Moisture:                      Max   13.5%Test Weight:               Min   80 kg/hlForeign 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).
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