Often our customers, we are asked what is the difference between semolina e remilled semolina.
n the second episode of the docufilm Tra Grani e Cuori, a key concept emerges for the entire cereal supply chain: there is no single type of wheat, but rather a rich diversity of varieties, each with specific characteristics defined by rheological, nutritional, and functional properties.
In this technical insight, we explore both durum wheat and soft wheat, analyzing their main technological and applicative differences in baked goods and pasta products.
Durum Wheat (Triticum durum)
Suitability for Baking
Durum wheat is traditionally used for pasta production, but some varieties have characteristics that make them suitable for baking as well, especially for traditional breads in Southern Italy.
Ideal characteristics:
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Protein ≥13%
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Gluten Index (GI): 70–90
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P/L ratio: 0.6–1.2
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Water absorption: ≥60%
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Re-milled semolina to improve dough structure
Technological advantages:
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Production of compact breads with crispy crust
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Higher resistance during baking
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Intense yellow color of the crumb
Suitability for Pasta-Making
Durum wheat for dry pasta production must meet strict and regulated quality standards.
Ideal characteristics:
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Protein: 12.5–13.5%
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GI > 90
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Particle size: 350–450 µm (coarse semolina)
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Yellow index (b*): ≥22
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High vitreousness (>80%)
Technological goals:
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Excellent cooking resistance
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Low starch release
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Bright and uniform color
Soft Wheat (Triticum aestivum)
Suitability for Baking
Soft wheat is the most widely used species for baking due to its gluten plasticity, better dough extensibility, and fermentation reactivity.
Key technical parameters:
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Flour strength (W): 180–400
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P/L ratio: 0.4–1.0 for optimal baking quality
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Protein content: 11% (generic use) to 15% (specialty products)
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Ideal hydration: 55–65%
Application types:
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Weak flours (W < 170): biscuits, breadsticks, shortcrust pastry
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Medium flours (W 180–250): standard bread, pizza
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Strong flours (W > 300): panettone, brioche, long-fermentation doughs
Suitability for Pastry-Making
Low-protein flours are ideal for pastries due to minimal gluten development, which enhances the crumbly and tender structure.
Desired characteristics:
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Low protein content (≤10%)
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Weak gluten development
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Well-sifted 00 or 0 flour
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Good workability in cold processes
Ideal products:
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Shortcrust pastry
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Dry biscuits
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Soft cakes
Technological Comparison: Durum vs Soft Wheat
| Parameter | Durum Wheat | Soft Wheat |
|---|---|---|
| Botanical species | Triticum durum | Triticum aestivum |
| Particle size | Medium-coarse (semolina) | Fine (flour type 00–2) |
| Protein content (%) | 12.5–14 | 10–15 |
| Gluten type | Tenacious | More plastic and extensible |
| GI index | High (80–95) | Medium-high (70–90) |
| Ideal application | Pasta, dense breads | Bread, pastries, pizza |
| Product color | Amber yellow | Creamy white |
Conclusion
The precise varietal selection of both soft and durum wheat allows for the production of flours and semolina that meet the specific technological and sensory requirements of the final products.
As told in Tra Grani e Cuori, this selection begins in the fields, is refined in the mill, and comes to life in the oven or the pasta die — where wheat finally takes its definitive shape.
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