Semolina: export from Canada to Southeast Asia

Semolina is milled durum, specified on granulation, protein, ash and colour. Granulation is the parameter that decides hydration behaviour in a pasta press, and a semolina that is correct on composition but wrong on particle size will not extrude properly.

Colour is the commercial attribute the consumer sees. It follows from the vitreous kernel content of the durum it was milled from, which is why the durum crop year propagates directly into finished pasta appearance.

Buyers with their own durum mills are purchasing durum; buyers supplying a pasta plant directly are usually purchasing semolina. The two should not be quoted interchangeably, and the freight economics differ.

Speck count (visible dark specks from bran) is worth specifying explicitly for premium pasta, since it is a visual defect that grade alone does not capture.

Semolina classifies separately from durum wheat, so a mill switching from importing grain to importing semolina should re-check the position, not assume continuity. Send us both forms and the destination and we will confirm each with its source.