Durum Wheat

Moisture:                       Max    13.5% Test Weight:                Min    80 kg/hl Foreign Matter:                Max    1.50% Protein (Dry Matter):                Min    14.00% Vitreous Kernels:                Min    90.00% Total Impurities:                Max    1.00% Broken & shriveled grain:                Max    3.00% Damaged Kernels:                Max    2.00% Durum is the hardest form of wheat commercially in production, which makes it a valuable commodity. Because it can be ground without the nutritious endosperm breaking down entirely, durum makes for good, consistently textured pasta. It also has a nice, nutty flavor when eaten in its entirety, i.e. with the entire wheat kernel intact rather than the outer parts being removed (as they are in processed wheat).