TRITORDEUM · 2017. 2. 16. · Tritordeum Flour 100 3000 Water 60 1800 Tritordeum Sourdough 20 600 Salt 2,2 66 Baker’s yeast 1,5 45 Flour Improver 1 30 AUTOLYSIS: Add the flour

RECIPE BOOK

TRITORDEUMTHE NEW NATURAL CEREAL

Tritordeum is a new natural cereal born from the combination of durum wheat (Triticum durum) and a wild barley (Hordeum chilense) with nutritional properties that make it really healthy.

Tritordeum is more digestible than wheat, as it has a lower content of indigestible proteins, responsible for gluten sensitivity.

It contains more dietary fibre and oleic acid than wheat.

Moreover, it is a robust crop with good resistance to drought and pathogens that needs little water and few fertilizers, characteristics that make it suitable for sustanaible farming with low enviromental impact. Nowadays it is being grown in conventional and organic farming.

Its flours and functional ingredients are suitable for a wide range of bakery and pastry products. They stand out because of Tritordeum’s sweet and pleasant taste, natural aroma and an attractive golden colour.

Look at the recipes that we suggest below.

THE NEW NATURAL CEREAL

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LOAF

Tritordeum Flour 100 3000

Water 60 1800

Tritordeum Sourdough* 20 600

Salt 2,2 66

Baker’s yeast 1,5 45

Flour Improver 1 30

AUTOLYSIS: Add the flour and the water into the mixer. Mix at first speed during 3 min and then leave to rest for 20 min at 20°C.

KNEADING: Add the rest of the ingredients into the mixer. Mix at first speed during 1 min 30 s and then at second speed during another 1 min 30 s.

RESTING: 60 min at 25ºC and 80% of humidity.

SHAPING: Shape into 330g dough pieces.

PROVING: 180 min at 25ºC and 80% humidity.

BAKING: In a refractory stone oven, 25-30 min at 210-230°C with steam at the beginning of the baking step.

% gTYPE OF PROCESS: DIRECT300 MIN

(5Hr)

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* See page 11

Base temperature: 60°CFinal dough temperature: 22°C

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Water 60 1800

Tritordeum Sourdough 20 600

Salt 2,2 66

Baker’s yeast 1,5 45

Flour Improver 1 30



RESTING: 12 hr at 4° and 80% humidity.


PROVING: 45 min at 25° and 80% humidity.

BAKING: In a refractory stone oven, 25-30 min at 210-230°C with steam at the beginning of the baking step.

BANNETONTYPE OF PROCESS: INDIRECT

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13 Hr 30 MIN


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% g


Water 60 1800


Salt 2 60

Baker’s Yeast 2 60

Flour Improver 1 30



RESTING: 60 min at 25ºC and 80% humidity.


PROVING: 180 min at 20ºC and 80% humidity. Garnish as you like with linseed, sunflower seeds, sesame seeds, poppy seeds, etc.

BAKING: In a refractory stone oven, 30-35 min at 210-230ºC with steam at the beginning of the baking step.

TYPE OF PROCESS: DIRECTRUSTIC BREAD

300 MIN(5Hr)

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5

% g

CIABATTA BREADTYPE OF PROCESS: DIRECT


Water 70 2100


Salt 2,5 75

Baker’s yeast 2 60

Flour Improver 1 30

AUTOLYSIS: Add the flour and 60% of the water into the mixer. Mix at first speed during 3 min and then leave to rest for 20 min at 20°C. KNEADING: Add the rest of the ingredients into the mixer, except the remaining water. Mix at first speed during 1 min 30 s and then at second speed during another 1 min 30 s. Add the 10% water and mix during 5 min.

RESTING: 60 minutes at 25°C and 80% humidity.

SHAPING: Shape into 500g dough pieces without pressing too much to avoid gas loss.

PROVING: 120 min at 20°C and 80% humidity. Decorate with Tritordeum flour.

BAKING: In a refractory stone oven, 25-30 min at 230-250° with steam at the beginning of the baking step.

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240 MIN(4Hr)


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% g

TIN BREADTYPE OF PROCESS: DIRECT


Water 60 1800


Tritordeum Grain** 20 600

Salt 2,5 75


Flour Improver 1 30


KNEADING: Add the rest of the ingredients into the mixer, except the grains. Mix at first speed during 1 min 30 s and then at second speed during another 5 min. Add the grains and mix 2 min more.


