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.
Flour
Bread, pastry, pizza and culinary products
02Malt
Brewing, distilling and food applications
03Pasta
Fresh and dry golden cereal products
04Feed
Forage and grain-oriented routes
Tritordeum transforms its GOLDEN COLOUR and DISTINCTIVE CEREAL IDENTITY into practical opportunities across bakery, brewing, pasta and feed systems.
Each application route requires its own technical approach. The role of Tritordeum may vary according to flour extraction, malt type, inclusion level, recipe formulation and processing conditions.
Choose Your Tritordeum Route
From flour and sourdough to specialty malt and forage, Tritordeum can be incorporated into several differentiated cereal value chains.
Flour
Golden breads, pastry, pizza, snacks, culinary coatings, sourdough and speciality bakery concepts.
Explore Flour Applications → 02 BREWING & FOODMalt
Malt grain and malt flour for beer, distilling, bakery enhancement and extruded snack concepts.
Explore Malt Applications → 03 PASTAFlour & Semolina
Fresh and dry pasta formats with naturally golden appearance and differentiated cereal positioning.
Explore Pasta Applications → 04 ANIMAL FEEDForage & Grain
Additional routes for forage biomass and grain-based feed evaluation within diversified systems.
Explore Feed Applications →Golden Flour for Bakery and Food Innovation
Tritordeum flour can be used across artisan and industrial food applications, from naturally golden breads to pastry, pizza, snacks, culinary coatings and fermented doughs.
Golden Loaves
Craft sourdoughs, yeast-leavened breads, sandwich loaves and artisan bakery products.
Sweet Bakery
Viennoiserie, cakes, muffins, biscuits and cookies.
Dough Applications
Napolitan-style pizza, focaccia and Roman pinsa.
Crisp Products
Baked crackers and cereal-based snack concepts.
Coatings & Sauces
Batters and texturising applications for culinary uses.
Brionut
Hybrid bakery concepts combining brioche and doughnut inspiration.
Fresh & Dry Pasta
Flour- and semolina-oriented routes for golden pasta products.
Sourdough
Fermented dough applications for artisan bread and bakery products.
Use Colour and Flavour as Product Advantages
Tritordeum flour gives product developers a naturally golden cereal base for visually distinctive recipes. Hydration, fermentation, flour type and inclusion percentage should be adjusted according to the desired texture and final application.
Select Flour Type
Choose refined, wholegrain or malt flour according to product colour, flavour and functional objectives.
Adapt the Process
Validate hydration, fermentation and handling behaviour for the selected formulation and application.
Create Identity
Translate the golden colour and cereal taste into recognisable products and consumer communication.
A Naturally Golden Route for Pasta Products
Tritordeum offers a visually distinctive cereal option for fresh and dry pasta development. Current evidence and market applications particularly support exploration of flour-based pasta, while semolina-oriented routes require technical validation according to the intended product and process.
Malt for Brewing, Bakery and Snack Innovation
Tritordeum malt opens complementary application routes for brewers, distillers and food innovators. Malt type, inclusion rate and process choices influence colour, flavour, fermentation and final product behaviour.
Malt Flour
Malt flour can support flavour and technical exploration in breads and other bakery formulations.
Beer
Malt grain brings alternative cereal identity, colour and flavour opportunities to brewing recipes.
Snacks
Malt ingredients can enter baked or extruded concepts with differentiated cereal and toasted notes.
Design Recipes Around the Malt
Tritordeum malt should be considered an ingredient with its own behaviour, not simply a direct barley-malt replacement. Brewing trials have highlighted opportunities in sensory identity, while recipe design should account for grist proportion, crush, lautering and mash pH control.
Flavour
Cereal, honeyed, biscuit and toasted pathways according to malt type.
Process
Validate crush, mash pH and lautering strategy for each grist.
Styles
Explore wheat-beer, ale, IPA and speciality recipe directions.
Scale
Move from recipe trials to commercial batches with technical control.
Practical Guidance from the Home Brew Competition
Process-oriented insights for developing beers with Tritordeum malt.
Read Article → COMMERCIAL APPLICATIONAward-Winning Altbier with Tritordeum Malt
Discover how an innovative recipe progressed toward brewery application.
Explore Brewing Articles →Additional Routes for Forage and Grain
Tritordeum is also evaluated in animal-feed and forage-oriented systems. These applications expand the cereal platform beyond food and malt, while requiring agronomic and nutritional validation for each production route.
Biomass and Fresh Feed Routes
Tritordeum forage can be evaluated for fresh-cut, grazing or preserved-feed applications within diversified systems.
Feed Ingredient Evaluation
Tritordeum grain may be explored as a feed ingredient based on analysed composition, feed formulation and target species.
From Crop Biomass to Nutritional Evaluation
Feed applications should be developed with appropriate agronomic measurements, forage quality analyses and formulation assessments. Tritordeum offers an additional route for partners exploring cereal crop diversity and specialised feed chains.
Crop Production
Evaluate biomass development and agronomic suitability.
Feed Analysis
Measure nutritional and preservation-relevant characteristics.
Application Route
Define forage, grain or mixed-feed opportunities with partners.
Choose the Right Format for Your Project
Tritordeum materials can support home users, professional processors, product developers, researchers and commercial partners.
Flour
Refined and speciality flour routes for bakery and culinary uses.
Buy Flour →Malt Grain
Brewing and product-development routes for cereal malt innovation.
Buy Malt →Malt Flour
Speciality ingredient opportunities for bread and food products.
Visit Shop →B2B & Research
Samples, processing trials, ingredients and partnership enquiries.
Contact Us →Develop Your Next Tritordeum Application
Continue with evidence-based articles and technical materials supporting bakery, pasta, malting and value-chain innovation.
Tritordeum Flour in Baking
Properties, uses and practical considerations for bakery applications.
Read Article → PASTAColour, Texture and Stickiness
The evidence and application opportunity for golden pasta products.
Read Article → BREWINGTritordeum Malt Guidance
Practical insights from brewers working with Tritordeum malt.
Read Article → FEEDForage Crop Research
Explore the research context for Tritordeum in forage applications.
View Resource →
THE GOLDEN CEREALReady to Use Tritordeum?
Buy Tritordeum flour and malt online, explore technical resources, or contact us about ingredients, trials, samples and professional applications.
Sustainability in farming
Tritordeum is a very robust crop:
The grain is produced under contract with local farmers with a full traceability from seed to food Farmers cultivating Tritordeum receive higher incomes per hectare in comparison to other crops
Sustainability in processing
Tritordeum has a serie of characteristics that makes it more efficient in processing
In backing
In malting
*enzymes are proteins naturally ocuring in cereal that have a specific action when activated.
In the case of Tritordeum, those enzymes allow to reduce complex carbohydrates into simple sugars.
This allows to speed up sugar conversion and fermentation
