Semolina is a flour derived from hard wheat, used for the industrial production of pasta. It is added to the mixture, reducing the sticky texture of the dough and, most importantly, improving the structure of the grains, smoothing the surface and hardening the grains inside. It acts as a weight additive in the mixture. It can be used in any type of mixing. The protein content is about 12% and the carbohydrate content about 70%. Dosage: up to 30%.