Why is store-bought semolina flour yellow? How do they get it yellow?
A few years ago I purchased a few varieties of whole semolina wheat berries grown somewhere in central California, I can't find my receipt to identify exactly which varieties it was. After grinding the berries at different levels of coarseness, none was yellow. Sifting the bran to make bolted flour didn't change the color. My breads didn't turn yellow either.
It's always made me wonder, and I finally remembered to post and ask :)