All about Durum Wheat & Broken Wheat

Wheat is one of the most oldest and important grain crops. Wheat is developed for its grain, which is ground into flour used to make bread and pasta. Wheat comprises of approximately 20 species in the variety of Triticum of the grass family (Poaceae). The most significant wheat are: Triticum aestivum, used to make bread; T. durum, used to make pasta; and T. compactum, used to make gentler cakes, saltines, treats, and baked goods.

What is Durum Wheat?

Durum Wheat, or Triticum turgidum, is the second most developed type of wheat after bread wheat, which is likewise called common wheat or Triticum aestivum. It is regularly planted in the spring and harvested in the fall, and it’s very much adapted to the hot and dry conditions surrounding the Mediterranean ocean.

Durum Wheat grains can be ground into semolina – a kind of coarse flour generally used in pasta, including couscous. They can likewise be used to make breakfast oats, puddings, or bulgur, or ground into a finer flour to make unleavened bread or pizza mixture.

What is Broken wheat?

Broken wheat is a wheat product made from Whole Raw Wheat Kernels which are cut or crushed into smaller pieces. Wheat is cleaned, husked, and then processed to the necessary size. The milling wheat grains are processed coarsely. The Durum Broken makes a few famous dietary supplements in numerous cultures. It is highly nutritious, as it doesn't undergo refining.

What is Semolina?

This is the coarsely ground endosperm of durum wheat. Its high protein content makes it perfect for making commercial pasta, and it can likewise be used to make bread.

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