Polo Triticale Flour: The Strategic Hybrid for Modern Baking.
Our triticale flour is the technical solution for professionals seeking a product with an excellent balance of extensibility, flavor, and protein content.
Strategic Features and Functionalities:
Protein Synergy: It has a higher lysine content than common wheat, raising the biological value of the final product.
Industrial Machinability: Unlike pure rye, triticale allows for better handling on automated lines thanks to the gluten content inherited from wheat, while maintaining good mixing tolerance.
Organoleptic Qualities: It imparts a slightly darker color than wheat and a mild yet lingering flavor, with subtle notes of wild grain.
Fermentation Performance: Thanks to its balanced enzymatic activity, triticale promotes vigorous fermentation, making it ideal for processes aiming for an aromatic crumb with an open structure.
Applications in the Sector:
Professional Baking: Excellent for pan loaves, hybrid rustic loaves, and as a base for multigrain breads.
Cookies and Snacks Industry: Its composition helps to obtain crunchy textures with a more complete nutritional profile.
Little Baker: Ideal for customizing your "specialty bread" selection with a product that surprises with its balance of softness and rustic flavor.
Nutritional Analysis (100g)
| Nutrient | Amount per 100g |
| Energy Value (kcal/kJ) | 341 kcal / 1.427 kJ |
| Fat (g) | 1,8 |
| of which saturated (g) | 0,3 |
| Carbohydrates (g) | 67,0 |
| of which sugars (g) | 1,2 |
| Dietary fiber (g) | 9,5 |
| Protein (g) | 12,0 |
| Salt (g) | 0,02 |
Technical note: (100gr)
The energy calculation is based on the standard formula:
(Note: The adjustment takes into account the hybrid nature of triticale fiber and its combined impact on intestinal viscosity and the rate of carbohydrate absorption.)
Advantages of choosing Harinas Polo as your Triticale supplier:
Custom Milling: We adjust the extraction level to balance gluten strength and fiber content, accommodating both manual processes and large-scale production lines.
Constant Innovation: As experts in specialty grains, at Harinas Polo we guarantee a selection of triticale grains with low enzymatic degradation, preventing sticky dough.
Logistics and Freshness: Our distribution model ensures the flour arrives with its full enzymatic activity intact, guaranteeing predictable results in the bakery.
Yes, triticale contains gluten, as it is a hybrid of wheat. Therefore, it is not suitable for people with celiac disease. However, its gluten tends to be more extensible than that of strong wheat, which makes shaping certain products easier.
To avoid a loss in loaf volume, we recommend starting with a substitution rate of 30% to 50%. If you are looking for a bread with characteristics more similar to rye but with greater volume, triticale is the ideal 100% substitute.
Generally, yes. Due to its higher fiber and pentosan content (inherited from rye), triticale flour typically requires 2% to 4% more hydration to achieve an optimal dough consistency.
