The plants of Durum Italia use mainly national durum wheat and especially local durum wheat of the Murgia highland, in Puglia.

Thanks to the climatic-pedologic characteristics of the ground, this wheat has particular features:

• High protein content (from 12,5% to 14,5%)
• Good gluten content
• Uniform wheat colour, with fast total lack of white-tipped kernels
• Low alpha-amylase activity
• Low ratio of moisture content (about 10,5 %), and so the end products have more prolonged conservation
• Hectolitre weight higher than 80. This product is suitable for the milling in traditional systems at low rotation, which don’t modify the quality and the organoleptic values of the semolina.

The characteristics of the durum wheat milled by Durum Italia plants give to the end products (re-milled semolina for bread-making, extraction semolina for fresh pasta and semolinas for dry pasta) particular quality and organoleptic values, that can’t be compared with the products of other plants.