semolina
Enable an AI agent to recognise semolina, assess a particular lot's condition and suitability, and decide how it may be stored, processed or used.
Research draft, second pass
A second pass drafted this model: the structure a model of this thing needs, and what is known about it in the world. The line under this one says how the second half was obtained - researched against sources, or recalled without web access, in which case nothing here was read anywhere and every claim is a lead to verify. Unreviewed either way.
Researched by: Codex + Grok
Purpose and description
Enable an AI agent to recognise semolina, assess a particular lot's condition and suitability, and decide how it may be stored, processed or used.
Semolina is the purified granular endosperm (middlings) produced by grinding and bolting durum wheat (Triticum turgidum subsp. durum), sized coarser than flour and used as the characteristic raw material of dried pasta, couscous, and related products; in some markets the same word is extended to similarly coarse meals of other wheats or cereals.
It can be Compare a lot's identity and particle grade with a requested semolina specification.; Select or trial a lot for a defined pasta, baking or cooked-cereal process.; Sieve or blend semolina to meet a particle profile while retaining constituent-lot traceability.; Adjust hydration and mixing conditions using measured trial behaviour.; Assign storage, inspection or retesting actions from lot condition and exposure history.; Hold, release or reject a lot against documented use-specific criteria..
Distinguishing features
Check grain-origin and milling evidence alongside the name: record whether a claim of durum-wheat semolina is supported rather than inferring durum origin from 'semolina' alone.
Compare measured particle-size distribution with the applicable product specification to distinguish semolina from finer flour; colour or apparent coarseness alone does not establish identity.
Check whether particles are milling fragments or formed granules to distinguish semolina from couscous and other agglomerated products.
Check whether the material is separated endosperm or includes deliberate bran and germ fractions when distinguishing conventional semolina from whole-grain meals.
Check ingredient and treatment records to distinguish plain semolina from prepared mixes, precooked products and cereal materials sold under similar regional names.
Scope
+ Semolina identity and the evidence supporting its grain and milling designation
+ Particle-size distribution, fines and visible material uniformity
+ Composition and processing behaviour relevant to an intended use
+ Lot condition, storage exposure and disposition
+ Declared treatments, additions and constraints on use
- Cultivation and condition of the source cereal crop
- Design and operation of milling machinery
- Recipes and production control for pasta, couscous, bread or puddings
- Identity and quality of finished foods containing semolina
- Packaging manufacture and warehouse infrastructure
- Individual dietary requirements and clinical allergy assessment
Characteristics
- Declared grain identity
- Declared cereal species or commercial grain class; mixture; unknown The name alone may not establish grain origin, which affects identity, composition and suitability.
- Applicable semolina designation
- Link to a market definition, product specification or supplier designation, with jurisdiction and version Identity and grade must be judged against an explicit reference rather than an assumed universal definition.
- Particle-size distribution
- Mass percentage retained or passing specified sieve apertures in µm, with method Distinguishes particle grades and supports judgments about hydration, texture and consistency.
- Moisture content
- % by mass, with method and sampling date Supports storage assessment and comparison of composition results on a consistent basis.
- Protein content
- % by mass, with moisture basis, analytical method and conversion factor Helps compare lots for an intended process without treating protein quantity as proof of functional performance.
- Ash content
- % by mass, with moisture basis and method Provides evidence relevant to milling grade and mineral-bearing fractions when interpreted against a specification.
- Colour and speck profile
- Instrumental colour coordinates and speck count per defined sample area or mass, with method Supports appearance requirements and investigation of lot differences without independently proving grain identity.
- Treatment and additions
- Declared enrichment, fortification, heat treatment, other additions or treatments; none declared; unknown Changes how the material should be identified, compared and used.
- Hydration response
- Water added per unit dry material and time to a defined endpoint, with temperature and mixing conditions Helps determine whether the lot behaves suitably in a specified preparation or process.
- Observed lot condition
- Recorded observations of flow, clumping, odour, infestation and foreign material; inspection coverage; unknown Makes condition judgments traceable while preserving the distinction between observations and safety clearance.
Also called
Where this came from
wikidata · CC0 1.0
Also registered as vr.tr.semolina
Drafted structure
Bundle to layer to finding to question, as the second pass will find it: 6 bundles · 11 layers · 18 findings · 28 questions.
Semolina identity Establishes what the semolina designation means for this material and what supports it.
An agent must resolve grain origin and product boundaries before applying quality or use criteria.
Grain and designation
Connects the material's name to its declared cereal origin and governing definition.
Supported semolina designation
Record the claimed designation, its definition and the evidence for grain identity, preserving unknowns.
- Which cereal species or grain class is declared, and what supplier or analytical evidence supports that declaration? provenance
- Under which market definition or product specification is this material called semolina? definition
Material boundaries
Separates semolina from neighbouring milling products and prepared foods.
