Wheat Semolina

Semolina is made from the endosperm (the core or heart) of wheat, coarsely ground. It is then sifted. The coarser material becomes semolina, the finer stuff becomes flour. The wheat flour is the texture of other flours, whereas the semolina is closer in texture to granulated white sugar or coarse cornmeal.
Semolina is used to make pasta, couscous and speciality breads. Wheat flour is preferred for noodles.
Specification
protein : 11% min.
Moisture : 14% max.
Total ash: 1.00 max.
Gluten ( on dry basis): 8.50 min.
Sand and silica:0.12% max.
Particle size (150 – 425 micron):90% min.
Price : USD 100 - 200 -per- Ton