Differences among durum wheat flours?
I need help! I recently developed an interest in baking bread using durum flour. However, I am confused over the different types of product that come from durum wheat. My local Italian import store sells bags of "durum flour", which is very finely ground and very pale yellow in color, similar to regular wheat flour. They also sell bags of "semolina" which is coarser ground and bright yellow in color. They also sell bags of "semola rimacinata di grane duro" imported from Italy, which I have not yet purchased and opened to inspect. Can anyone help me understand the difference between these products and their use in baking bread? Thanks!!