Uniqua Verde Tritordeum
Molino Dallagiovanna
Made from 100% Tritordeum - a revolutionary hybrid of durum wheat and wild barley. Higher in lutein, fiber, and oleic acid than wheat. The barley component provides exceptional digestibility - some gluten-intolerant individuals report tolerating this well. Makes beautiful sourdough bread and pizza.
Optimal hydration: 58% – 68%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 2-4 hoursat 22°C
OfficialW130. Fast leavening flour. 3-4h at room temp.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Comments
0No comments yet. Be the first to share your bake.
Got an amazing bake?
Share your recipe on a pizza/baking community and get 3 months of PRO free.
Best For
Pizza Classica
Technical Specifications
Absorption | 55% |
Molino Dallagiovanna Uniqua Verde Tritordeum is 11% protein, a recommended hydration range of 58–68%, and 55% absorption. Made from 100% Tritordeum - a revolutionary hybrid of durum wheat and wild barley. Higher in lutein, fiber, and oleic acid than wheat. The barley component provides exceptional digestibility - some gluten-intolerant individuals report tolerating this well. Makes beautiful sourdough bread and pizza. It ferments best over 2–4 hours at room temp (22°C). W130. Fast leavening flour. 3-4h at room temp.
specialty, tritordeum, digestible, ancient-grain, low-gluten-alternative, nutritious