Small history

The grain is made up of three main parts, namely: 

• germ
• endosperm
• and bran. 

A distinction is drawn between soft wheat, with a white crumbly kernel, and hard or durum wheat in which the kernel is yellower and harder. 

• Soft or common wheat 
  Originally from Mesopotamia, soft wheat is one of the most ancient cultivated crops in the world. Soft wheat produces a white spike or head bearing 12 to 15 spikelets containing 2-3 flowers. The grain produces a siftable flour used in bread making. 
• Hard or durum wheat
  Hard or durum wheat is a tall grain (80-120 cm) with low tillering, producing bushy heads or spikes and large kernels. The grains are ground to make pasta, couscous and semolina.
  • Pasta 
  • Semolina and couscous

Cracked wheat 
As its name indicates, these are cracked kernels, i.e., broken into pieces. The advantage is quicker cooking. 

Buckwheat 
The grains, triangular black achenes, are used mostly for food (e.g., France's buckwheat crêpes, Italy's black polenta). 

Spelt or Farro
An ancient variety of wheat and the most-used grain in the 19th century because of its hardiness.