{"id":70,"count":2,"description":"<p><strong>Semolina<\/strong> is a coarse, golden flour milled from the endosperm of durum wheat \u2014 one of the hardest wheat varieties. It is a key <a href=\"https:\/\/tehnologam.com\/en\/key-words\/raw-materials\/\">raw material<\/a> in food production, prized for its high <a href=\"https:\/\/tehnologam.com\/en\/key-words\/gluten\/\">gluten<\/a> strength, yellow color, and granular texture. Semolina is the primary ingredient in <a href=\"https:\/\/tehnologam.com\/en\/key-words\/pasta\/\">pasta<\/a> manufacturing and plays an important role in bakery, confectionery, and traditional desserts worldwide.<\/p>\r\n<p>In Middle Eastern and Mediterranean cuisines, semolina is the base for <a href=\"https:\/\/tehnologam.com\/en\/key-words\/semolina-cake\/\">semolina cakes<\/a> like <a href=\"https:\/\/tehnologam.com\/en\/key-words\/basbousa\/\">basbousa<\/a> and revani, couscous, and <a href=\"https:\/\/tehnologam.com\/en\/key-words\/maamoul\/\">ma\u2019amoul<\/a> cookies. In Indian cooking, it is used for upma, rava dosa, and halwa. The particle size of semolina ranges from fine to coarse, and choosing the right grade is essential for achieving the desired texture in each product. Semolina absorbs water slowly, which gives doughs made from it a firm, elastic structure ideal for shaping and extrusion.<\/p>\r\n<p>Learn more about <strong>semolina<\/strong> \u2014 including grades, applications, and its role in pasta, bakery, and dessert production \u2014 in the articles below.<\/p>","link":"https:\/\/tehnologam.com\/en\/key-words\/semolina\/","name":"Semolina","slug":"semolina","taxonomy":"post_tag","meta":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Semolina - Durum Wheat Flour for Pasta, Bakery &amp; Desserts<\/title>\n<meta name=\"description\" content=\"Semolina is a coarse durum wheat flour used in pasta, bakery, and desserts like basbousa. 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