Tritordeum is a new cereal born from the natural cross between durum wheat and wild barley. This cereal stands out for its beneficial properties and the versatility in cooking.
The flours derived from tritordeum are perfectly suited to the preparation of all sweet and savory products such as bread, pasta, panzerotti, cookies, cakes, giving them a golden color and a natural ancient flavour. Delights prepared with tritordeum are lighter and more digestible.
Tritordeum flour is particularly suitable for pizzeria, bakery and pastry. In addition, its health features allow you to serve the most demanding customer.
Tritordeum has a gluten content, as measured by tests approved by the Alimentarius Codex Commission. They are significantly lower than that of soft wheat and farro (spelt). People who suffer from "non celiac gluten intolerance" find cereals with lower levels of gluten, such as kamut or tritordeum, more digestible than soft wheat. Tritordeum could also be suitable for people with gluten intolerance.