Durum wheat flour, also known as semolina, is the product derived from the stone grinding of durum wheat (Triticum durum).
This flour is particularly grainy, with a consistency very similar to sand. Its granules, in fact, have a coarse shape, because their dimensions are very different from each other.
Durum wheat semolina, compared to flours obtained from soft wheat, is richer in proteins. Whole semolina is a complete food that keeps all the characteristics of the grain from which it is obtained intact. It is, therefore, rich in fibre, vitamins, mineral salts and, among other things, has a lower glycemic index thanks to the presence of complex carbohydrates within it.
The typical darker color of semolina is due to the large quantities of carotenoids and antioxidants contained within it. These substances are a real panacea for our body, as they have the ability to reduce the risk of the onset of numerous tumors. Furthermore, semolina has a greater quantity of proteins and gluten than flour obtained from soft wheat. For this reason it is particularly suitable for all those who follow a vegetarian or vegan diet.
Durum wheat semolina, having the ability to retain starch within it, allows perfect cooking of pasta. Durum wheat semolina, compared to soft wheat semolina, works very well and absorbs a greater quantity of water. This guarantees a greater production yield and shelf life of the dough.
Durum wheat flour is used not only for savory preparations such as bread or pasta, but also for making desserts, such as cakes and biscuits, or for breading.