ou have heard about it, but do you really know what durum wheat is and why it is better for making pasta than common wheat of bread-making quality?
The word ‘durum’ is actually a Latin word for ‘hard’. Durum is a select kind of wheat, differing from common wheat of bread-making quality in the larger size and greater hardness of its grain. Most importantly, the difference is in the higher protein content – durum wheat has 30-50% more protein than common wheat. In pasta, the protein content has an impact on the quality of the pasta itself. A higher protein content means higher-quality pasta.
Durum wheat is not so readily available as common what of bread-making quality, and undergoes a more complex milling process. Due to that as well as due to its valuable nutritional properties, durum wheat meal is markedly more expensive than common flour for bread-making.
In order to achieve top quality, we use select and carefully controlled top-quality durum meal.