Durum Wheet Flour

Durum wheat flour is a type of flour milled from durum wheat, a very hard variety of wheat. It is known for its high protein and gluten content, which gives it strength and elasticity. This flour is typically made by grinding the entire durum wheat kernel, or just the endosperm, into a fine powder.

Manufacturers commonly use durum wheat flour to create products that require a firm texture and good structure. It is the preferred flour for making pasta, couscous, and some types of bread. Its high protein content helps these foods maintain their shape during cooking.

Durum wheat flour is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) as a basic food ingredient. As a common food item, it is not typically evaluated by organizations like JECFA or EFSA in the same way as food additives. It is a source of carbohydrates and protein, and is generally safe for consumption by most people. However, it contains gluten, which can cause adverse reactions in individuals with celiac disease or gluten sensitivity.