De Trog launches Tritordeum bread in Belgium

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    Authors & editors

    Publisher Milling & Grain
    Year of publication 2019 December

    Medium Digital

    Cereal processes > Baking & bread


    Scope & contentThe Ypres-based bakery lead by Master Baker Hendrik Durnez became the first company in Belgium that uses this Mediterranean grain to create an innovative bread and is also the first firm in Europe to use tritordeum malted grain in the bakery sector.

    Tritordeum is a new Mediterranean cereal with real benefits for the farmer, the consumer and the environment. Son of durum wheat (Triticum durum) and a wild barley (Hordeum chilense), this cereal is considered a healthy alternative to wheat because of its nutritional, agronomical and organoleptic benefits.

    According to the Hendrik Durnez, “this grain differs from ordinary wheat in that it contains less indigestible gluten and gives your bread a very specific taste and crumb colour. Moreover, it contains more fibre, unsaturated fatty acids and protein”... Read more.


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