Durum Wheat Semolina – Coarse Texture for Pasta and Specialty Baked Goods

With durum wheat semolina, you can bake pasta with the characteristic al dente texture just like at an Italian restaurant – and also use the coarse grain for spaetzle, hearty breads, or as a dusting for rustic baked goods.

✓ Top-quality durum wheat semolina – especially rich in gluten and naturally healthy

✓ Coarse texture – ideal for pasta making with authentic taste and texture

✓ Versatile – not only for pasta, but also for spaetzle and bread doughs

✓ Naturally rich in protein – adds substance and satiety to your baked goods

✓ Food-grade quality – proven standard for professional results

Tip: When baking bread, mix 10–20% durum into your wheat flour for extra bite and a crispier crust. The coarse texture also prevents your dough from sticking too much to your hands – ideal for shaping.

Allergens: Gluten-containing cereals (wheat).