According to the Turkish Food Codex, durum wheat semolina is a product obtained through a special process from Triticum durum wheat. Semolina is classified into different types: fine, coarse, medium, used in pasta production, and whole wheat semolina.

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Semolina has a characteristic taste and aroma and does not contain any live or dead insects or foreign materials. The semolina used in pasta production is separated using specific sieves; the amount passing through the sieve should not exceed 10%, and the amount retained on the sieve should not exceed 1%. For fine semolina, the total amount passing through and retained on the sieve should not exceed 20%. Similar limitations apply to medium and coarse semolina.

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The moisture content of semolina should not exceed 14.5%. The protein content must be at least 10.5% on a dry matter basis, while the ash content for semolina types other than whole wheat semolina should be a maximum of 1% on a dry matter basis. Whole wheat semolina may have a more flexible standard regarding ash content, not exceeding 2% on a dry matter basis. Additionally, the acidity level of semolina should not exceed 0.05%.

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During the production phase, the mixing ratio of bread wheat due to primary production, harvesting, and production conditions should not exceed 3%. Semolina must be produced in accordance with the specified standards and quality criteria.

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You can find information about our semolina exporter companies here.