Durum wheat is very hard, which facilitates high yield of semolina. The break system for
durum wheat is extended to allow gradual breakdown of kernels to achieve maximum
production of semolina and minimum production of flour. Purified semolina from the break
system is uniformly sized and freed from adhering bran by repeated sizing, grading, and
purification. Most semolina is from sizing purifiers, making durum mills readily recognized
by the large number of purifiers. The traditional durum wheat semolina particle size is
coarser relative to what is used by modern pasta processors today, which tends to be finer.
Although durum wheat is primarily associated with pasta production, a very high
percentage of durum wheat is used for the production of couscous, a popular food in North
Africa. A considerable portion of durum wheat is also used for bread baking, which includes
flat-breads as well as hearth-style bread.