Durum in a sentence

Pastas made under this category must be made only with durum wheat semolina or durum wheat whole-meal semolina and water, with an allowance for up to 3% of soft-wheat flour as part of the durum flour.

North Dakota durum acres have declined in recent years due to both local and world dynamics, however, the producers growing durum remain as dedicated as ever to producing a quality product to make premium pasta products.

They’ve worked hard to grow their own forage crops, even taking a few thousand acres of durum wheat that didn’t grow well enough to sell and cutting and baling it for feed instead.

Among the main imports were liquefied petroleum gases, durum wheat, motor spirit ordinary, petrol oil, and cane sugar intended for use in sugar refineries.

Canada, the main producer of durum wheat, relies on pesticides for cultivation.

According to the Italian millers’ association, the national production of durum wheat fell by 2.5% to 3.9 million tonnes this year compared to 2019.

Durum Wheat was procured from contracted farmers at the contracted price of Rs 660 per quintal against Rs 640 MSP.

He says: “There’s no crystal ball prediction of what 2020 will be like, but early indications are that desert durum should be a bit higher than last year --- although nobody knows how much higher at this time because there’s nothing planted yet.

Major imported commodities from Russia to Ethiopia include monoammonium, diammonium phosphate, durum wheat, fertilizers, motor vehicles, aeroplane parts and steel.

At first, dry pasta was a luxury item in Italy because of high labor costs; durum wheat semolina had to be kneaded for a long time.

At first only B could be flattened, moving from the hexachordum durum (the hard hexachord) G–A–B–C–D–E where B is natural, to the hexachordum molle (the soft hexachord) F–G–A–B –C–D where it is flat.

Classes used in the United States : * Durum – Very hard, translucent, light-colored grain used to make semolina flour for pasta & bulghur ; high in protein, specifically, gluten protein.

It is made by taking baked flat bread (made of durum wheat flour, salt, yeast and water), then separating it into two sheets which are baked again.

The Campidano plain, the largest lowland Sardinian produces oats, barley and durum, of which is one of the most important Italian producers.

The gluten protein in durum wheats used for pasta is strong but not elastic.

Whole wheat macaroni products – similar to macaroni products except that only whole wheat flour or whole wheat durum flour, or both, may be used as the wheat ingredient.