Semolina
Semolina, derived from durum wheat, is a coarse flour with a golden hue and versatile culinary applications. Rich in nutrients like protein and fiber, semolina is a staple in many cuisines globally. Its gritty texture makes it ideal for pasta, couscous, and various desserts. Beyond its culinary uses, semolina's nutritional profile contributes to a balanced diet, offering energy and essential minerals for overall well-being.
Semolina is a coarse, gritty flour made from durum wheat. It is produced by milling the endosperm of durum wheat — the hard part of the grain that remains once the bran and germ have been removed — and is most commonly associated with pasta making, though it also appears in some breads, cereals and other foods.
Its characteristic yellow colour comes from the high levels of carotenoids in durum wheat. Nutritionally, semolina is a good source of protein, fibre and several important nutrients, including iron and B vitamins. As an ingredient it is versatile, used across a wide variety of applications and in many cuisines worldwide, including Italian, Mediterranean and Middle Eastern.
Commercially, semolina is produced through the milling of durum wheat. The market is highly competitive, with many manufacturers and suppliers vying for market share. Major key players include Barilla Group, Durum, Cargill, Bob's Red Mill and Semolina Artisanal Wheat, alongside other significant participants such as Ardent Mills, The Morning Star Company and Star of the West Milling.