Corn semolina is made from coarsely ground dried corn (Zea mays), and like corn flour, it is naturally gluten-free. However, corn semolina has a coarser texture compared to corn flour, which makes it ideal for use in dishes that require more texture, such as pastas, polenta, and puddings.
Usage areas
- Gluten-Free pasta: Corn semolina is widely used in gluten-free pasta production, such as gluten-free spaghetti, macaroni, and other noodle types. It helps create a firm, chewy texture that is characteristic of traditional semolina pasta.
Specification
- Purity: 100%
- Maximum moisture: <13,5%