Durum Wheat Supplier — Wholesale Durum for Semolina and Pasta
Durum wheat is the hardest of all wheats and the raw material of semolina, pasta and couscous. FUSHKOV GCG supplies milling durum wheat of the required grade to mills and food manufacturers worldwide on Incoterms 2020 terms.
What durum wheat is
Durum wheat (Triticum durum) is a tetraploid wheat species distinct from common bread wheat. Its large, hard, amber-coloured kernels have a vitreous endosperm rich in protein and yellow carotenoid pigments. When milled, durum yields coarse semolina rather than fine flour, and its strong but less elastic gluten gives pasta its firm texture and resistance to overcooking. Major producing and exporting countries include Canada, countries of the European Union, the United States, Kazakhstan, Russia, Turkey, Mexico and Australia.
Main quality criteria
Typical specification (reference)
| Parameter | Typical value |
|---|---|
| Moisture, max | Typically 13.5–14.0% |
| Protein (dry matter basis) | Typically 12–14%, by grade |
| Test weight, min | Typically 78–80 kg/hl |
| Vitreous kernels, min | Typically 70–80%, by grade |
| Falling number, min | Typically 250–300 s |
| Foreign matter, damaged kernels, mycotoxins | As specified in the contract |
| HS code | 1001 19 (durum wheat, other than seed) |
Reference values for typical commercial grades. The final specification is fixed in the contract; the final classification of a lot is confirmed by the customs declarant.
Main uses and markets
Most durum wheat is milled into semolina for dry pasta. It is also used for couscous, bulgur, freekeh and traditional breads of the Mediterranean, North Africa and the Middle East. Import demand comes mainly from pasta-producing countries and from North Africa and the Middle East.
Packaging and logistics
Durum wheat is shipped in bulk by sea in bulk carriers, in containers, or by rail; bagged supply in big bags or bags is possible for smaller lots. Shipments are usually kept separate from common wheat to protect the grade.
Why FUSHKOV GCG
Frequently asked questions
How does durum wheat differ from bread wheat?
Durum is a different wheat species with harder, larger kernels and more yellow pigment. It mills into semolina for pasta, while common (bread) wheat mills into flour for bread and bakery products.
Why is vitreousness important?
Vitreous kernels give a higher yield of coarse semolina with good colour. Starchy kernels break into flour during milling and lower semolina quality.
Which HS code applies to durum wheat?
Durum wheat falls under HS 1001 11 (seed) or 1001 19 (other). The final classification of a lot is confirmed by the customs declarant.
See also
Need durum wheat?
Tell us the grade, protein and vitreousness requirements, volume and destination — we will prepare a commercial offer.
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