| ID | 781 |
| Uses ID | 1,939 |
| Product Name | Semolina (course flour) |
| Product Description | The hard, transparent seed is especially rich in gluten. The grain is also cooked whole or cracked in a range of dished. |
| Notes | Durum wheat is not suitable for making cakes and leavened bread because of its high gluten content and dough strength. |
| Metadata ID | 9,444 |