Tritordeum sourdough is a fermented, deactivated, and dehydrated whole grain Tritordeum flour, used in bread application to enhance taste and shelf life.
Agrasys, a Spanish AgriFood technology company located in Barcelona and Córdoba, is a spin-off of the Higher Council for Scientific Research (CSIC), founded in 2005 by a group of scientists from the Institute of Sustainable Agriculture (IAS-CSIC) and from industry. Its activity is focused on the development of novel added-value crop varieties, among which, Tritordeum is the first to come to market.
Tritordeum is a new natural cereal, the combination of durum wheat (Triticum durum) and wild barley (Hordeum chilense), which has remarkable nutritional, agronomic and organoleptic properties. It is a more sustainable cereal than wheat and has the property of highly-digestible gluten. Tritordeum is suitable for producing a wide range of innovative functional products.