Semolina is a by-product of wheat milling, consisting of endosperm particles with a fraction of 0.25–0.75 mm. It is selected on intermediate sieves during graded milling — yield 2–3% of the grain mass. Grades: 'M' (from soft wheat) — white, opaque, cooks quickly, creamy porridge; 'T' (from durum wheat) — yellowish, semi-transparent, granular texture, does not stick together; 'MT' (mixture). Starch 68–70%, protein 10–12%, fat 1%. Quick cooking: 3–5 minutes. Applications: semolina porridge (baby and dietary food), puddings, casseroles (mannik), dumplings, soufflés, breading, additive to minced meat for binding moisture. Calorie content 328 kcal/100 g — high energy value. GOST 7022-2019. Humidity ≤15.5%. Ash content: ≤0.60% (M), ≤0.85% (T). Packaging: bags 25–50 kg, packages 700–900 g. Semolina grade 'T' from durum wheat is preferred for gourmet cuisine: granular texture, does not stick together, suitable for couscous, tabbouleh, oriental sweets. Storage: dry ventilated warehouses, protection from pests, shelf life 10 months.