Durum wheat or macaroni wheat is the only tetraploid species of wheat of commercial importance that is widely cultivated today.
durum wheat is grown on 5-10% of the wheat area and with a production of around 5 million tons. In fact, durum wheat was the predominant wheat species grown in central India, particularly in the Malwa plateau in Madhya Pradesh.
Durum Semolina is produced from a special kind of wheat called durum wheat, cultivated for this purpose. Coarse in texture, this product has utility in many food industries of the world. It is used by the Italian food industry, Indian food industry, and even North African food industry. Commercially produced dry pasta, or pasta secca, is made almost exclusively from durum semolina. Most home made fresh pastas (pasta fresca), such as orecchiette, cavatelli, and malloreddus, also use durum wheat or a combination of soft and hard wheat.
In the Middle East, it is used for flat round breads, and in Europe and elsewhere, it can be used for pizza, torte, etc. It is not, however, good for cakes, which are made from soft wheat to ensure softness.
Most of the durum grown today is amber durum, the grains of which are amber-colored and larger than those of other types of wheat. Durum has a yellow endosperm, which gives pasta its color. When durum is milled, the endosperm is ground into a granular product called semolina
Protein : 11% Min.
Moisture : 14% Max.
Total Ash: 1.00 Max.
Gluten ( On Dry Basis): 8.50 Min.
Sand And Silica:0.12% Max.
Particle Size (150 – 425 micron):90% Min.