Triticale Organic, SuperPail

Organic Triticale, 40 lbs.

Our triticale is certified organic, triple-cleaned and perfect for baking & cooking purposes.

Convenient & safe storage

Our triticale is certified organic and non-GMO, and is a hybrid of wheat and rye. It's pronounced "trit-ih-kay-lee" with a long-e at the end. Our triticale comes in six-gallon buckets containing 40 lbs. net weight. When you store triticale at home, it needs to be protected in a couple of ways. First, it needs to be protected from a variety of little critters who'd like to get to it before you do. Weevils and rodents, for example. You also need to protect your triticale from picking up excessive additional moisture, which can be drawn from the atmosphere. The buckets our triticale comes in provide full protection against these storage risks. They have airtight gasket-sealed lids, Mylar liners, and oxygen absorber packets that remove the oxygen from the air in the bucket after we put the lid on. The O2 absorbers leave an atmosphere of nitrogen in the bucket, because air consists almost entirely of oxygen and nitrogen. (The oxygen absorber packets themselves are completely food-safe, being made of powdered iron and salt, which are kept separate from the product itself.) Our buckets safely lock out pests, and biological processes are put "on hold" in the Mylar protected, oxygen-free nitrogen atmosphere, so your triticale enjoys complete peace and quiet until you want to use it.

Beat oxidation

In whole-grain foods, the plant's cellular walls protect nutrients from oxidation. The process of oxidation begins to occur as soon as grain is ground, exposing the cell's contents to oxygen in the air. Flour that is several days (or more) old, has been exposed to oxygen that inevitably diminishes its nutritional value. The way to get full nutrition from whole grain foods is to mill them when you need them, right in your kitchen. Modern high-speed grain mills make it fast and easy to enjoy the freshest, best tasting and most nutritious food imaginable!

Super-cleaned

All of our Organic Triticale is triple-cleaned to ensure purity and protect your grain mill from any foreign objects. (Triticale that isn't sufficiently cleaned may contain small stones that will damage or destroy a grain mill... not to mention that you don't want such things in your food!)

Non-GMO

All of Pleasant Hill Grain's whole grain products are natural (non-GMO). Also, PHG does not sell any grains, beans, lentils, pulses or seeds sourced from China.

Triticale Uses & History

Triticale (triticosecale) is a hybrid of bread wheat and rye and has a high protein, dietary fiber, lysine, folate, and thiamin content and is a rich source of minerals including manganese, iron, copper and zinc. Its name comes from combining the scientific names of wheat and rye, which aretriticumandsecale, respectively.

Triticale was first hybridized in the late 1800’s as a way to combine the high yield and strong baking quality of bread wheat with the disease and drought tolerance of rye. The resulting grain has more vitamins and minerals than either wheat or rye. It wasn’t until the 1960’s that this grain was produced commercially, and since then it’s most commonly been used for livestock feed, but in recent years it’s gaining attention as a health-food choice for human consumption.

Poland, Australia, Germany and France are the main producers of triticale today, although the grain is produced in 29 countries worldwide. About 7% of triticale is grown in North America.

The gluten structure of triticale is weaker than in bread wheat, so it’s best to combine this flour with a stronger gluten-containing flour when making bread. Be careful not to over-knead bread dough made with triticale, because the rye characteristics of triticale can make your dough sticky and difficult to work with.

Triticale berries are twice the size of wheat berries and can be cracked or rolled for cereal, ground into flour, or soaked and then cooked for a grain salad. Soaking the grain before cooking it helps soften the grain, making it chewable. Triticale works well as a substitute for up to 50% of bread wheat flour in whole grain recipes.

Baked goods made with triticale flour are tender with a similar flavor, texture, crust and crumb to that of recipes made with wheat flour. Triticale can be added to soups, made into tortillas, used in cookies, cakes, breads, pancakes and waffles.

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Shipping is just $10 for your entire order, regardless of how much grain you order.