Wheat and wheat products

Wheat flour is finely milled wheat from which most of the bran and germ have been removed. It is widely used for bread, pastries, sauces, batters and doughs.

Wheatmeal is milled from wheat and contains more parts of the grain than flour. It gives bread, pancakes and doughs a fuller flavour and firmer texture.

Wholemeal flour is made from the entire wheat grain, including the bran and germ. This gives it a rich flavour, darker colour and a nutritious, firm structure.

Patent flour is a very fine, white wheat flour. Thanks to its light structure, it is suitable for airy bakes, cakes, biscuits, sauces and fine doughs.

Coarsely milled wheat with a grainy texture, used for porridge, puddings, gnocchi alla romana, bakes and dusting bread and pizza dough.

Semolina is coarsely milled durum wheat with a firm, golden-yellow structure. It is mainly used for pasta, couscous, bread and traditional Mediterranean preparations.

Bulgur is wheat that has been pre-cooked, dried and cracked. It cooks quickly and is widely used in salads, pilafs, fillings and Middle Eastern dishes.

Couscous consists of fine grains of wheat semolina and is quick to prepare. It is often served with stews, vegetables, herbs and North African dishes.

Freekeh is roasted, young harvested wheat with a firm bite, nutty flavour and lightly smoky aroma. Lovely in salads, stews and as an alternative to rice or bulgur.