Unlike soft wheat varieties, hard varieties are grown in very small quantities. Of all the world’s wheat production, hard varieties have only five percent in use. However, their use can be considered more useful. Compared to the soft varieties, durum wheat has a large number of useful elements and a reduced starch content. Also, flour made from durum wheat has a more digestible protein. It is also the solid varieties that contain many essential amino acids for the full functioning of the body.

Flour from durum wheat is more granular. And the products made from it are more useful than products made from soft wheat varieties. Products made from durum wheat are less likely to promote fullness. Most of the flour of these varieties goes to the production of pasta. Thanks to the starch structure, such pasta does not boil, and the products keep their shape longer. To get information about products and delivery times, leave a request on our website.