Durum wheat is sometimes referred to as macaroni wheat. Durum has the distinction of being the hardest of all the wheat varieties, as well as having the highest protein content. Its hardness and density make it a common choice for pasta and noodles. With a rich amber color and high gluten content, durum wheat is used primarily for pasta, couscous and some Mediterranean breads.
Although durum has a protein content around 13%, it is very low in gluten and there are not many recipes for breads made purely with Semolina flour.
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