Molino DallagiovannaUniqua Verde Tritordeum
Milled from 100% Tritordeum, a hybrid of durum wheat and wild barley bred as a cereal in its own right rather than as a wheat substitute. It carries more lutein, fibre and oleic acid than wheat, and its gluten behaves differently: softer and less elastic, which is what people mean when they call it easier to digest. It is NOT gluten free and is not safe in coeliac disease. At 11% protein with no published W, treat it as a flavour flour rather than a structural one. It makes a distinctive sourdough and a good pizza, and it will not carry a long fermentation on its own, so blend it into a stronger base if you want more than a day.
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Technical Specifications
Absorption | 55% |
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Molino Dallagiovanna Uniqua Verde Tritordeum is 11% protein, a recommended hydration range of 58–68%, and 55% absorption. Milled from 100% Tritordeum, a hybrid of durum wheat and wild barley bred as a cereal in its own right rather than as a wheat substitute. It carries more lutein, fibre and oleic acid than wheat, and its gluten behaves differently: softer and less elastic, which is what people mean when they call it easier to digest. It is NOT gluten free and is not safe in coeliac disease. At 11% protein with no published W, treat it as a flavour flour rather than a structural one. It makes a distinctive sourdough and a good pizza, and it will not carry a long fermentation on its own, so blend it into a stronger base if you want more than a day. 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