Organic Triticale Flour

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 pro