I went to La Milanaise website to try and understand what the numbers stand for in their durum semolina. I buy my semolina at the grocery in transparent bags and I can see its texture and degree of fineness. But I can't with La Milanaise and I don't want to take the risk and buy a 20 kg bag and end up with one that is too coarse for my Moroccan bread making.
I didn't find an answer to my questions there, but I found this very interesting serie of 2 videos about local wheat in Quebec. I thought I'd share, taking the risk that those maybe were posted here before.