Semolina is the course, purified wheat middling of durum wheat used in making pasta, breakfast cereals, puddings and couscous. As an alternative to corn meal, semolina can be usd to flour a baking surface to prevent sticking. In bread making, adding a small proportion of durum semolina added to usual mix of flour produces an extra tasty crust. The texture of semolina is heavier - like hard bread crumbs.