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Special high-protein bread made with Tritordeum flour, wheat gluten, vegetable fibres and sourdough. A functional bakery product designed to combine high protein content with the distinctive golden colour and cereal flavour of Tritordeum.
Vechtdal IPA is a craft India Pale Ale brewed by Vechtdal Brouwerij in the Netherlands. Made with barley malt, Tritordeum, hops and yeast, it is a bold and aromatic beer with a pronounced hop profile, firm bitterness and the distinctive cereal contribution of Tritordeum. The beer has 7% alcohol by volume, 60 IBU and a golden-amber colour of 13 EBC.
Vechtan Weizen is a Dutch craft wheat beer brewed by Vechtdal Brouwerij. It is positioned as a Weizen Pale Ale: more expressive than a classic Weizen, yet softer and rounder than a Pale Ale. With 5.5% alcohol and 30 IBU, it combines wheat-beer smoothness with a hoppy, refreshing and slightly bitter profile.
Tajarin di Tritordeum is an artisanal Italian pasta from Corte di Rivalta made with 70% Tritordeum flour and 30% durum wheat semolina. Inspired by the traditional Piedmontese tajarin format, it combines the golden colour and cereal flavour of Tritordeum with the texture and cooking quality expected from premium Italian pasta. Cooking time: 6 minutes.
Rametti di Tritordeum are rustic Italian snack sticks made with Tritordeum flour by Corte di Rivalta. They offer a crisp texture, golden colour and cereal-forward flavour, showing how Tritordeum can be used in savoury bakery snacks beyond bread and pasta.
Organic Tritordeum flour from Molinos Zamoranos, presented in a 5 kg format for artisan and professional bakery use. This certified organic flour is milled from Tritordeum grain, a cereal obtained from durum wheat and wild barley, and includes the germ of the grain. It offers the characteristic golden colour, cereal aroma and nutritional differentiation of Tritordeum, with naturally higher levels of protein, dietary fibre and lutein compared with conventional refined wheat flour.
Artisanal Friselline di Tritordeum from Il Mulino Calogiuri, made with stone-milled Tritordeum flour in a traditional Italian twice-baked bread format. These savoury bakery products offer a delicate cereal flavour, rustic texture and the distinctive golden identity of Tritordeum. They are produced as a short-supply-chain, km 0 product, without preservatives or additives.
Artisanal Tarallini Tritordeum all’Olio from Il Mulino Calogiuri, made with Tritordeum flour, high-oleic sunflower oil, white wine, extra virgin olive oil and natural aroma. These savoury Italian snack rings combine the traditional tarallini format with the golden colour and cereal character of Tritordeum, offering a crisp texture and Mediterranean flavour profile.
Traditional Italian Quaresimali cookies made with Tritordeum flour by Il Mulino Calogiuri. These artisanal biscuits have a light, crisp texture and a delicate toasted cereal flavour, combining Italian pastry tradition with the golden colour and distinctive grain identity of Tritordeum. They are suitable as a sweet bakery product for tea, coffee, dessert pairings or gourmet gifting.
Biscotti caserecci di Tritordeum are artisanal Italian home-style biscuits made by Il Mulino Calogiuri. They combine traditional sweet bakery craftsmanship with the distinctive golden colour, cereal flavour and rustic identity of Tritordeum, offering a simple and authentic biscuit for breakfast, coffee, tea or everyday sweet moments.
Maccheroni di Tritordeum are artisanal Italian dry pasta made by Il Mulino Calogiuri with stone-milled Tritordeum flour and water. This pasta format combines the rustic cereal flavour, golden colour and distinctive identity of Tritordeum with a traditional Italian maccheroni shape, suitable for Mediterranean sauces, vegetables, legumes and simple olive-oil-based recipes.
Orecchiette di Tritordeum are artisanal Italian dry pasta made by Il Mulino Calogiuri with stone-milled Tritordeum flour and water. This traditional orecchiette format combines the rustic cereal flavour, golden colour and distinctive identity of Tritordeum with a shape especially suited to Mediterranean sauces, vegetables, legumes and extra virgin olive oil. The supplier describes it as a low-glycaemic-index pasta.
