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Buy 5 - 49 $22.34/Each
Regularly: $22.99/Each
  • Finely ground endosperm of durum wheat
  • Great for making Italian dried pasta, bread, and couscous
  • High concentrations of carotenoids produces pale yellow color
  • Fine, coarse texture with nutty, sweet flavor
  • Extremely high in gluten; helps keep the shape of pasta when cooking
  • Bulk 50 lb. supply for high-volume kitchens
Made in America Yes
Package Size 50 lb.
Type Semolina


Create authentic pasta dishes in your Italian restaurant or pizzeria with this 50 lb. semolina flour. This versatile flour is ideal for making dried pastas, couscous, or Italian-style breads. Or, cook slowly with milk and sugar to create a traditional milk pudding dish topped with a spoonful of honey or fresh fruit. Not just for Italian restaurants, semolina flour is a staple in many middle eastern and Indian cuisines as well! Use to prepare classic dishes, such as sooji upma for breakfast or namoura, a type of semolina cake, for dessert.

Milled from the endosperm of durum wheat into a finely ground flour, it has a coarse texture with a nutty, sweet flavor. Typically, it has a pale yellow color, due to the presence of carotenoids in the flour. With its high gluten and protein content, it has great resistance and elasticity, which gives pasta the ability to hold its shape when cooking. You can also use it to sprinkle on a baking sheet or pizza peel to avoid items from sticking. However you use it, this semolina flour makes a great addition to any commercial kitchen!

Sold in a 50 lb. bag.

Attention CA Residents: Prop 65 Warning

  • Made in America

    Made in America

    This item was made in the United States of America.

Customer Reviews

  • Overall User Rating: 50 lb. Semolina Flour

    5.0 stars from 1 review


    People Talk About:

    great flour thickening texture sweets shop semolina pound pie fillings
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    The fifty pound semolina flour is a great product and is great for our sweets shop. The flour is great for thickening our pie fillings and has a great texture.

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