Fresh Whole Grain (wholemeal) Organic Triticale
Triticale is a hybrid crossbred in Scotland in the 19th century between rye and wheat for flavour and nutrition used by bakers to add flavour to bread products.
Variety: organic "triticale"
Grown by: Spencer Organics - VIC
A 100% extraction flour. So nearly all the grain, and the best bits at that, are in the bag. We simply lift off just the largest of the bran particles leaving a very fine powder that will give you the best possible balance of maximising flavour and nutrition without closing up the crumb or making your dough difficult to manage. High extraction flour has been popularised by Chad Robertson’s modern sourdough classic “Tartine Bread”
Triticale (X Triticosecale) is a hybrid grain obtained from crossing rye (Secale) and wheat (Triticum) grains. The earliest attempt to develop triticale attributed to the Scottish scientist A.S Wilson was not very successful. In 1898, an Australian agronomist named W. Farrer successfully produced triticale by crossing Willet Wheat with Alabama’s rye.
Today’s triticale is cultivated mostly in Europe and in very limited areas in the US.
Triticale flour has several functions in baked goods, partially similar to those found in wheat and rye flours:
- Taste: mostly earthy, sweet and nutty
- Color: provides subtract for Maillard’s browning reaction
- Structure: aids in structure development and mechanical stability of baked goods
- Water absorption: helps support dough stability and handling
Few quality differences are generally observed in baking qualities of triticale and rye flours. It can be used most adequately in making rye or American mixed wheat-rye breads. Other applications include tortillas, cookies and cakes.
Generally, triticale flour produces weak doughs due to its inferior gluten strength and high alpha-amylase activity. The following table shows a comparison of triticale functional properties with wheat