Grupo de desplazamiento 6@2x

Baking
with Tritordeum

Grupo de desplazamiento 6@2x

Baking
with Tritordeum

Baking applications with Tritordeum

Tritordeum is an alternative to wheat in all types of savory and sweet bakery goods.

Typical applications include:

Bread

Savory products:

  • Breads
  • Pizza/Focaccia
  • Crakers/Snacks
Muffins

Sweet products:

  • Brioche
  • Croissant
  • Biscuits and Cakes

Benefits on processing and product include:

*in comparison to similar products baked with wheat flour

DSC_0553

Process Benefits*:

  • Better water retention (+10-20%)
  • Shorter kneading (-30%)
  • Shorter proofing (-20%)
  • Fat/Sugar reduction (-5-10%)
Trit 100% vs Trit 25% vs Wheat

Product Benefits*:

  • Yellow color
  • Crispy crust
  • Moist crumb (longer shelf life)
  • Soft crumb (short bite)

Find here our best Baking recipes

Looking for a recipe for a specific application? No worries, we have classified here the best recipes provided by our licensees, partners, customers and brand ambassadors.

Just filter below by category and start to get inspired!

All
Bread, Yeast, Direct process
Bread, Yeast, Direct process

Recipe and Process Recommendations

Looking for more information on recipe and process for your application?

Check the menu of this section and select your product to learn more about it.

Tell me about Tritordeum bread
Tell me about Tritordeum ciabatta
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