Milled material or preparation
Record milling fractions, additions and subsequent processing that may change the material's classification.
- Are these milling fragments, finer flour, whole-grain meal or particles formed by agglomeration? boundary
- Do bran or germ inclusion, added ingredients or precooking require a qualified designation or a neighbouring product model? boundary
Milling and particle profile Describes the physical milling result that an agent receives and can compare or modify.
Semolina grade cannot be assessed reliably from its name or visual coarseness alone.
Granulation
Captures the distribution of particle sizes rather than a single coarse or fine label.
Measured particle grade
Record sieve results, fines and oversize fractions against the intended grade.
- What mass fractions pass or remain on each specified sieve, and how was the sample prepared? measurement
- Does the distribution meet the intended grade, or is sieving, blending or reassignment needed? action
Fraction and appearance
Records evidence about milling fractions and visible consistency.
Extraction and visible profile
Keep declared milling fraction, ash results, colour and specks as distinct evidence rather than interchangeable identity tests.
- What milling fraction is declared, and what ash measurement is available on a stated moisture basis? provenance
- What colour and speck profile does a representative sample show under a defined measurement method? measurement
Composition and processing response Connects measured composition with observed behaviour in a specified use.
Similar-looking semolina lots may require different process conditions, and composition alone does not establish performance.
Composition basis
Makes relevant composition results comparable and interpretable.
Comparable composition record
Record moisture, protein and declared additions with analytical and reporting context.
- What are the moisture and protein results, including methods, reporting basis and protein conversion factor? measurement
- Which enrichments, fortificants or other additions are declared for this lot? provenance
Functional trials
Captures semolina behaviour under controlled hydration and processing conditions.
Use-specific response
Record trial conditions and outcomes relevant to the intended process, separating measurements from assumptions about suitability.
- How much water and time are required to reach the chosen hydration endpoint at the stated temperature and mixing conditions? measurement
- Which observed dough, extrusion or cooking outcomes justify using this lot, and which process adjustments were needed? action
Condition and storage Assesses the current lot through observations, exposure history and relevant test evidence.
The agent must distinguish a conforming milling product from a lot whose condition has changed during handling or storage.
Current condition
Records observable changes and the limits of inspection.
Condition evidence
Capture clumping, unusual odour, pests and foreign material alongside sampling coverage and any applicable test results.
- What clumping, odour, infestation or foreign material was observed, and how much of the lot was inspected? measurement
- Which observations or missing test results require holding the lot for investigation under its intended-use criteria? action
Storage exposure
Links present condition to time, packaging integrity and environmental exposure.
Storage history and next action
Record milling or packing dates, opening history and relevant storage deviations before deciding continued suitability.
- What dates, package openings, moisture exposures or storage deviations are documented for this lot? provenance
- What storage change, inspection or retest is required by the supplier guidance and available condition evidence? action
Lot suitability and disposition Turns semolina identity, grade and condition evidence into a traceable use decision.
A semolina lot can be acceptable for one specification and unsuitable for another; decisions need an explicit target and evidence.
Lot evidence
Associates declarations and measurements with the actual material being assessed.
Traceable semolina lot
Link mill or supplier records, samples and any blending history to the assessed lot.
- Which mill, supplier lot and sample identifiers connect the grain declaration, particle results and composition report to this material? provenance
- If lots were blended or the material was sieved, which constituent records and measurements still apply to the resulting semolina? boundary
Intended-use decision
Evaluates the lot against the requirements of a particular use.
Supported disposition
Record the target use, applicable criteria, evidence gaps and justified release, hold, rework or rejection decision.
- Which grain, granulation, composition, allergen, treatment and condition requirements apply to the intended use? boundary
- Does the evidence support release, a controlled processing trial, sieving or blending, a hold for testing, or rejection against those requirements? action
Evidence and external alignment What the world already says about this thing, gathered so the model can be checked against it.
A model that cannot be lined up against existing standards, identifiers and practice cannot be adopted by anyone who already uses them.
Reported evidence
Findings from the breadth pass, kept separate from the structural claims.
Kinds and varieties
Reported by the breadth pass; each item needs checking against its source before it becomes normative.
- Durum-wheat semolina (Italian semola di grano duro; the reference industrial product for dried pasta)
- Re-milled durum semolina (semola rimacinata), a finer second grind used for fresh pasta, some breads, and finer doughs
- Granulation grades: coarse, medium, and fine, sold as mill cuts rather than botanical types
- US mill quality grades (extra-fancy, fancy, and first-clear) distinguished by ash, bran specks, and colour
- Whole-durum / integral semolina, retaining more bran than refined semola
- South Asian sooji/rava from bread wheat (Triticum aestivum), used as a coarse wheat meal though it is not US-legal semolina
- Rice rava / idli rava, a coarse rice meal sold under the same household name in parts of India
- Corn/maize semolina in some European retail naming, overlapping polenta meal
- Which of these kinds and varieties hold for the sense of semolina this model covers, and on what evidence? provenance
Identifiers and schemes
Reported by the breadth pass; each item needs checking against its source before it becomes normative.