SHAPING: Shape into 800g dough pieces working the dough to get a taut and smooth surface.

PROVING: 120 min at 20°C and 80% humidity. The proved dough must reach its maximum height. Decorate with pre hydrated Tritordeum grains.

BAKING: In a refractory stone oven, 35-40 min at 210-230° with steam at the beginning of the baking step.

**Tritordeum grain soaked in water for 48 hours and drained before use.See page 12

250 MIN(4Hr 10 MIN)


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% g

7


Water 60 1800


Salt 2 60


Flour improver 0,5 15




SHAPING: Shape into 100-150 g dough pieces.

PROVING: 120 min at 20ºC and 80% humidity. Decorate with Tritordeum flour.

BAKING: In a refractory stone oven, 18-22 min at 190-200ºC with steam at the beginning of the baking step.

TYPE OF PROCESS: DIRECTLITTLE BREADS

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240 MIN(4Hr)


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TYPE OF PROCESS: DIRECTMUFFIN


Pregelatinized Tritordeum Flour 7 23

Salt 1,5 5

Xanthan gum 0,3 1

Sugar 85 275

Emulsifier in paste 3,5 11

Baking Powder 9 30

Aroma (Vanilla) 0,5 1,6

Glicerine or Sorbitol (liquid) 40 130

Water 68 220

Sunflower Oil 75 242

Eggs 75 242

50 MIN

BEATING: Introduce the liquid ingredients into the beater first and then the powdered ingredients. Mix in first speed during 1 min and then at second speed for 5 min until achieving an homogeneous batter with a density between 1.2 and 1.5 .

DOSIFICATION: Without resting the batter, fill capsules or molds to 3/4 full . Decorate as you like.

BAKING: Setting the oven to 180°C with steam extractor and heat intensities: Roof 0 % , door 30 % and base 80 %. Put the capsules or molds on a metal stray and introduce steam into the oven for 2 seconds.Simmer for 30 minutes and open the steam extractor 10 minutes before the end of baking.

*Prick the product with a knife or toothpick to check if the baking step is complete.

Batter temperature: 20°C

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% g

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To enrich the recipe…

• Add Tritordeum sourdough.

• Use whole grain flour in the sourdough to get higher acidity and more flavor.

• Add seeds, flakes, dried fruits or pre-hydrated whole grains in the dough to bring more texture to the bread crumb.

• Add other functional ingredients to the dough to improve the organoleptic properties: toasted flour (1-2%), malted flour (0,5-1), germ flour (1-2%).

• Mix cylinder and stone milled flours to increase flavor.

• Add bread improver for a higher stability of the dough, and improved bread volume.

To ensure the best results…

• Apply short and low intensity mixing to avoid breaking the gluten network which is more fragile in Tritordeum than conventional wheat.

• Work with high hydration in doughs and long resting times to get an open crumb structure.

• Apply long proving times at low temperature to develop flavors. • Bake in refractory stone ovens at high temperature at the beginning of the baking step to obtain an open crumb structure and a thick crust.

• Let baked products cool down in a ventilated and dry place.

TIPS AND TRICKS

*See page 1210


Water 100 3000

Salt (Optional) 1 30

DAY 1 Mix the ingredients and let the mixture prove at 20°.

DAYS 2 and 3Leave to rest, mix 1 time per day.

DAY 4 Refresh mixture with Tritordeum flour and water in equal proportions on Day 1.

DAYS 5 and 6Leave to rest, mix 1 time per day.

DAY 7 The sourdough is ready for use.

HOW TO PREPARE TRITORDEUM SOURDOUGH?

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(!) Also available dehydrated sourdough (See page 12)11

% g

Dehydrated sourdough (refined or wholegrain)

Toasted flour

Pearled grain

Flakes

Semolina

Bran

Malt

Pregelatinized flour

FUNCTIONAL INGREDIENTS AVAILABLE

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Flours available at:

www.tritordeum.com/tritordeum /tritordeum /tritordeum

Documents

TRITORDEUM · 2017. 2. 16. · Tritordeum Flour 100 3000 Water 60 1800 Tritordeum Sourdough 20 600 Salt 2,2 66 Baker’s yeast 1,5 45 Flour Improver 1 30 AUTOLYSIS: Add the flour