Wheat

Two wheat types, different processing needs

This collection covers durum and spelt, two distinct wheat types rather than every wheat class or wheat-derived ingredient. Both are considered here as human-food grains.

Durum is commonly milled into semolina for pasta and couscous. Its hard kernels are a milling consideration, but hardness alone does not determine pasta quality. Some specific durum varieties can instead be processed as flour, so confirm the offered form and intended use.

Spelt is a distinct wheat species. Protein content alone does not establish how its flour will perform in a dough; processing requirements and lot results matter.

Match the lot to the end use

For durum, distinguish whole grain from semolina or flour, and specify whether the application calls for pasta-oriented semolina or another form. Relevant checks can include protein and ash, kernel condition, milling performance, semolina color, dough strength and end-use processing results.

For spelt, request results tied to the intended flour application rather than assuming that higher protein means stronger or more suitable dough. Comparisons with bread wheat have found differences in several dough-performance measures, but results vary by variety, growing conditions and management; they are not a specification for every lot.

When comparing grain lots, confirm the test method and measurement basis for reported values. Moisture and test weight, for example, are affected by how and when grain is measured. Align storage and receiving plans with the actual product and facility.

Common questions.