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Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, breakfast cereals, puddings, and couscous. The term semolina is also used to designate coarse middlings from other varieties of wheat.

Appearance: Yellowish Powder

Taste / Odor: Smell fresh and typical Flour Smell.

Protein (N x 5.7)   11% Min.
Moisture 14.00% Max.
Ash (On Dry basis) 1.00% Max.
Wet Gluten (On Dry basis) 9% Min.
Sand / Silica 0.12% Max.
Carbohydrates 70% Min.
Fat 1% Max.
Particle Size 80% pass through 220µm to 500 µm
Water Absorption 60.00% Min.

Coliform Bacterial Max. 1000/g
E- Coli Max. 100 cfu / g
Yeast & Mould Max. 10000 cfu /g
Salmonella Absence in 25 gm

Shelf Life : Minimum 3 months from the date of manufacturing.

Storage : Cool & dry condition in original packing. Avoid moisture, heat & light.

Packing : 25kgs, 50kgs 100kgs PP Bag.

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