- Wikidata - Q273588 - Item for semolina as a foodstuff
- Harmonized System (HS) - 1103.11 - Groats and meal of wheat; durum semolina is commonly classified here rather than as wheat flour (1101)
- EU Combined Nomenclature - 1103 11 10 - Durum-wheat groats and meal in the EU tariff
- US CFR food standard - 21 CFR 137.320 - Identity standard that restricts the name "semolina" to durum middlings of a stated granulation
- Codex Alimentarius - CXS 178-1991 - Commodity standard for durum wheat semolina and durum wheat flour
- Botanical source (primary) - Triticum turgidum subsp. durum - The wheat whose endosperm is the defining raw material of pasta-grade semolina
- Which of these identifiers and schemes hold for the sense of semolina this model covers, and on what evidence? provenance
Standards and regulation
Reported by the breadth pass; each item needs checking against its source before it becomes normative.
- FDA 21 CFR 137.320 Semolina and 137.300 Farina (identity, ash, granulation; U.S. Food and Drug Administration)
- Codex CXS 178-1991 Durum Wheat Semolina and Durum Wheat Flour (FAO/WHO Codex Alimentarius)
- Italy D.P.R. 187/2001 (and earlier Law 580/1967) on wheat meals and pasta, defining semola di grano duro and related classes
- EU cereal and pasta marketing rules under the CMO framework (Regulation (EU) No 1308/2013) plus member-state composition rules for "pasta di semola di grano duro"
- Mycotoxin limits for wheat and wheat products, notably deoxynivalenol and ochratoxin A, under Codex CAC/MRL and EU Regulation (EU) 2023/915 (and predecessor 1881/2006)
- Allergen labelling of cereals containing gluten (Codex, EU Food Information to Consumers Regulation (EU) No 1169/2011, U.S. FALCPA/FASTER)
- Which of these standards and regulation hold for the sense of semolina this model covers, and on what evidence? provenance
Real-world use
Reported by the breadth pass; each item needs checking against its source before it becomes normative.
- Primary millstream for dried pasta (spaghetti, penne, couscous grains, and similar extruded or agglomerated products) because the hard vitreous endosperm yields a plastic dough and a yellow, firm cooked bite
- Re-milled as semola rimacinata for fresh egg pasta, some Southern Italian breads (e.g. Altamura-style loaves), and pizza doughs that want durum colour and bite
- Household cereal: boiled in milk as British/Irish semolina pudding; roasted and cooked as sooji/rava upma, rava dosa, suji halwa, and similar dishes in South Asia
- Levantine and Maghrebi cooking: smid/semoule for couscous, maftoul, basbousa/namoura, and some halva
- Dusting and stretching flour for fresh pasta and some bakery lines
- Industrial specification item bought by pasta plants on protein, ash, granulation curve, speck count, and yellow pigment rather than as a retail bag
- Which of these real-world use hold for the sense of semolina this model covers, and on what evidence? provenance
Typical measurements
Reported by the breadth pass; each item needs checking against its source before it becomes normative.
- Moisture - 13-14.5 (legal/commercial maxima often 14.5-15.5) - % wet basis
- Protein (N × 5.7) - 12-15 for pasta-grade durum; high-quality lots often ≥13 - % dry matter
- Ash - 0.70-0.92 for refined durum semolina (US identity max 0.92 moisture-free); whole-durum classes are higher - % dry matter
- Granulation (pasta semolina) - majority typically about 200-450; US identity: all through 850 µm (No. 20), ≤3% through 150 µm (No. 100) - µm
- Yellow pigment (carotenoids, often as β-carotene equivalents) - about 5-10 in commercial durum lots; higher in highly pigmented durum - mg/kg
- Bran speck count - mill-grade dependent; extra-fancy lots are specified near zero visible specks per standard area - specks per standard surface
- Which of these typical measurements hold for the sense of semolina this model covers, and on what evidence? provenance
Failure modes and hazards
Reported by the breadth pass; each item needs checking against its source before it becomes normative.
