Candeal

Candeal refers primarily to a type of hard wheat, specifically Triticum durum, grown particularly in Spain. It is prized for its high gluten content and the quality of flour it produces, traditionally used for making bread, pasta, and other baked goods.

Characteristics: Candeal wheat is characterized by its hard, vitreous kernels, which give the flour a distinctive creamy color and aroma. The high gluten strength contributes to the elasticity and structure of doughs made with candeal flour.

Geographic Distribution: While grown in other regions, candeal wheat is strongly associated with the Castile-León region of Spain, where it has been cultivated for centuries.

Culinary Uses: Candeal flour is particularly well-suited for traditional Spanish breads known for their dense crumb and long shelf life. It is also used in the production of certain types of pasta and other baked goods where a strong, extensible dough is desired.

Synonyms: The term "durum wheat" is often used interchangeably with "candeal," though "candeal" often implies specific regional varieties and traditional cultivation practices.

Agricultural Significance: Candeal wheat represents an important part of Spain's agricultural heritage and contributes to the diversity of wheat varieties globally. Its cultivation often involves traditional farming methods aimed at preserving the quality and characteristics of the grain.