When semolina comes from softer types of wheats, it is white in color. In this case, the correct term is flour and not semolina. Soji flour is known as 'farina' in the West. In contemporary American English use, it is usually referred to as cream of wheat. Farina is made from the germ and endosperm of the grain, which is milled to a fine granular consistency and then sifted. Because the bran and most of the germ are removed, this cereal is sometimes enriched with Vitamin B and iron. Farina, by itself, is most often served as a breakfast cereal, but can also be cooked like polenta. Farina can also be found on the bottom of some English muffins as it is used to prevent them from sticking to the baking surfaces during the baking process. Common additives to it for cereal include cinnamon, butter, sugar or brown sugar, honey, maple syrup, grated chocolate, jelly/jam/preserves, dried or fresh fruit and salt.