- Gluten/wheat allergen and coeliac disease trigger; residual gluten is inherent, not a contamination issue in true wheat semolina
- Mycotoxins carried from the wheat (especially deoxynivalenol/vomitoxin and ochratoxin A) if the grain was fusarium- or storage-mould affected
- Insect infestation and webbing in stored bags (Sitophilus, flour beetles, moths); a common retail complaint
- Mould and off-odours if moisture or water activity rises in storage
- Oxidative rancidity of residual germ lipids in long-stored or poorly purified lots, worse in whole-durum semolina
- Dust explosion and respiratory dust hazard in mills and bulk handling
- Adulteration or undeclared blending with common-wheat flour, which weakens pasta colour and al dente quality and can be checked by electrophoresis, DNA markers, or image/speck and pigment specs
- Cooking failure of pasta from low-protein or overly fine, high-starch streams: stickiness, high cooking loss, and weak bite
- Which of these failure modes and hazards hold for the sense of semolina this model covers, and on what evidence? provenance
Regional variation
Reported by the breadth pass; each item needs checking against its source before it becomes normative.
- United States: "semolina" is a legal identity limited to durum middlings; the analogous product from other wheat is "farina" (e.g. Cream of Wheat).
- Italy: semola di grano duro vs semola rimacinata vs semolato vs semola integrale, with ash/protein classes in D.P.R. 187/2001; dried pasta labelled pasta di semola di grano duro is the default.
- South Asia: sooji, rava, and suji name coarse wheat meal that may be durum or aestivum, plus rice rava; the household category is broader than the Western pasta ingredient.
- United Kingdom and Ireland: retail "semolina" is strongly associated with milk pudding and may be a finer, paler wheat meal than pasta-grade durum.
- North Africa and the Levant: semoule/smid is the couscous and sweet-bake staple; granulation is chosen for couscous rolling rather than for extrusion.
- Some EU retail labelling uses "semolina" for maize meal; local pasta cultures still treat durum semolina as a distinct, protected idea of the ingredient.
- Which of these regional variation hold for the sense of semolina this model covers, and on what evidence? provenance
Neighbouring kinds and how to tell them apart
Reported by the breadth pass; each item needs checking against its source before it becomes normative.
- Farina - Same middlings process and similar sieve band, but from wheat other than durum (US 21 CFR 137.300 vs 137.320); paler, lower yellow pigment, and not the pasta-identity raw material.
- Durum wheat flour / semola rimacinata - Same species, finer bolt: a larger fraction passes a ~150 µm (No. 100) cloth, so it behaves as flour in dough rather than as a coarse meal.
- Common-wheat flour (including maida) - Soft or hard aestivum endosperm ground to flour fineness; lacks durum's vitreous particle identity, typical yellow pigment, and pasta-law status. Check species markers, pigment, and granulation.
- Wheat middlings (feed) - A mill by-product with much higher bran, ash, and fibre than food-grade purified semolina; ash and speck count separate them immediately.
- Couscous (the food) - An agglomerated, steamed, and dried product made from semolina plus water, not the millstream itself.
- Cornmeal / polenta / maize grits - Zea mays, not Triticum; no gluten, different starch and flavour. Botanical source or a gluten assay separates them; colour and kernel fragments are usually obvious.
- Atta (whole-wheat flour) - Near-whole aestivum meal, much finer and brannier than refined durum semolina; used for flatbreads, not as pasta millstock.
- Which of these neighbouring kinds and how to tell them apart hold for the sense of semolina this model covers, and on what evidence? provenance
Sources
- 21 CFR 137.320 Semolina (U.S. Food and Drug Administration / eCFR) - US legal identity: purified durum-wheat middlings; sieve limits (through No. 20, not more than 3% through No. 100); ash cap; distinction from farina
- 21 CFR 137.300 Farina (U.S. Food and Drug Administration / eCFR) - Neighbour definition of farina as the analogous middlings product from wheat other than durum
- Codex Standard for Durum Wheat Semolina and Durum Wheat Flour, CXS 178-1991 (FAO/WHO Codex Alimentarius) - International commodity standard covering composition, quality factors, hygiene, and labelling of durum semolina versus durum flour
- D.P.R. 9 febbraio 2001, n. 187, regolamento sulla produzione e commercializzazione di sfarinati e paste alimentari (Gazzetta Ufficiale della Repubblica Italiana) - Italian legal classes semola / semolato / semola integrale di grano duro and their use in pasta
- Semolina (Wikidata Q273588) - Stable identifier and cross-links for the foodstuff sense
What the second pass must settle
- Does the registry intend semolina to cover regional non-durum or non-wheat usages, or should those be linked to neighbouring entries?
- Which authoritative definitions and particle-size specifications should govern semolina grades in the target jurisdictions?
- Where should the model boundary fall for whole-grain, remilled, enriched and precooked products marketed as semolina?
- Which functional tests and acceptance criteria best predict suitability for each intended use without treating protein content as a sufficient proxy?
- Which sampling plans, storage criteria and contaminant requirements apply to the actual supply chain and intended use?