Durum wheat is 3 times more expensive than soft wheat and in fact, the manufacture of dried pasta from soft wheat or from its mixtures with durum wheat, without adequate labeling, is considered to be an adulteration. Only a 3% presence of soft wheat is allowed, accounting for accidental contamination during the agricultural process. Also the typicality of some baked products protected by PDO or PGI is related to the exclusive use of semolina derived from durum wheat grown in well defined geographic areas - hence, the use of common wheat flour in the preparation of these products represents an adulteration. This Real-Time PCR kit detects and quantifies, using the calibrators provided in, soft wheat traces down to 1% (DNA w/w).
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