Milling grains

A focused collection centered on durum

Milling grains covers grain intended for processing into food ingredients. This collection currently has one member: durum wheat. It is a specific wheat class, not a broad selection of different grain types, so buyers comparing milling options should treat this page as a starting point rather than a cross-grain comparison.

Durum grain is milled into semolina or flour. Semolina is a granular product made from durum endosperm and is commonly used for pasta. Whole durum grain, semolina and durum flour are distinct purchase forms; a specification for one should not be assumed to describe another.

Match the lot details to the milling job

For whole grain, establish the applicable grade and, where relevant, durum subclass. U.S. subclasses distinguish grain by the proportion of hard, vitreous amber kernels. Grade factors such as test weight, damaged kernels and foreign material help describe a lot, but do not by themselves guarantee a particular milling yield or finished pasta performance.

Request results with their measurement basis and sampling details, especially for moisture and protein. If milling performance matters, ask whether relevant semolina or end-use test results are available. Bulk receiving plans should also account for moisture, fines, aeration and the intended storage period; these affect how grain is handled after delivery.

Common questions.