Caserecce Tritordeum e Orzo Beta are artisanal Italian dry pasta made by Il Mulino Calogiuri with stone-milled Tritordeum flour, beta barley flour and water. This pasta combines the golden cereal identity of Tritordeum with barley, offering a rustic flavour, firm texture and a traditional caserecce shape suitable for Mediterranean sauces, vegetables, legumes and extra virgin olive oil.
Farina di Tritordeum Speciale Lievitati is a Tritordeum flour from Il Mulino Calogiuri intended for leavened bakery applications. It is positioned for products such as bread, focaccia, pizza and other fermented doughs, where Tritordeum can contribute golden colour, cereal aroma and a distinctive Mediterranean grain profile.
Belgomalt Creative Series Tritordeum Malt is a brewing malt made from Tritordeum, offered by Brouwland in a 5 kg format. It combines excellent brewing performance with a distinctive sensory profile of light maltiness, dry cereal notes and a nutty character. Tritordeum malt is suitable for many beer styles, especially malt-forward ales such as pale ales, IPAs, barley wines, stouts, porters, saisons and Belgian-style beers. As Tritordeum is a hull-less grain, brewers should use it similarly to wheat malt, with recommended inclusion rates up to 50% of the grist. It has high diastatic power, contributes subtle orange/copper colour to wort due to lutein, and may support a fine and persistent beer foam.
Ready-to-eat Chicken Curry Pasta meal made with cooked Tritordeum pasta, oven-baked chicken, creamy curry yoghurt dressing, vegetables, seeds and spices. The recipe combines Tritordeum pasta at 44% with baked chicken at 20%, creating a balanced meal with cereal character, protein, curry notes and a varied texture from vegetables, pumpkin seeds and almonds.
Dallagiovanna Uniqua Verde is a stone-ground Tritordeum flour distributed by BrickOvenBaker in the United States. Made from 100% Tritordeum and 100% Italian grains, this flour offers the golden colour, cereal aroma and distinctive nutritional profile associated with Tritordeum. It is especially suited for sourdough bread and focaccia with short to medium leavening times.
Vegan Tritordeum fruit cookies from Bisschopsmolen, made with Tritordeum flour, lactose-free margarine, dried apricots, cranberries and lemon zest. These sweet bakery cookies combine the golden cereal character of Tritordeum with a fruity profile and a plant-based recipe suitable for vegan consumers.
Vegan Tritordeum quinoa chocolate cookies from Bisschopsmolen, made with Tritordeum flour, lactose-free margarine, dark chocolate, quinoa and lemon zest. These sweet bakery cookies combine the golden cereal character of Tritordeum with cocoa notes, a light quinoa crunch and a plant-based recipe suitable for vegan consumers.
Bake Off Wit Desem Tritordeumbrood is a white sourdough bake-off bread from Bisschopsmolen made with Tritordeum. It has a firm, caramelised and very crispy crust, an intense golden crumb colour, a lightly sweet and nutty flavour, a firm crumb with good structure and a roasted aroma. This product highlights the use of Tritordeum in premium sourdough bread with distinctive colour, flavour and sensory identity.
Tritordeum Witbroodmix is a 1 kg white bread mix from Bisschopsmolen, made with Tritordeum flour, rye sourdough powder and a lactose-free clean-label bread improver. It is produced and processed naturally by Commandeursmolen in Mechelen and is intended for home bakers who want to make white Tritordeum bread with a golden colour, cereal aroma and distinctive flavour. The mix has a shelf life of nine months when stored in a dry, cool place.
Tritordeum Eiwitrijke Vegan Banketmix is a 1 kg high-protein vegan pastry mix from Bisschopsmolen. Made with Tritordeum flour, lupin, potato starch and baking powder, it is designed for use in sweet bakery recipes where extra protein is desired. The mix is naturally produced and processed by Commandeursmolen in Mechelen and has a shelf life of nine months when stored in a dry, cool place.
