Description

• Description: The hardest of all wheat, durum is used primarily for making pasta due to its high protein and gluten content.
• Quality: Yields a dense, high-protein flour ideal for pasta and couscous.
• Usage: Primarily used for pasta, couscous, and some Mediterranean bread.
• Country of Origin: Major producers include Italy, the United States, and Canada.
• Major Consumers: Globally consumed, especially in regions with high pasta and couscous consumption.