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.
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.
The catalog window for Molino Dallagiovanna Uniqua Verde Tritordeum is 2–4 hours at 22°C (72°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.
Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.
specialty, tritordeum, digestible, ancient-grain, low-gluten-alternative, nutritious
Absorption | 55% |
Uniqua Verde Tritordeum | ||
|---|---|---|
Strength | Medium | — |
Protein | 11% | 4.9%-6.1% |
Hydration | — | — |
Maturation | 2-4h 22°C | — |
