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Durum Wheat - A063 - 25 lb. bag

SKU
A063
In stock
$28.49
-
+
Overview

Our durum wheat is a versatile grain that can be used for many things.  Durum wheat is commonly ground down into flour that can be used in making pasta and pizza crust. Durum wheat is also used in making bulgur cereal. This wheat does not have as much gluten in it as regular wheat.  This wheat when it is ground down makes a pretty yellow flour commonly called semolina. This is a delicious addition to your long term food storage staples.  

Ingredients:  Low moisture high protein durum wheat. Minimum protein is 11%. Our current inventory's protein is 16%. This product is non-GMO.

Contains:  Wheat

(Product is sourced in the USA)

*This item needs to be repackaged for long term storage.*

Packaged in a plant that handles milk, wheat, eggs, soy, and tree nut products.durum wheat

Bulk:  A063-  25lbs. (11.34kg) 140 servings

Also available in:

5 Gallon Super Pail Bucket:  E040-  196 servings

 

Durum wheat is great for long term food storage.  This wheat is ground into flour that is called semolina.  This flour is commonly used in making pasta and also pizza crust.  This is a delicious addition to your long term food storage staples.

Shelf life estimates are based on industry studies from sources deemed reputable. Since Rainy Day Foods has no control over individual storage practices, they must disclaim any liability or warranty for particular results.

Shelf Life:  Should be stored in cool dark place- optimum condition is 60 degrees or less- for longer storage. Storing properly in our enameled cans and Super pail buckets, product may store up to 20-25 years. Bulk products need to be repackaged for long term storage.

Packaged in a plant that handles milk, wheat, eggs, soy, and tree nut products.

More Information
Nutritional Information

Directions:  Durum wheat is used for making pasta.   When ground it becomes semolina. The endosperm is yellow in color which gives pasta its coloring.   Does not have gluten content for making breads so other flours may need to be added.