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:||1088 kJ /257 kcal|
|of which are saturated||0.7 g|
|of which are sugars||0.8 g|
|Dietary fibre:||8.7 g|
TRITORDEUM flour (52%), water, starter dough (TRITORDEUM flour, water and WHEAT flour) yeast and salt. May contain traces of SOYA.
Ausencia de OMG.
Large, long loaf with rounded ends, with one central
Yellowish crumb. Matte brown crust sprinkled with flour.
Slightly sour smell.
Bready, with toasted, slightly sour flavours.
Compact crumb. Crunchy crust