Difference between Soft Wheat Flour and Re-milled Durum Wheat Semolina

Soft wheat flour and re-milled durum wheat semolina are two types of flours commonly used in cooking and baking. Although both are obtained from wheat, there are significant differences between them, both in terms of origin and culinary characteristics. Let's take a closer look at the peculiarities of both flours.

Soft wheat flour is produced by milling the grains of soft wheat, a variety of wheat with a lower gluten content compared to durum wheat. This type of flour is generally used to prepare baked goods such as bread, pasta, cakes, and cookies. Soft wheat flour has a finer texture compared to re-milled durum wheat semolina and is usually lighter in color.It is known for its versatility and its ability to produce soft and light baked goods.
In Basilicata, it is famous for its " Carosella del Pollino ", a very fine soft wheat flour that decreases in gluten content as it grows in height. In a few years, the Carosella soft wheat flour will have the DOP designation, as the ALSIA of Basilicata has been promoting its initiative to enhance this local Lucanian product.

On the other hand, the re-milled durum wheat semolina is produced by grinding durum wheat grains and then sifting the product to obtain a coarser flour. This type of flour is darker in color and has a grainier texture compared to soft wheat flour.The re-milled durum wheat semolina is often used in the preparation of fresh pasta, such as egg pasta and gnocchi. Its coarser texture and ability to better absorb liquids make it ideal for creating a firm and al dente pasta. In Basilicata, there are many native grains such as Khorasan or Senatore Cappelli. In some municipalities, it is easy to find the housewife who also makes pizza in a pan with re-milled semolina.

From a nutritional standpoint, both flours contain complex carbohydrates, proteins, and dietary fiber. Soft wheat flour may contain a slightly lower amount of protein compared to re-milled durum wheat semolina, but the differences are generally minimal. Let's talk about approximately 12% of Protein for soft wheat flour and about 13.5-14% for semolina flour from durum wheat.

When it comes to choosing between soft wheat flour and semolina flour from durum wheat, it depends on the specific culinary use and personal preferences. Soft wheat flour is more suitable for baking products like soft bread, cakes, and cookies, while semolina flour from durum wheat is preferable for making fresh pasta and dishes that require a more rustic texture.

Take a look at our shop and discover our selection of flours https://sudrise.com/collections/farine