Also known as "pasta wheat" or "macaroni wheat", Durum wheat is the hardest of all wheats. As a matter of fact, the word Durum in Latin means "hard", however, the dough made from Durum is considered weak or "soft". The reason for this is because Durum wheat, although fairly high in protein, does not lend strength to dough through the formation of a gluten network. Gluten's elastic nature, as most everyone knows, is what helps increase the volume of a loaf of bread. Durum wheat, on the other hand, is relatively plastic which is why it is the wheat of choice to make Semolina. Semolina is the course ground flour of Durum wheat. It is mainly used to make pasta because it creates a dough that is easy to shape. Pale yellow in color with a nutty, sweet flavor, it is also commonly used to make couscous and cereals. Some artisan pizza makers use it in the place of cornmeal to prevent pizzas from sticking to the pan.
Blend: 100% Organic Semolina (Milled from Durham Wheat)
Product shelf life is dependent upon storage conditions and is highly variable. Product should be stored under cool, dry, dark conditions in a humidity controlled environment. Industry standard for product shelf life, when stored under optimal conditions, is 12 months from date of manufacture.
Organic (Montana Dept. of Agriculture Certification Program)
Kosher (Orthodox Union)
Stored in an AIB Superior Rated Facility
Note: The information listed above about protein and ash content are averages only. They may change from year to year depending on growing conditions of the wheat. For the most up to date information, please contact our sales department by clicking here.