Maida wheat is generally softer than standard "whole" wheat and is used to create soft flour, similar to that used for pastries.
Durum wheat is very similar to the standard "whole" wheat, in which the flour made from it can be used for a wide assortment of uses. It is typically known as an all-purpose flour.
Answers
February 22, 2010
Maida wheat is generally softer than standard "whole" wheat and is used to create soft flour, similar to that used for pastries.
Durum wheat is very similar to the standard "whole" wheat, in which the flour made from it can be used for a wide assortment of uses. It is typically known as an all-purpose flour.