🧁Spiced Chocolate Cupcakes Recipe by Loveinmycakes A wonderfully festive treat: chocolate and spice cupcakes, topped with silky chocolate truffle rosettes and crowned with Ferrero Rocher. An indulgent combination of warmth, aroma, and richness—absolutely worth trying this season. PREP. 20 min BAKE 20 min TOTAL 1 hour Connect with Cocinilla Blank Ingredients 2 eggs 200 g […]
🎄Linzer Cookies Recipe by Loveinmycakes These Linzer Cookies, a traditional treat from Austria, are a classic delight for the festive season. Their signature feature is the sandwich format: two delicate butter-almond cookies joined together with a layer of redcurrant or apricot jam. The texture is exquisite—a soft, buttery cookie enriched with finely ground almonds, resulting
1) Defining the frameworks Organic (ecological) agriculture A regulated production system that prohibits GMOs and synthetic agrochemicals, relies on approved input lists, and requires periodic third-party audits and full supply-chain traceability. The focus is process compliance and residue avoidance in grain and derived foods. Regenerative agriculture A management approach aimed at measurable ecosystem outcomes—improved soil
🚜Organic vs. Regenerative Agriculture — and how Tritordeum Regen’ puts it into practice Read More »
🌿Chive & Sesame Crackers Recipe by Elhogardelasrecetas Crisp, no-knead chive & sesame crackers made with Tritordeum flour for a naturally golden color and delicate aroma. Just mix, roll to 2 mm, and bake until snappy. Perfect on their own or alongside cheeses, dips, and charcuterie; they keep well in an airtight container for up to
Introduction Tritordeum is an innovative cereal born from the crossing of wild barley (Hordeum chilense) and durum wheat, developed through conventional plant breeding. This article showcases images from our Patagonian expeditions and recounts the scientific and human story behind its creation, its nutritional traits (notably its high lutein content), and its technological potential in baking, malting/brewing, and pasta. 1) Patagonia: in search of Tritordeum’s mother In the late 20th
🌎Tritordeum: From a Patagonian discovery to a golden cereal for bread, beer, and pasta Read More »
🍞 Sourdough Sandwich Loaf with Tritordeum Flour Recipe by Cocicachorritos A soft, golden, aromatic loaf—perfect for toast and sandwiches. PREP. 25 to 35 min BAKE 40 min TOTAL 3 hours Access the recipe in Spanish Blank Ingredients 200 g active sourdough Tritordeum starter (100% hydration) 385 g Tritordeum flour 200 g milk (or plant-based drink)
🍪 Crispy Wholegrain Butter Cookies Recipe by Etienne Vassiliadis Golden, aromatic, and perfectly crunchy, these cookies combine wholegrain flour, creamy butter, and a touch of brown sugar for a rich, wholesome flavor. Ideal with tea or coffee, they deliver rustic goodness and balanced sweetness in every bite. PREP. 15 min BAKE 12 to 15 min
🍺Brewing with Tritordeum Malt: What Changes in the Mash (and Why) Tritordeum—an amphiploid hybrid of durum wheat and Hordeum chilense—is emerging as a fully capable base malt for beer. Across lab and pilot work, mash performance, extract, attenuation and alcohol are comparable to barley, with distinctive advantages: consistently high FAN, low β-glucan carryover, and clean
🍺Brewing with Tritordeum Malt: What Changes in the Mash (and Why) Read More »
Payés Tritordeum with wheat, spelt and rye Recipe by Maioris Baker A rustic Pan de Payés Tritordeum enriched with wheat, spelt, and rye. The blend delivers a golden crumb with gentle sweetness, nutty depth, and subtle malt notes, wrapped in a thin, crackly crust. A 70% hydration and long cold proof build aroma, keepability, and
🫓Molletes with Yogurt & Poolish Recipe by Pan Sin Filtros These Andalusian-style molletes are tender, pale-crusted rolls built for breakfast. A yogurt-hydrated dough delivers extra softness and mild tang, while a Tritordeum poolish—made from a durum-wheat × wild-barley cereal—adds a subtle sweetness. PREP. 30 to 35 min BAKE 13 to 14 min TOTAL 8 to
