Durum wheat’s extra-hard kernels yield dense, golden semolina for premium pasta and couscous. Review specs, QA methods, and a step-by-step buying checklist.
Share semolina grade (granulation/ash/color), protein target, packaging, destination port, and Incoterm. We’ll confirm availability and propose volumes aligned to your production plan.
What is Durum Wheat?
Durum is an extra-hard wheat prized for semolina’s firm bite, cooking tolerance, and rich yellow color. It’s essential for high-quality pasta and couscous lines.
Key Applications
Dry pasta (long and short cuts)
Fresh pasta and filled formats
Couscous and burghul
Specialty breads blended for color/texture
Typical Specs (indicative)
Protein (dry basis): ~12.0–15.0%
Semolina color (yellowness): high/yellow index per lab method
Gluten strength/tenacity: suited to extrusion and drying regimes
Falling Number: balanced to prevent stickiness or breakage
Ash & speck count (semolina): per grade; low speck for premium pasta
Moisture: ≤ 13.5–14.0%
Milling targets (granulation, ash, color) are contracted to your pasta line and dryer profile.
Quality & Testing
Granulation curve: controls texture, water uptake, and extrusion performance
Color/yellowness index: signature golden hue consumers expect
Gluten properties: ensures shape retention and cooking tolerance
Impurity & speck count: affects appearance and grade
Packaging & Logistics
Formats: bulk vessel, FCL; 25/50 kg sacks or big bags
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