It is a grain product obtained by grinding semolina from semolina impurities and annealed to a certain particle size. Different wheat types or other cereals such as corn and rice can also be used in semolina production. The durum wheat semolina with yellow, shiny and angular-looking particles is the main intermediate product used in the production of pasta in the food industry. It has the nutritional properties of the grain from which semolina is used in the preparation of various desserts and dishes in the home and food industry. Semolina, a product rich in carbohydrates, is a good source of various B vitamins and minerals.