👉🏻 The Dutch Baking Center (Nederlands Bakkerij Centrum) launched a new initiative to promote 🌍sustainable projects in the baking industry. Among those initiatives is 🌾 Tritordeum 🌾. Tritordeum was introduced in the Netherlands in 2016 under the leadership of Wiro Nillesen, value-chain manager, with the support of KOLLENBERGER SPELT, a Group of innovative 👨🏼🌾 farmers, De Commmandeursmolen, a Stone-ground flour […]
01 · Présentation La céréale dorée pour des filières résilientes Tritordeum,la céréale dorée Issue du blé dur et d’une orge sauvage, pensée pour des filières alimentaires innovantes. Céréale non-OGM, obtenue par sélection variétale conventionnelle. Trois atouts pour le marché français Atout 1Couleur doréeVisible dans pain, pâtes et produits céréaliers Atout 2Goût céréalierDoux, naturel, différenciant Atout
Tritordeum vs Wheat, Spelt and Khorasan: a Complete Comparison of Nutrition, Baking performance, Agronomy and Sustainability The cereal category is becoming more diverse. For decades, common wheat has been the reference crop for breadmaking because of its availability, yield, gluten functionality and industrial reliability. Alongside it, spelt and khorasan wheat have gained attention as “ancient”
HOW TO USE TRITORDEUM One Golden Cereal. Multiple Applications. Flour · Malt · Pasta · Feed Tritordeum is a versatile cereal platform for baking, brewing, pasta, distilling, food innovation and feed applications. Used as flour, malt, semolina or grain, it brings natural golden colour, distinctive cereal character and technical opportunities to differentiated products. Explore Applications
WHY TRITORDEUM MATTERS A Golden Cereal with Value Beyond Colour Taste · Nutrition · Research · Resilient Farming Tritordeum brings together distinctive sensory quality, nutritional interest, scientific research and crop diversification opportunities in a cereal developed for modern food, malt and agricultural value chains. Explore the Benefits Buy Tritordeum FOUR KEY ATTRIBUTES 01SensoryGolden colour and
WHAT IS TRITORDEUM? A Golden Cereal Born from Wild and Cultivated Diversity Durum Wheat × Hordeum chilense Tritordeum is a new cereal created through conventional plant breeding between durum wheat and a wild barley species. It combines a recognisable golden colour and distinctive flavour profile with opportunities in bread, pasta, malt, beer and cereal ingredients.
The Domestication of Tritordeum: How a New Cereal Crop was Created and what it Teaches us about the Future of Breeding Most of the world’s cereals were domesticated thousands of years ago. Their transition from wild grasses to staple crops happened gradually, through repeated cycles of selection for harvestability, yield, grain quality, and adaptation to
Tritordeum Sourdough: A Comprehensive Evidence-Based Review of Fermentation, Nutrition and Functional Performance Sourdough fermentation is increasingly recognized as a powerful biotechnological process capable of enhancing the nutritional quality, digestibility and functionality of cereal-based foods. Tritordeum, a novel amphidiploid cereal derived from Hordeum chilense and durum wheat (Triticum turgidum), combines favorable agronomic traits with a distinctive
Organic Tritordeum Flour – 5 kg Discover the premium Organic Tritordeum Flour from Molinos Zamoranos, presented in a 5 kg bag for artisan and professional use. Tritordeum is an innovative ancient-inspired cereal, naturally bred from the crossing of durum wheat (Triticum durum) and wild barley (Hordeum chilense). This unique grain combines the functional qualities of
Elaboración con Propósito: cómo Vechtdal Brouwerij integra Tritordeum en la Cerveza Artesanal Moderna En el corazón de la región neerlandesa de Overijssel se encuentra Ambachtelijke Vechtdal Brouwerij, una cervecería artesanal singular construida sobre dos pilares: el impacto social y la cerveza de alta calidad. Fundada en 2014 como empresa social, la cervecería ofrece un entorno
