Triticale is a cereal resulting from the crossing of durum wheat (Triticum sp.) and rye (Secale sp.) and has only been cultivated commercially for 35 years. Poland is one of the world’s leading producers of this cereal.
In everyday food consumption, triticale is often incorporated into multigrain flour.
The triticale selected by Farinart comes from qualified sources, cultivated with care to ensure exceptional purity and optimal nutritional benefits.
This product is available raw, roasted, sprouted or malted, and is offered whole, cracked, flaked or ground into flour. It can be sourced from either conventional or organic farming. Our triticale is GMO-free.
Due to its very high activity of α-amylase and β-amylase, 100% triticale flour usage is limited to chapatis, pancake and waffle preparations. Triticale flour is more often used as a partial substitute for wheat flour in breads, tortillas, cakes and biscuits, or it will provide a mild, earthy and nutty flavour.
Triticale contains more fibre, protein and minerals than rye and wheat. However, it also contains more of the amino acid lysine than wheat flour and has better digestibility. Triticale is rich in manganese, iron, copper, zinc, phosphorus, calcium, potassium and magnesium, as well as B-complex vitamins.
Like wheat and rye, triticale is rich in gluten and FODMAPs (Fermentable by colonic bacteria Oligosaccharides, Disaccharides, Monosaccharides and Polyols).
