Triticale Flour is stone milled to retain as many nutrients as possible and has a rich, sweet nutty taste. It’s a versatile flour that can be used to add flavour to bread or as a substitute for plain flour in cakes, biscuits, and pastries. Triticale is a cross between wheat and rye, originally developed in the late 19th century in Scotland and Germany to combine the yield potential and grain quality of wheat with the disease and environmental tolerance of rye.
Grown regeneratively in Kendenup, WA, by Dale & Pen under the Stirling Mountains.
Locally farmed & milled.