 Pronounced
trit-ih-KAY-lee, this grain is a wheat-rye hybrid, but is higher in
protein than either wheat or rye. In yeast bread dough triticale
flour has better handling properties than rye flour, but does not
handle well as a wheat dough.
Triticale
is a healthy grain, and has a higher protein content. Of that
protein, it has a higher quality amino acid balance than it's
parents. It has a higher lysine content than wheat and like wheat,
can be stored for long periods of time.
Because of
it's weaker gluten content, when making leavened breads, you should
use at least 50% wheat flour to ensure a good rise. Don't knead the
dough excessively as this can damage triticale's delicate gluten.
In the
Unifine process the grain enters a high speed rotor and is instantly
shattered into fine flour, even the bran and the germ are burst! Air
goes through the rotor with the grain and blows the flour out, thus
keeping it cool throughout the process, retaining many nutrients.
With the Unifine process the natural oils in the grain are kept
intact and do not get hot like in regular grain milling and
stoneground milling. Unifine process flour is ultra-fine textured.
INGREDIENTS: Organic Triticale Flour.
Nutrition Facts
Serving
Size: 1/4 cup (30 g)
Nutrient
Amount % DV
Calories
100 Calories
from Fat 5 Total Fat
0.5 g 1% Sodium 0 mg
0%
Total
Carbohydrate 22 g 7% Dietary
Fiber 4 g 18% Protein 4 g Iron 4%
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Note: This flour is processed in a mill which also processes
wheat flours.
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- Why go
organic? Organic foods are grown without synthetic fertilizers,
pesticides, or herbicides. Organic foods are not genetically
modified. Organic foods are grown in soil that is nurtured, not
treated... which means top soil, groundwater, rivers, lakes,
streams, watersheds, fish & wildlife, and people are not
compromised. Healthy food grows in healthy soil. You can often
taste the organic difference!
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