Semolina is then ground into flour. This greatly simplifies the process of separating the endosperm from the bran and germ, as well as making it possible to separate the endosperm into different grades because the inner part of the endosperm tends to break down into smaller pieces than the outer part. Different grades of flour can thus be produced. Semolina made from durum wheat is yellow in color. Semolina is often used as the base for dried products such as couscous, which is made by mixing roughly 2 parts semolina with 1 part durum flour (finely ground semolina). Broadly speaking, meal
Slow steaming Slow steaming Slow steaming refers to the practice of operating transoceanic cargo ships, especially container ships, at significantly less than their maximum speed. An analyst at National Ports and Waterways Institute stated in 2010 that nearly all global shipping lines were using slow steaming to save money on fuel. Slow steaming was adopted in 2007 in the face of rapidly rising fuel oil costs (July 2007 to July 2008: 350 to 700 USD/tonne). According to Maersk Line, who introduced the practice in 2009–2010, slow steaming is conducted at . Speeds of were used on Asia-Europe backhaul routes in 2010. Speeds