Triticale flour, a hybrid of wheat and rye, combines the strength and elasticity of wheat with the rich flavor and nutritional value of rye. It’s useful in hearty baked goods and is valued for its higher protein content and balanced baking performance.

Triticale flour is used in breads, rolls, waffles, pancakes, and breakfast cereals. Its combined wheat-rye profile offers good volume and structure with a distinct grainy taste, ideal for natural and wholegrain baked products.