Organic Durum Wheat Semolina ""matt"" Variety

Organic durum wheat semolina "matt" variety is a coarse flour made from durum wheat, a hard variety of wheat. It is milled from the endosperm of the wheat kernel, with the bran and germ removed. The "matt" designation refers to a specific milling process that results in a coarser texture compared to standard semolina.

This ingredient is primarily used in the production of pasta, especially dried pasta, due to its high protein content and ability to hold its shape during cooking. It gives pasta a firm texture and a slightly yellow hue. It is also sometimes used in couscous and certain baked goods.

Durum wheat semolina is a staple carbohydrate source. The FDA considers wheat a major food allergen. Regulatory bodies like EFSA have evaluated wheat and its components. Typical consumption as part of a balanced diet is not associated with adverse health effects for the general population.