Tritordeum is a grain developed by crossing hard wheat and wild barley. It is not a GMO (genetically modified organism). It was developed in Spain, after 30 years of careful selection in the fields. It makes highly digestible bread, with less indigestible gluten (gliadin) than standard wheat. Contains up to 10 times more lutein than standard wheat.
High in dietary fibre and fructan, as well as protein with high nutritional value and essential minerals like copper and zinc.
|Calories:||1165 kJ /270 kcal|
|of which are saturated||0.2 g|
|of which are sugars||1.2 g|
|Dietary fibre:||6.4 g|
WHEAT flour, starter dough (water, RYE flour, wholemeal RYE flour, WHEAT flour and yeast), water, WHEAT bran, salt and yeast. May contain traces of SOYA.
Long loaf with rounded ends, with one horizontal score.
Cream-coloured crumb. Golden crust sprinkled with flour.
Bready, with toasted notes. Bready, with intense flavours. Soft, juicy, irregular crumb.
Crunchy but soft crust.