Taste, texture, and visual appeal—all are notable drivers in the purchase of breads, pies, pizzas, and other baked goods. Traditionally used in pasta, durum and semolina flours—both milled from durum wheat—are increasingly incorporated into fresh and shelf-stable bakery formulations to contribute an artisanal sensory profile in doughs, as a dusting flour, and beyond. Download the newest white paper from Italgrani to learn how durum and semolina flours can make your baked goods stand out.