of the grain and allows for precise grading of the flour.

Because the inner endosperm tends to break into smaller particles than the outer layers, the process naturally yields different flour grades, each varying in texture and fineness. A whole semolina can also be obtained by reintegrating the bran and germ into the milled product, preserving more of the grain’s natural nutrients and fiber.

Classification of durum wheat semolina

The classification of durum wheat semolina differs widely between countries, and there is no universally accepted system. In some nations, semolina is classified according to particle size or granulation, while in many other countries, no classification at all is applied.

In contrast, some countries also consider protein content and ash content as important quality indicators. These two parameters are not parallel systems, but rather complementary measures that together provide essential information about the semolina’s properties. (For more details, see the page on soft wheat flour.)

Certain nations, such as Italy, San Marino, and Vatican City, adopt a dual classification system that takes into account both granulation and the chemical composition—namely, the protein and ash levels—to ensure precise quality control.

When semolina is ground very finely, it is called durum wheat flour and is included in the flour category rather than the semolina category.

Below, some national classification systems will be analyzed.

Italy 🇮🇹/San Marino 🇸🇲/Vatican City 🇻🇦

Classification based on protein and ash content

Name	Protein content (%)	Ash min(%)	Ash max (%)
Semola	10.50	–	0.90
Semolato	11.50	0.90	1.35
Semola interale di grano duro	11.50	1.40	1.80

Classification based on granulation

Name	Granulation (micron)
Semola (non rimacinata)	400-800
Semolino	300 ca.
Semola rimacinata	150-250

Nutritional facts table

Please note that nutritional values may vary slightly depending on the individual semola.

Nutrients	Per 100 g
Calories (kcal)	339
Total fat (g)	2.5
———Saturated fat (g)	0.5
Cholesterol (mg)	0
Sodium (mg)	2
Total carbohydrates (g)	71.3
———Dietary fiber (g)	3.9
———Total sugar (g)	0
Protein (g)	13.7