Often referred to as whole wheat, the ryes, semolina and durum, and instantized flours. Whole Wheat Flour is the entire wheat kernel milled to a specific granulation and packed. Rye flour is milled from 100% whole rye. Semolina and Durum flour are both products of durum wheat. Semolina is the coarsely milled endosperm of durum wheat and is primarily used for long goods pasta such as linguine and spaghetti. Durum flour is the fine, reduced flour milled from durum wheat and is generally used in short goods pasta such as elbow macaroni and shells. Instantized flour is quick-mixing flour produced using a special agglomeration process. This flour mixes very quickly into liquids and produces lump-free batters and gravies.