Organic Durum Berries – 5, 10 & 50 lb bags, or 35 lbs in 5 gal bucket with white Gamma Seal lid
Durum is the hardest of all wheats. Its density, combined with its high protein content and gluten strength, make durum the wheat of choice for producing premium pasta products. When combined with all purpose or bread flour, it’s also a key ingredient in some “Italian Style” breads like our awesome Sicilian No Knead Bread, or a crispy pizza crust.
Our Durum is supplied by Montana Flour & Grains who have built their reputation on quality and service. Their grain is grown by more than 150 family-owned and operated farms. They are committed to ideals of sustainable stewardship of our natural resources for those of future generations.
Montana Flour & Grain is also sole U.S. agent for KAMUT® brand grain, an heirloom spring wheat with “ancient” origins. They provide grower support and work to establish a consistent supply of this unique grain.
Please read “Is Durum Wheat Flour Healthy?“, by Dr. Oz, MD, and Michael F. Roizen, MD
Durum wheat wheat is the only tetraploid species of wheat of commercial importance that is widely cultivated today (tetraploid wheat has 28 chromosomes, unlike hard red winter and hard red spring wheats, which are hexaploid and have 42 chromosomes each). Durum was selected from domesticated emmer wheat strains formerly grown in Central Europe and the Near East around 7000 B.C.
Durum in Latin means “hard”, and the species is the hardest of all wheats. Its high protein content, as well as its strength, make durum good for special uses, the most well-known being pasta which in Italy is exclusively made from durum wheat. Durum wheat is used extensively in breadmaking. However, it is unusual in that, despite very high protein content, it is low in desirable gluten needed to form a glutinous web necessary for bread to rise. As a result, although 100 percent durum wheat breads do exist, such as pagnotte di Enna from Sicily, as well as others, in most instances bread doughs contain only a portion of durum wheat and are supplemented substantially with commercial white flours, oftentimes those higher in gluten necessary to offset the poor gluten contribution of durum flour. When durum flour is used as the sole flour in bread, substantial additions of isolated wheat gluten are necessary to effect rising. Without it, 100 percent durum wheat breads are often heavy, with very close grain, and will split easily when risen for baking.
This is the 5 gallon bucket and lid that the wheat berries come in when the 35 lb option is chosen.
For more information on the bucket, click here.
For more information on the easy-on, easy-off Gamma Seal screw top lid, click here.