semolinabased

Semolinabased is a descriptor used in culinary and food industry writing to indicate that semolina is the primary ingredient in a product, recipe, or formulation. While not a formal classification, it appears in branding and descriptive labeling to emphasize semolina as the defining component.

Semolina is a coarse flour milled from durum wheat. It yields firm, elastic doughs and foods that hold shape well. Semolina contains gluten, so semolinabased products are not suitable for gluten-free diets.

Common semolina-based foods include pasta made from durum semolina, couscous, and a range of baked goods and desserts such as semolina bread, semolina cake, and basbousa. In some cuisines, semolina is used for porridges and gnocchi alla romana.

Nutritionally, semolina provides carbohydrates and protein, along with iron and B vitamins. The exact profile depends on milling and processing. The characteristic yellow color and grainy texture distinguish semolina-based products from those using finer wheat flours.

Production involves milling durum wheat to produce semolina, followed by drying and processing into doughs, pastas, or mixes. The term semolinabased appears mainly in product descriptions and culinary articles to highlight semolina's central role.