The difference between shortening and semolina is that they have different uses and characteristics. Shortening flour is a powdery mixture that is specially used to make baked goods such as puff pastry, shortbread and puff pastry. It is a mixture of ingredients such as low gluten flour, butter or vegetable oil, and sugar. Shortening flour is characterized by being rich in fat, which allows baked goods to develop a crunchy texture during the baking process. It is used to make a variety of shortcrust desserts such as shortcrust tarts and shortcrust pies. Wheat flour, referring to wheat flour, is a common type of flour. It is obtained by grinding wheat grains, and different wheat flours have different gluten levels, such as low-gluten, medium-gluten and high-gluten flours. Wheat flour has a wide range of applications in both baking and cooking. Depending on the recipe, you can choose different gluten levels of semolina for different recipes and needs. Therefore, shortening flour and semolina differ in their uses and characteristics. Puff pastry flour is mainly used for making shortcrust pastry, focusing on its crunchy texture, while semolina is an all-purpose flour used for various baking and cooking needs.