Ingredient

Wheat flour, durum

Versatile Grain Powerhouse

Wheat flour, durum is milled from a specific variety of wheat known as durum wheat, which is known for its high protein content and hard texture. It has a rich, nutty flavor and a slightly sweet aroma. The flour itself has a fine texture and a golden color, making it ideal for pasta, bread, and other baked goods.

Grains and grain-based products› Cereal grains and similar and primary derivatives thereof› Cereal primary derivatives› Cereal and cereal-like flours› Wheat flour

Nutty and slightly sweet, wheat flour, durum adds a distinct flavor to dishes, enhancing their overall taste and aroma.

Origins and history

Durum wheat has been cultivated for thousands of years and has its origins in the Middle East. It was first domesticated in the Fertile Crescent, an area that encompasses modern-day Iraq, Syria, and Turkey. Durum wheat quickly spread throughout the Mediterranean region and became a staple in cuisines such as Italian, Middle Eastern, and North African. Today, it is widely cultivated in countries like Italy, Canada, and the United States.

Nutritional information

Wheat flour, durum is a good source of protein, dietary fiber, and essential minerals such as iron and magnesium. It is also lower in gluten compared to other wheat flours, making it a suitable option for individuals with mild gluten sensitivities. However, it is important to note that durum wheat still contains gluten and is not suitable for those with celiac disease or severe gluten allergies.

Allergens

Contains gluten.

How to select

When selecting wheat flour, durum, look for a fine texture and a golden color. Avoid flour that appears dull or has a grayish tint, as this may indicate poor quality or age. It is also recommended to choose organic or high-quality brands to ensure the best flavor and nutritional value.

Storage recommendations

To maintain the freshness and quality of wheat flour, durum, store it in an airtight container in a cool, dry place, away from direct sunlight. It is best to use the flour within a few months of purchase to ensure optimal flavor and performance in recipes.

How to produce

Amateur cooks can produce wheat flour, durum by grinding durum wheat berries into a fine powder using a grain mill or a high-powered blender. The flour can then be used in various recipes, such as pasta dough, bread, or as a thickening agent in sauces or soups.

Preparation tips

Wheat flour, durum can be used in a multitude of ways in the kitchen. It is commonly used to make pasta, providing a firm and chewy texture. It can also be used to make bread, giving it a rich flavor and a golden crust. Additionally, wheat flour, durum can be used as a thickening agent in sauces, gravies, or as a coating for fried foods.

Culinary uses

Wheat flour, durum is widely used in Italian cuisine, particularly in the production of pasta and pizza dough. It is also a key ingredient in Middle Eastern dishes such as couscous and bulgur. In North African cuisines, it is used to make traditional bread like khobz and msemen.