Durum wheat flour (semolina, durum) is a granular milling product from vitreous Triticum durum grain. Its yellow color is due to carotenoid pigments — lutein and zeaxanthin. Durum gluten forms a strong elastic matrix — pasta retains its shape and does not overcook. Semolina (grits): fraction 150–350 μm — for pasta production (spaghetti, penne, farfalle), couscous, bulgur. Fine-ground flour — for durum bread, flatbreads, focaccia. Protein 12–14%, ash content 0.9–1.8%. Semolina quality is determined by color (brighter yellow indicates higher carotenoid content), particle size, and content of dark specks. GOST 31463-2012. Moisture ≤15.5%. Packaging: bags 25–50 kg. Export: Italy, Turkey, North Africa. Difference from regular wheat flour: durum gluten does not form a fluffy gas-retaining dough — it creates a dense elastic structure, optimal for extrusion through pasta press dies. Storage: dry warehouses, protection from moisture and odors, shelf life 10–12 months.