What is Durum semolina and how is it classified?

Durum semolina is a meal product obtained from durum wheat, classified under cereal groats and meal of wheat.

What are the typical quality characteristics buyers should check?

Buyers should verify a fine, uniform granulation, a pale yellow colour and a low moisture content to ensure good baking performance.

How should Durum semolina be stored to maintain its quality?

It should be kept in a dry, cool environment, protected from moisture and strong odours, and sealed in airtight containers.

Durum Wheat Semolina

Durum semolina is a milled wheat product derived from durum grain. It is a dried, intermediate ingredient used in food preparation.

Prices, specifications and international trade for durum wheat semolina under HS 110311.

Durum Wheat Semolina Price

$791USD/t

Published reference · Jul 1, 2026

Durum wheat semolina is quoted in USD/t at ITA. Historical customs values may differ from the headline reference.

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Durum Wheat Semolina Historical Unit Values

Durum Wheat Semolina Suppliers

Find durum wheat semolina suppliers and exporters for your specification, buying volume and preferred origin. Explore supplier locations, compare sourcing requirements and request a shortlist.

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Durum Wheat Semolina Exports and Imports

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Italy led reported durum wheat semolina exports in 2025, at $105M.

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Durum Wheat Semolina Specifications and Quality

Durum wheat semolina grading factors include Moisture content, Protein content, and Granulation or particle size.

Grading Factors

Quality assessment for durum wheat semolina considers Moisture content, Protein content, and Granulation or particle size.

Moisture content
Moisture is assessed because it affects shelf stability and milling yield. Too high moisture can lead to mold growth, while too low can cause excessive breakage during handling.
Protein content
Protein is measured because it determines the strength of the gluten network, which is essential for pasta firmness and cooking quality. Higher protein is often preferred for premium pasta.
Granulation or particle size
Particle size distribution is checked because it affects water absorption and mixing behavior. Uniform granulation ensures consistent dough formation and extrusion.
Color
Bright yellow color is evaluated because it is associated with high carotenoid pigments, which give pasta its appealing golden hue. Dull or gray tones may indicate poor quality or old grain.
Ash content
Ash indicates the amount of mineral-rich bran left in the semolina. Lower ash is preferred for refined products, as high ash can darken pasta and affect texture.

Common Defects

Recorded defects for durum wheat semolina include High moisture, Bran contamination, and Insect damage.

High moisture
Excess moisture can lead to microbial growth, caking, and reduced shelf life. It may also cause processing issues such as sticky dough.
Bran contamination
Dark specks from bran or other kernel parts can appear in the semolina, affecting color and giving a speckled appearance to pasta.
Insect damage
Insect fragments or damaged kernels can contaminate the semolina, reducing food safety and quality. This may result from poor storage or infestation.

Durum Wheat Semolina Facts and HS Code

Durum wheat semolina belongs to flours, starches and milled products within produce, nuts, spices and food ingredients. Its customs classification covers HS 110311.

Durum Wheat Semolina HS Code

Also known as	semola, semolina flour
Product type	Intermediate
Form	Milled
Position in the chain	Processed
Category	Flours, starches and milled products — Produce, nuts, spices and food ingredients
HS codes	110311
HS6 description	Cereal groats and meal; of wheat
Quoted in	USD/t
Reference location	ITA

Production & Handling

Durum wheat semolina storage guidance: Store semolina in a cool, dry, and well-ventilated environment, protected from moisture and pests. Control humidity to prevent caking and mold growth, and avoid temperature fluctuations that can cause condensation.

Production and Storage

Perishability	Low
Temperature regime	Ambient
Storage conditions	Store semolina in a cool, dry, and well-ventilated environment, protected from moisture and pests. Control humidity to prevent caking and mold growth, and avoid temperature fluctuations that can cause condensation.
Production methods	Farmed
Processing steps	Harvest durum wheat at optimal maturity Clean and temper the grain to a specific moisture content Mill the wheat using roller mills to separate endosperm from bran and germ Sift and purify the milled product to achieve the desired granulation Blend batches to ensure consistency in quality and performance Pack the semolina for distribution

Packaging

Typical durum wheat semolina packaging includes Paper or poly-woven bags, Bulk bags (e.g., FIBC), and Bulk tanker.

Paper or poly-woven bags
Common for retail and food service packs, these bags protect against moisture and contamination while allowing easy handling.
Bulk bags (e.g., FIBC)
Flexible intermediate bulk containers are used for larger quantities, offering efficient handling and storage for industrial users.
Bulk tanker
Pneumatic tankers deliver semolina directly to large-scale pasta plants, reducing handling and ensuring a consistent supply.

Uses & Risks

Durum wheat semolina is used in Pasta production, Couscous manufacturing, and Bakery products.

End Uses

Pasta production
Semolina is mixed with water to form a dough, which is extruded or shaped, then dried. Its high protein and gluten strength give pasta its firm texture and ability to hold shape during cooking.
Couscous manufacturing
Semolina is moistened, rolled, and steamed to form couscous granules. The coarse granulation and color of semolina are ideal for creating the characteristic small, round particles.
Bakery products
Semolina is used in breads, cakes, and pastries to add a yellow crumb and a slightly gritty texture. It can also be used as a dusting flour to prevent sticking.
Breakfast cereals
Semolina is cooked and processed into hot cereals like cream of wheat, valued for its smooth texture and ability to absorb flavors.

Uses and Related Commodities

Downstream industries	Pasta manufacturing, Couscous production, Bakery and pastry, Breakfast cereal production

Sourcing risks

Risk	Category	Severity	Mitigation
Moisture‑induced quality loss ClimateMedium Exposure of durum wheat to rain or high humidity before or during harvest can trigger germination, activating alpha‑amylase and sharply reducing falling number, which degrades semolina quality.	Climate	Medium	Harvest at optimal grain moisture (≈14 %), protect crops from rain, and store grains in dry conditions with controlled humidity.
Gluten‑related health risk Food safetyLow Durum semolina contains gluten; consumption can cause adverse reactions in individuals with celiac disease or gluten intolerance.	Food safety	Low	Label products clearly for gluten content and advise consumers with gluten sensitivities to avoid semolina‑based foods.

Durum Wheat Semolina Questions

What is Durum semolina and how is it classified?: Durum semolina is a meal product obtained from durum wheat, classified under cereal groats and meal of wheat.
What are the typical quality characteristics buyers should check?: Buyers should verify a fine, uniform granulation, a pale yellow colour and a low moisture content to ensure good baking performance.
How should Durum semolina be stored to maintain its quality?: It should be kept in a dry, cool environment, protected from moisture and strong odours, and sealed in airtight containers.