Sifted Durum Flour


Made by Janie's Mill


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3 LB (Pack of 8)
25 LB
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Durum is an ancient grain that is closely related to Emmer, and very high in protein (16.1%). We first mill the Durum into our Semolina granules, and the remaining fine flour becomes our Sifted Durum, perfect for finer-textured and airier baked goods. Our freshly stone-ground Sifted Durum Flour is excellent for pasta, and for a variety of breads and other baked goods.

Milled from: DURUM, the hardest of the ancient grains

Protein: 16.1%

Additional Info:

Extraction Rate: There is no extraction rate on either our Sifted Durum or Semolina because they are not extracted using the process we use for all our other wheat flours. Rather, we mill the Semolina (fine granules of Durum Wheat berries) and the Sifted Durum Flour (fine Durum Wheat powder that remains after the Semolina is taken off) similarly to how we mill our Polenta/Grits (medium-fine granules of corn kernels) and cornmeal (the finer powder that remains after we take off the coarser granules).

The Semolina and the Sifted Durum are part of the same mill run. Our miller sets the stones slightly farther apart than for normal flour milling, which results in fine granules of Durum wheat from the hardest part of the endosperm, plus finer powder from the remainder of the Durum kernels. We bag the fine granules up for you as Semolina, then sift the more powdery material and bag it up for you as Sifted Durum Flour.

Great to use in: Your favorite pasta or crackers, or in yeast or sourdough bread recipes.

Durum wheat is one of the earliest cultivated wheat varieties, and may have been harvested as early as 3,000BC. Durum has a much higher percentage of protein (16.1%) than modern wheats and has higher levels of fat, phosphorus, and potassium, making it more nutritious and delicious!

Made by Janie's Mill

The idea for Janie’s Mill sprung up one day as Harold was watching tons of his organic wheat flow into a semi to travel far from Janie’s Farm.

He suddenly thought, "Really?! My grain has to go 700 miles to feed a chicken, when there’s all these millions of people nearby who eat bread?”

And so the seed of what would become Janie’s Mill was planted. It took years of research and planning before we began stone-grinding grains from Janie’s Farm in the spring of 2017. We worked with bakers to get their input and feedback and by fall, we were milling consistent, high quality flours that earned kudos from both home and professional bakers. We’ve been milling those flours, and adding more to meet bakers’ specific needs ever since, and can’t wait for you to use our flours, grits, and whole grains in your kitchen or bakery!

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