The word Durum in Latin, means "hard". Durum wheat is the hardest of all wheat. Although it is hard and fairly high in protein, it has a lower gluten content compared to other varieties of hard wheat. It is for this reason, it is the wheat of choice to mill into flour used to make pasta. Most pasta makers are familiar with semolina flour also used to make pasta. The difference between this flour and semolina is that it is finer in texture. It is mostly used to make shorter shaped pastas such as farfalle or campanelle. It also works well when used to make Sicilian pizza crusts and crusty breads such as Pugliese.
Blend: Durum Wheat Flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid.
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 10 months from date of manufacture.
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.