Semolina
Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, breakfast cereals, puddings, and couscous. The term semolina is also used to designate coarse middlings from other varieties of wheat.
Characteristics
Appearance: Yellowish Powder
Taste / Odor: Smell fresh and typical Flour Smell.
| Protein (N x 5.7) | 11% Min. |
| Moisture | 14.00% Max. |
| Ash (On Dry basis) | 1.00% Max. |
| Wet Gluten (On Dry basis) | 9% Min. |
| Sand / Silica | 0.12% Max. |
| Carbohydrates | 70% Min. |
| Fat | 1% Max. |
| Particle Size | 80% pass through 220µm to 500 µm |
| Water Absorption | 60.00% Min. |
Microbiological
| Coliform Bacterial | Max. 1000/g |
| E- Coli | Max. 100 cfu / g |
| Yeast & Mould | Max. 10000 cfu /g |
| Salmonella | Absence in 25 gm |
• Shelf Life : Minimum 3 months from the date of manufacturing.
• Storage : Cool & dry condition in original packing. Avoid moisture, heat & light.
• Packing : 25kgs, 50kgs 100kgs PP Bag.
