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Fine grain semolina is finely milled (grainier than flour) ) endosperm of durum wheat,high in gluten and protein content, has slightly earthy flavor.
Fine milled semolina is softer, and ideal for crumbles, short crust pastry, short bread, Indian Sooji Halwa, kheer, steamed food idlis, and semolina pudding. It is also used in ethnic pastries as halva, revani, semolina cake ( basbousa). Also added in bread making to produce tasty crust.