Wheat is one of the most ancient and important cereals in the world. It has thousands of different known varieties. One of the most common varieties is common wheat, which is used to make bread flour, as well as durum wheat, known as the ingredient of pasta and which can be used to make the finest of flours. Additionally, other varieties of wheat are used to produce starch, malt, dextrose, gluten, alcohol and other raw materials.
Significance, effects
Durum wheat is differentiated from common wheat in its carbohydrate content. The starch contained in the wheat is digested at a slower rate by the body, thus it has a more favorable blood-sugar raising effect.
Its protein content is somewhat higher than plain flour, therefore it can be used to make more flexible pasta. Durum wheat contains gluten, therefore it is not suitable for those with celiac disease.
Its vitamin and mineral content is nearly identical to that of common wheat. Its lovely yellowish color is due to its beta-carotene content.
Use:
Perfect for making pasta even without using any eggs.
Ingredients: durum flour
Nutritional information (Typical values per 100g):
| Energy: |
1351 kJ / 319 kcal |
| Fat: |
1,98 g |
| - of which saturates: |
0,4 g |
| Carbohydrate: |
61,88g |
| - of which sugars: |
3,12 g |
| Protein: |
13,31 g |
| Salt: |
0,03 g |
Store in a cool and dry place!
The product was packaged at a factory handling soy, gluten, celery, mustard and sesame seeds.
Country of origin: Hungary.