Tritordeum Banketmix is a 1 kg pastry mix from Bisschopsmolen, made with Tritordeum, potato starch and baking powder. Developed in collaboration with Laurens ten Dam, this mix is intended for sweet bakery applications and home baking recipes using Tritordeum. It is naturally produced and processed by Commandeursmolen in Mechelen and has a shelf life of nine months when stored in a dry, cool place.
Pan Sunflower is a special artisan bread from Domi Vélez Bakery made with Tritordeum flour, pumpkin seeds and turmeric. It combines the golden colour and cereal flavour of Tritordeum with the warm aromatic profile of turmeric and the crunchy texture of pumpkin seeds. Fermented with Domi Vélez sourdough, it is designed as a soft, flavourful and nutrient-rich bread with a distinctive sensory identity.
Pan Spitz is a multicereal artisan bread from Domi Vélez Bakery inspired by German bread traditions. It combines Tritordeum flour, toasted rye malt, cereal flours, oat flakes, sunflower seeds, flax and sesame to create a deep cereal flavour, satisfying texture and aromatic profile. Fermented with Domi Vélez sourdough, it is well suited for sandwiches, savoury toppings, cheeses, smoked meats and rich Mediterranean-style pairings.
Pan Montañés is a special artisan bread from Domi Vélez Bakery made with Tritordeum flour, corn flour and oat flakes. It combines the golden cereal identity of Tritordeum with the mild sweetness of corn and the nutritional contribution of oats, creating a balanced bread with a rustic flavour, soft crumb and versatile pairing profile. It is especially suitable for cured meats, homemade stews and savoury Mediterranean-style meals.
Pan Golden Milk is a special artisan bread from Domi Vélez Bakery inspired by the traditional Ayurvedic golden milk drink. Made with Tritordeum flour, clarified butter, honey and turmeric, it combines the golden cereal identity of Tritordeum with warm aromatic notes and a soft, indulgent flavour profile. The supplier recommends pairing it with Iberian acorn-fed ham or Cantabrian anchovies for a distinctive gourmet toast experience.
Pan de queso de cabra payoya is a special artisan bread from Domi Vélez Bakery made with Tritordeum flour, semi-cured Payoya goat cheese, pistachios and high-quality artisan honey. It offers an intense flavour, an open crumb and a crisp crust, combining the golden cereal identity of Tritordeum with floral dairy notes from Payoya goat cheese, the richness of pistachios and the sweetness of honey. Fermented with Domi Vélez sourdough, it is designed as a gourmet bread for pairing with fine wines, Iberian ham, soft pâtés or anchovies.
Pan de Limón y Semillas de Amapola is a special artisan bread from Domi Vélez Bakery made with 39% Tritordeum flour, poppy seeds and natural lemon aroma. It combines the golden cereal identity of Tritordeum with a fresh citrus note and a subtle crunch from poppy seeds. Fermented with Domi Vélez sourdough, it is designed as a light, aromatic and versatile bread for sweet or savoury pairings.
Mollete Tritordeum is Domi Vélez Bakery’s reinterpretation of the classic Andalusian mollete, made with 83% Tritordeum flour. It offers a soft texture, golden cereal identity and a mild flavour profile, while preserving the traditional character of this iconic Andalusian bread. The supplier recommends warming it briefly before serving to enhance its sensory qualities.
Batard Tritordeum is an artisan bread from Domi Vélez Bakery made with 86% Tritordeum flour and a careful 24-hour sourdough fermentation. It highlights the golden colour, cereal aroma and distinctive flavour of Tritordeum in a traditional batard format. The supplier recommends warming it in the oven before serving to enhance its sensory qualities, and pairing it with soft cheeses, delicate cured meats, fresh fish, dry white wine or light red wine.
Pan Tritordeum by Panetier is an artisan-style bread made with 52% Tritordeum flour, sourdough, yeast and salt. It has an elongated shape with rounded ends, a yellowish crumb and a toasted brown crust lightly dusted with flour. The bread offers a characteristic bread aroma with a slight acidic note, toasted flavour notes and the distinctive golden cereal identity of Tritordeum. The supplier highlights that it is made without GMOs, additives or preservatives.
