Brown medium bulgur is a product obtained by cleaning, cooking, drying, and optionally dehusking and crushing wheat (Triticum durum, Triticum aestivum, Triticum monococcum, Triticum dicoccon) according to technical standards. Brown medium bulgur must possess its characteristic color, taste, smell, and appearance. Coarse bulgur has larger granules and retains its shape and texture well during cooking, making it suitable for pilafs and side dishes where the grains are intended to remain separate and distinct. Due to its larger granules, brown coarse bulgur typically has a longer cooking time compared to brown medium bulgur. Brown medium bulgur is the most suitable type for making pilaf. The difference between brown medium bulgur and yellow medium bulgur lies in their wheat variety and processing methods. Brown medium bulgur is made from whole wheat grains that retain their bran, resulting in a nuttier flavor and chewier texture. It is less processed and contains more fiber. Yellow medium bulgur, typically made from durum wheat, is parboiled, dried, and then cracked. This process gives it a lighter color, milder flavor, and softer texture when cooked. Both types can be used in similar dishes, but they will impart different tastes and textures.

General Physical Properties: % 100 Durum Wheat

Origin: Türkiye

Packaging Types:  It is packaged in, 25 kg,kraft bags and 500kg -1000kg- 1200kg PE sacks.