Tritordeum® Refined Flour is a product obtained from the grinding of whole, ripe and healthy Tritordeum cereal grain.
Ingredient Name: Tritordeum Refined Flour
Physical Form: Solid, Powder
Labeling Claims: Non-GMO, Sustainable, Plant-Based, Naturally Derived
Features: Fiber Enrichment, Non-Irradiated, Antioxidant Properties, High Oleic, Refined
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TypeDocument Name
Safety Data Sheet
Tritordeum® Flours Safety Data Sheet
Tritordeum® Flours Safety Data Sheet
Safety Data SheetBrochure
Tritordeum® Agronomy Brochure
Tritordeum® Agronomy Brochure
BrochureBrochure
Tritordeum® Brand Book
Tritordeum® Brand Book
BrochureTechnical Data Sheet
Tritordeum® Flour Technical Data Sheet
Tritordeum® Flour Technical Data Sheet
Technical Data SheetOther
Vivagran BV Managing Symptom Profile of IBS-D Patients With Tritordeum®-Based Foods Research Paper
Vivagran BV Managing Symptom Profile of IBS-D Patients With Tritordeum®-Based Foods Research Paper
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Vivagran BV Comparative Characterization of the Gluten and Fructan Contents of Breads Article
Vivagran BV Comparative Characterization of the Gluten and Fructan Contents of Breads Article
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Vivagran BV Tritordeum® as a Novel Cereal for Food Processing Research Article
Vivagran BV Tritordeum® as a Novel Cereal for Food Processing Research Article
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Vivagran BV Corporate Presentation
Vivagran BV Corporate Presentation
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Tritordeum® Unique Selling Proposition
Tritordeum® Unique Selling Proposition
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Tritordeum® Corporate Presentation
Tritordeum® Corporate Presentation
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Vivagran BV Comparison of the Low-FODMAPs Diet and a Tritordeum®-Based Diet Research Article
Vivagran BV Comparison of the Low-FODMAPs Diet and a Tritordeum®-Based Diet Research Article
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Vivagran BV Tritordeum® as an Innovative Alternative to Wheat Research Article
Vivagran BV Tritordeum® as an Innovative Alternative to Wheat Research Article
OtherKnowde Enhanced TDS
Identification & Functionality
Flavor
Flavor Family
Ingredient Name
Ingredient Origin
Country of Origin
Ingredients
Technologies
Allergen Information
Contains GLUTEN. May contain traces of SOYA.
Tritordeum® Refined Flour Features & Benefits
Labeling Claims
Food Ingredients Features
Characteristics of Flour
- Low elasticity
- High extensibility
- Low tolerance to mixing - slow speed recommended
- Short proofing recommended
- Excellent enzymatic activity favoring fermentation in baking and brewing processes
Applications & Uses
Markets
Expected Use
To make bakery, pastry and other food products. It is recommended not to consume raw flour. Not suitable for celiac people.
Multiple Applications
- Bread
- Pastry
- Biscuit
- Pizza
- Pasta
Applications
Bakery
Products
- Yeast Leavened: Bread, Brioche, Croissant
- Chemically Leavened: Biscuit, Cake
Process Benefits
- Shorter kneading step (-30%)
- Shorter proofing (-30%)
- Better water intake (+5-10%)
- Possibility to reduce sugar/fats/eggs in recipes (up to 10%)
Product Benefits
- Yellow color of crust/crumb
- Softer crumb, crispier crust
- Shorter crumb bite
- Longer shelf life
- Sweet taste
- Enhances butter/egg flavor
Pasta
Products - Dry pasta ,Fresh pasta
Process Benefits
- Shorter kneading step(-30%)
- Better water intake (+5-10%)
- Possibility to reduce eggs in recipes (up to 10%)
Product Benefits
- Yellow color
- Less stickiness after boiling
- Less breakage in filled fresh pasta
- Lighter texture of the pasta after cooking
- Improved taste profile
Malt
Products - Beer, Spirit, Baking products with malted flour
Process Benefits
- High diastasic power
- High FAN
- High Alfa and Beta amylasic activity
- High extract, yield
