WHOLE GRAIN TRITICALE FLOUR

Triticale is a hybrid grain created by crossing wheat and rye. It is believed to have superior quality and nutritional benefits compared to both parent cereals, featuring high protein content, essential amino acids, magnesium, and lower gluten levels. The flour is produced in Bulgaria using a stone mill. 

Usage: This light and fluffy flour is ideal for various dishes and baked goods. Many bakers believe that the optimal bread recipe includes 80% white flour and 20% triticale.

Storage: Keep in a dry, well-ventilated area.

Nutritional information per 100 grams:
- Energy: 1403 kJ / 335 kcal
- Fat: 2.4 g
  - Saturated fat: 0.04 g
- Carbohydrates: 75.6 g
  - Sugars: 0 g
- Protein: 16.5 g
- Salt: 0 g