Durum wheat (Triticum turgidum L. subsp durum (Desf.) Husn.) is a variety of wheat known for its hard and vitreous grain. Grown since prehistoric times, this cereal is rich in protein and gluten. Because of its hardness, it is not consumed as is and must be processed in different forms such as:
Semolina – Used mainly for the production of pasta and couscous. It can be also used in other dishes, such as some oriental pastries.
Cracked Grain – To be eaten as bulgur, the traditional meal of the Middle East.
Flour – To be added in bakery products
✓ Whole Grain Durum
✓ Durum Flour
✓ Cracked Durum