- Low beta glucan
Product Benefits
- Brewing Distillery - Brighter color, Stronger notes of malt, Sweet notes
- Bread - Caramelization of crust Sweet taste
Properties
Odor
Taste
Flavor
Typical Properties
Value | Units | Test Method / Conditions | |
Extraction Rate | 68 - 72 | % | - |
Physico-Chemical Properties
Value | Units | Test Method / Conditions | |
Humidity | max. 15 | % | - |
Proteins | min. 10.6 | % | - |
Gluten | min. 9.0 | % | - |
Ashes | 0.7 - 0.9 | % | - |
Microbiological Values
Value | Units | Test Method / Conditions | |
Mesophilic aerobics | max. 10⁶ | ufc/g | - |
Yeast and Moulds | max. 10⁴ | ufc/g | - |
E. coli | max. 10² | ufc/g | - |
Salmonella | Absence | /25g | - |
Nutritional Information
Value | Units | Test Method / Conditions | |
Lutein | 4 - 6 | μg/kg | - |
Calories | 350.0 | Kcal | - |
Fats | 18 - 22 | % | - |
Saturated Fats | 0.6 | g/100g | - |
Carbohydrates | 78 - 82 | % | - |
Sugars | 1.5 | g/100g | - |
Proteins | 11 - 13 | % | - |
Nutritional Fiber | min. 6 | g/100g | - |
Dietary Fiber | 10 - 12 | % | - |
Sodium | 23.0 | mg/kg | - |
Rheological Properties
Value | Units | Test Method / Conditions | |
W | 120 - 160 | - | - |
P/L | 0.40 - 0.90 | - | - |
Fall Index | min. 250 | s | - |
Heavy Metals
Value | Units | Test Method / Conditions | |
Cadmium | max. 0.20 | mg/kg | - |
Lead | max. 0.20 | mg/kg | - |
Mycotoxins
Value | Units | Test Method / Conditions | |
Aflatoxine B1 | max. 2.0 | μg/kg | - |
Total Alflatoxines | max. 4.0 | μg/kg | - |
Ochratoxine A (OTA) | max. 3.0 | μg/kg | - |
Deoxinivalenol (DON) | max. 750 | μg/kg | - |
Zearalenone (ZEA) | max. 75 | μg/kg | - |
Regulatory & Compliance
Regulatory Information
Applicable Legislation
- RD 677/2016, of December 16, which approves the quality standard for flour, semolina and other cereal milling products.
- RD 1169/2011, of October 25, on food information provided to the consumer, and subsequent amendments.
- Regulation (CE) No. 1829/2003, of September 22, 2003, on genetically modified food and feed, and 1830/2003, of September 22, 2003, on traceability and labeling; and later modifications.
- Directive 1999/2/EC of the European Parliament and of the Council, of February 22, 1999, on the approximation of the laws of the Member States on foods and food ingredients treated with ionizing radiation and subsequent amendments.
- RD 1881/2006, of December 19, which establishes the maximum content of certain contaminants in food products; and later modifications.
- Regulation (CE) n.er.396/2005, of February 23, on the maximum limits of pesticide residues in food and feed of plant and animal origin; and later modifications.
- Regulation (CE) 1935/2004, of October 27, on materials and objects intended to come into contact with food and by which Directives 80/590/CEE and 89/109/CEE are repealed; and later modifications.
- Regulation (EU) No. 10/2011, of January 14, on plastic materials and objects intended to come into contact with food; and later modifications.
Pesticides
- In accordance with Regulation (EC) 396/2005 of February 23, regarding the maximum limits of pesticide residues in food and feed of plant and animal origin; and subsequent modifications.
Irradiation / Ionization
- This product has not been treated with ionizing radiation and does not contain irradiated ingredients. According to Directive 1999/2/EC.
Technical Details & Test Data
Composition on Dry Matter
Packaging & Availability
Packaging Type
Packaging
In 2-layer paper bag, with valve and easy-open system, of 25 kg.
Storage & Handling
Shelf Life
Storage Conditions
Store in a dry and cool place, isolated from the ground and not exposed to sunlight. It is recommended, whenever possible, to store the flour pallets without the film, especially in warehouses at room temperature and in times of high temperatures, always on a pallet and without being in contact with the wall.
Transport Conditions
Transport at regulated temperature is not required.
Tritordeum® Refined Flour
Vivagran