Durum wheat is a hard, high-protein wheat species primarily used for pasta, couscous, and semolina. Its unique qualities include a strong gluten network, which provides an "al dente" texture to pasta, and a natural yellow hue. When ground, it becomes coarse semolina or finely ground durum flour, used in a wide range of dishes including some breads and Indian dishes like upma and halwa
Durum wheat is a hard, high-protein wheat species primarily used for pasta, couscous, and semolina. Its unique qualities include a strong gluten network, which provides an "al dente" texture to pasta, and a natural yellow hue. When ground, it becomes coarse semolina or finely ground durum flour, used in a wide range of dishes including some breads and Indian dishes like upma and halwa
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