White semolina is a finely ground flour derived from durum wheat, known for its slightly coarse texture and pale yellow color. It is commonly used in various culinary applications, including:
Pasta and Couscous: Due to its high gluten content, white semolina provides strength and elasticity to dough, making it ideal for creating firm and chewy pasta and couscous.
Baked Goods: It can be used in baking, particularly for semolina cakes and other sweet treats.
Savory Dishes: Often used in traditional Mediterranean and Middle Eastern recipes.
 
Key Features:
Origin: Typically made from durum wheat.
Texture: Slightly coarse.
Color: Pale yellow.
Gluten Content: High, which contributes to dough strength and elasticity.
Usage: Suitable for pasta, couscous, baked goods, and various savory dishes.
 
Storage Instructions:
Store in a cool, dry, and dark place to maintain freshness.