Coarse grain semolina is a gritty, coarsely milled endosperm of durum wheat, high in gluten and protein content, has slightly earthy flavor.
The dough made from coarse semolina is very firm and retains its shape when cooked.
The coarse semolina is used in making pasta, couscous, pizza crust. Also used in Indian dish like Dhokla, Idli, Upma. Used in baking breads, cookies, biscuits, crumbly pastries, pancakes, semolina cake (basbousa), semolina dumpling and British milk pudding.
