According to Bipea Ref method 204-1104, it is used for cutting and examining glassy and starch-like grains.

The percentage of flour or starchy grains in wheat is an important quality factor in the pasta industry.

State grains should ideally be glassy and flour-free to achieve high semolina yield.

For example, lots of grains that contain more than 20% flour can be rejected and imposed fines as they are not suitable for semolina production.