Description
Tritordeum flour, stone-milled.
Il Mulino Calogiuri stone-mills Tritordeum, a cereal from the natural cross of durum wheat (Triticum durum) and wild barley (Hordeum chilense), into a flour with a delicate, slightly sweet taste and notes of honey and nuts. The producer adds no preservatives or additives; per 100 g it carries 12 g of fibre and 14 g of protein.
Tritordeum was developed by researchers in Córdoba, Spain, starting in the late 1970s, and reached the market in 2013. Its golden colour comes from lutein, present at higher levels than in common wheat, and the plant tolerates drought and heat well.
For restaurants and chefs. Bread, focaccia and grissini made with it bake to a golden crust, and fresh pasta, gnocchi and ravioli stay elastic in cooking. In cakes and biscuits it gives a delicate flavour and a soft texture. The 1 kg bag suits regular kitchen use.
For specialty and Italian stores. Tritordeum is a new grain with a clear story, and its flour is the purest way to try it. The 1 kg size suits keen home bakers. It sits at the head of the producer’s Tritordeum range of pasta, friselle and biscuits.
Specs: 1 kg, case of 10, shelf life 12 months, Puglia (Italy).
Ingredients: stone-milled Tritordeum flour.
Nutrition per 100 g: 360 kcal, fat 2.2 g (saturated 0.6 g), carbohydrates 65.19 g (sugars 2.58 g), fibre 12 g, protein 14 g, salt 0.0023 g.
Allergens: gluten.
