Difference between Soft Wheat Flour and Durum Wheat Semolina

Soft Wheat Flour and Remilled Durum Wheat Semolina

Soft wheat flour and remilled durum wheat semolina are two types of flour commonly used in cooking and baking. Although both are derived from wheat, there are significant differences between them 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 soft wheat grains, 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 remilled durum wheat semolina and is usually lighter in color. It is known for its versatility and ability to produce soft and light baked goods. In Basilicata, it is famous for its “Carosella del Pollino,” an extremely fine soft wheat flour that decreases in gluten content as it grows taller. In a few years, Carosella soft wheat flour will have the PDO designation, as ALSIA of Basilicata has been promoting this native Lucanian product for years.

On the other hand, remilled durum wheat semolina is produced by milling durum wheat grains and then sifting the product to obtain a coarser flour. This type of flour is darker in color and has a more granular texture compared to soft wheat flour. Remilled durum wheat semolina is often used in the preparation of fresh pasta, such as egg pasta and gnocchi. Its rougher texture and better liquid absorption make it ideal for creating firm and al dente pasta. Basilicata is full of native grains like Khorasan or Senatore Cappelli. In some towns, it is easy to find housewives who even make pizza in a pan with remilled semolina.

From a nutritional point of view, both flours contain complex carbohydrates, proteins, and dietary fiber. Soft wheat flour may contain slightly less protein than remilled durum wheat semolina, but the differences are generally minimal. We are talking about approximately 12% protein for soft wheat flour and about 13.5-14% for remilled durum wheat semolina.

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

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