Durum flour is a type of dark yellow wheat that is hard and high in protein. It is mainly used in pasta.
The origin of the name is the Latin word for “hard”. It is grown in the United States, France and other places…
In principle, white flour is produced from wheat that has been stripped of its outer skin.
Whole wheat is the product of the grinding of whole grains of wheat.
When grinding durum, the outer skin is removed, therefore the resulting flour is similar to white flour.