Triticale Flour

Triticale Flour: From Process to Plate

Triticale, a cereal grain and a hybrid of wheat and rye, has gained attention as a nutritional, newly-found ingredient in many meals due to its unique tastes, appealing texture, and variety of essential nutrients it provides. Flour made out of triticale is gaining a following and popping up in recipes, restaurants, bakeries, and more. Understanding the process and lifecycle of triticale flour and its journey from the farm to a dinner plate is a great way to appreciate the gravity of this food staple.

What is Triticale?

Triticale, Triticum x Secale, is a hybrid grain developed from a crossbreeding of wheat, most often durum wheat, and rye. This hybrid was created in Scotland in the late 1800s for the purpose of providing growers with a fast-growing grain that would carry the beneficial traits of both wheat and rye. The wheat aspect of triticale provides an increased nutritional value over rye, such as higher protein content and increased crop production. The rye aspect of triticale gives the resulting grain a vigorous growth habit and a more wide-reaching variety of uses. As such, triticale has been in use as a food source for around a century and its nutritional value continues to be discovered by consumers and chefs alike.

Triticale Flour

Triticale flour is made by grinding the grains of triticale into a fine powder. It has a finer texture than wheat flour, which can sometimes make it difficult to work with during baking. However, its unique flavor and distinctive texture make it well-deserving of its status as a popular flour in recent years. The end product is a smooth, malleable flour that produces a variety of delicious foods from cakes and cookies to breads and pizzas. Similar to other flours, triticale flour is gluten-free and can be used to create a variety of dishes.

The Production Process

The production process for triticale flour starts before it gets planted into the ground. There is a large variety of triticale available on the market, with many different traits and qualities to consider in order to pick the right variety of grain. To begin, farmers need to find a crop that will mature quickly and have a high yield of grains. Once the appropriate variety is chosen, the seeds are planted in the desired area, usually a field, early in the spring.

The plants take anywhere from 90-120 days for the grain to mature, and when it does, it is important for farmers to harvest the triticale grain before it starts to deteriorate in quality. This means that both acreage and yields must be managed efficiently in order to time the harvest in a cost effective way.

Once the harvesting is complete, the grains must be dried using mechanical dryers, as they must be presented at 13% moisture content in order to progress further in the production cycle. When the grains are dried and prepared, they are taken to a milling facility where they are split into three types: white triticale flour, brown triticale flour, and off-white triticale flour. Each type of flour is made under controlled heat in order to protect the quality of the grain.

At this stage, the triticale grain is ready to be milled into triticale flour. The milling process occurs in two steps: separation and grinding. In the separation process, the triticale grain is sorted and sifted through different sieves in order to separate the heavier particles from the lighter ones. This helps to achieve a consistent texture and produces a finer flour. In the grinding process, the sorted triticale grain undergoes a series of grinders and hammers to turn it into a fine powder, the triticale flour, which is the finished product.

Availability

Once the triticale flour is produced and packaged, it makes its way onto the shelves of grocery stores, niche markets, and bakeries for consumers to purchase. Many companies are also now producing gluten-free products containing triticale flour, and some companies manufacture everything from seasonal desserts to hearty breakfast foods and artisanal pizzas with triticale as the main ingredient. Because of its unique taste and texture, triticale flour is a perfect substitute in more traditional baking recipes and adds a unique flavor to any dish.

Nutritional Value

Triticale flour is packed with essential nutrients, vitamins, minerals and other health benefits. Triticale flour is high in protein, dietary fiber, magnesium and iron, and contains amounts of calcium, zinc, thiamin, riboflavin and niacin. Furthermore, it is a good source of complex carbohydrates and low in fats. Consuming triticale flour can provide a feeling of energy and fullness, assist in weight management, and help to regulate blood sugar levels.

On the Dinner Plate

When it comes to meal time, triticale flour is versatile and can be used in a variety of dishes. Baked goods such as muffins, pancakes, and cookies are perfect for showcasing the taste of triticale flour. For breakfast, try mixing some triticale flour in hot cereal for a nutty flavor and hearty texture. Additionally, triticale flour can be used to make homemade pasta or crunchy crackers.

Triticale flour is also a wonderful addition to entrée-style dishes. For a unique twist to your pizza dough, incorporate some triticale flour and top it with complementary ingredients such as walnuts and roasted peppers. Triticale flour is also an excellent replacement in stuffed pepper casseroles and is perfect for a healthy chicken parmesan alternative.

Conclusion

From its production to the dinner plate, triticale flour has become an essential part of many meals. Its unique flavor, texture, and nutritional value make it a great addition to any meal. As well, it has the added benefit of being relatively easy to incorporate into both sweet and savory dishes. Understanding the production process behind triticale flour and its journey to a delicious dinner plate is a great way to gain appreciation for this awesome ingredient.