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
Local Delivery: No
Ships to: Nationwide
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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!