Semolina

In the United States, any product labeled semolina must, by law, be made from durum wheat; it may also contain a maximum of 3 percent other flour. Durum wheat is a hard wheat flour; the wheat grains are quite solid and resistant to breaking, and the flour has a higher protein content than any other wheat variety. To make semolina the wheat is chipped or sliced, it is not ground, making the finished product similar in texture to cornmeal. Semolina is available for purchase in different textures from very coarse to almost as fine as regular wheat flour. The finer varieties are not as prevalent and are sometimes labeled semolina flour. The word semolina is also used to refer to other grains—rice, corn, or buckwheat—that are processed in the same way, however it is illegal in the United Stated to label these as semolina.