Il Mulino Calogiuri – Special Tritordeum Flour for Leavened Baked Goods
This artisanal Tritordeum flour from Il Mulino Calogiuri is crafted from the naturally bred hybrid grain Tritordeum (a cross between durum wheat and wild barley), offering a nutrient-rich, golden-yellow flour with a subtle, sweet and nutty flavor. Its fine, cylinder-milled texture ensures uniform performance and excellent dough handling for leavened applications, making it ideal for bread, focaccia, pizza, pastries, and homemade pasta.
Tritordeum flour is naturally high in dietary fiber, carotenoids (notably lutein), protein, and antioxidants, contributing to improved digestibility and a distinctive sensory profile compared with conventional wheat flour.
Produced without additives or preservatives, this flour combines traditional milling quality with modern nutritional value, suitable for bakers seeking both taste and functional versatility in leavened doughs.
