Wheat milling and food processing

What this collection covers

This collection currently covers durum, a wheat class used in human-food milling. Its scope is narrower than wheat milling as a whole: it does not represent other wheat classes or imply that every durum lot is suitable for every flour or food process.

Durum is the grain; semolina is a granular milled product made from it. Semolina is used principally for pasta and couscous, and also in some Mediterranean breads. Buyers should distinguish the raw grain from a processed semolina specification when defining what they need.

Match quality measures to the process

Durum grade and subclass provide useful identity and quality information. The U.S. subclasses distinguish grain by the share of hard, vitreous amber kernels, but that classification is not a guarantee of finished-product performance. Consider it alongside the measures relevant to the mill and end product.

For semolina or pasta production, buyers may compare protein, moisture, defects, test weight, vitreous-kernel percentage, milling yield, ash, color and gluten index. Results are meaningful only with their test methods and reporting basis; define those details and acceptance limits for the intended use.

Specify grain or processed product

A useful purchasing specification states whether the requirement is whole durum grain or semolina, the intended food application, applicable grade and subclass, sampling and test methods, and the required reporting basis for moisture and protein. Add milling or semolina-performance measures when they matter to the process.

Do not assume that durum’s established role in semolina-based foods means it performs like a general-purpose wheat flour. Specialized research on soft-kernel durum for baking is not a basis for generalizing baking performance to ordinary durum lots. Confirm the receiving process can use the stated product form.

Common questions.