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Triticale is a dark blonde to medium brown kernel that is a cross of wheat and rye, which combines the superior yields and grain qualities of wheat with the hardiness of rye. Gluten makeup of triticale is typically more delicate and flour should be combined with other strong gluten content flours for bread making. With the nuttiness of wheat and the chewiness of rye, it has superior bread making ability when compared to rye, but inferior when it comes to whole wheat. Triticale is a good source of protein, phosphorous, magnesium, and manganese.

Triticale has potential in the production of bread and other food products, such as cookies, pasta, pizza dough and breakfast cereals.


The organic certification attests that specific requirements were verified by a USDA-accredited certifying agent before products can be labeled “USDA organic”. When it comes to crops, the USDA organic seal indicates that no irradiation, sewage sludge, synthetic fertilizers, prohibited pesticides, and genetically modified organisms were used.

The National Organic Program's (NOP) mission is to ensure the integrity of USDA organic products in the United States and throughout the world. The NOP is responsible for developing national standards for organically produced agricultural products. These standards assure consumers that products with the USDA organic seal meet consistent, uniform standards. NOP regulations do not address food safety or nutrition.

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