Kamut Flour

Kamut Flour

Types and Characteristics

This flour is obtained from the milling of kamut wheat, an ancient variety of Egyptian durum wheat. On Tibiona, there are two types of this flour: whole kamut flour (whole kamut semolina) and sifted kamut flour. Both are available ground stone-milled or roller-milled; stone-milled flours are suitable for those who want a pure product, meaning without accidental contamination with wheat (in the stone mill where it is processed, wheat is not milled), while roller-milled flours are processed in the same mill where wheat is also processed, consequently there may be a remote risk of contamination with it. Furthermore, the roller mill has a better ability to refine the flour, thus sifted roller-milled kamut flour is, from a technological standpoint (elasticity, extensibility, strength...), superior to stone-milled flour. Regarding the difference between whole kamut flour and sifted flour, the latter is much more suitable for baking than the former, but not only that, it is also excellent for pasta, pastries, and cookies. At the same time, sifted kamut flour is lighter than whole flour, making it more suitable for recipes that require a more delicate texture.