Premium Quality Durum Wheat Flour for sale in Thailand – SVTCOLTD

What is Durum Wheat Flour?

Durum wheat flour is high-quality durum flour that is milled from cleaned whole grain durum wheat. It is specially high in protein content and makes dough with unusually strong gluten.

Durum flour is used for pasta, noodles, couscous and some specialty breads.

Ingredients: Durum wheat flour, Niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid.

Durum is a wheat variety that’s often used to make pasta. But, it’s also a fantastic option for sourdough bread—if you know how to choose the right flour.

What Is Durum Flour Good For?

Durum flour is excellent for making bread, focaccia, and pizza, and it’s also commonly used in pasta making. When added to bread dough, it produces a strong, elastic dough that yields flavorful loaves with a lighter texture and a more open crumb.

Why Is Durum Flour Yellow?

Durum wheat contains high levels of natural carotenoid pigments, which give the flour its signature golden-yellow hue. These pigments not only enhance the color of pasta and bread but also contribute a subtle sweetness and deliver beneficial nutrients like provitamin A and antioxidants.

Can I Use Both Durum Flour and Regular Wheat?

Absolutely. Many bakers blend durum flour with traditional wheat flours, such as high-protein bread flour, to balance strength, flavor, and texture. Durum adds a rich golden color and depth of flavor, while regular wheat improves the dough’s ability to trap gas, resulting in a lighter, airier crumb.

When blending, using 20% to 40% durum flour (by baker’s percentage) is common. Increasing the amount of durum leads to a denser, more cake-like texture, but you gain a striking color and complex flavor. The key is finding the right ratio for your desired outcome.