Food flour (from the Latin farīna, derived from far "spelt") is the product
of the grinding of dried fruits or seeds of various plants: we have cornmeal,
barley, spelt, rice, oats, rye, chestnuts, chickpeas, almonds,
of buckwheat. However, we commonly indicate with the name of flour, without specifying
the origin, that obtained from soft wheat (Triticum aestivum) and used for the
bakery, pastry and cooking. Durum wheat flour, used for the
bread-making and the production of pasta, takes the name of semolina.

Flour and semolina

Let's better specify the difference between a flour and a semolina.
A flour is a finely ground product; the single ones are not distinguishable to the eye
fragments and to the touch it is like an impalpable powder, such as talcum powder or powder
of cocoa. Semolina is a flour whose grains are clearly visible and perceptible to the
feel like sugar (granulated). Semolina can be classified according to the
particle size: coarse semolina (600-800 micron), medium semolina (400-600 micron),
semolina (0-300 micron), re-milled semolina according to the size of the grains,
dimensions ranging from 0.3 to 1.5 mm[3]. The terms flour
are also used granita or craved flour. These are semolina too: granita flour often
corresponds to semolina (durum wheat); craved normally refers to flour
of coarse grained corn. The term grits (sand) or gritz refers to semolina,
usually made from durum wheat or corn. (source Wikipedia)


(selection 2023)