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.
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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