Below is a list of all known varieties for Triticale Flour. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Triticale Flour (Sifted) | Triticale with some bran removed to create a lighter crumb for non-rustic baking, balancing flavor with loft. |
| Triticale Flour (Whole Grain) | The most common form, milled from the entire Triticale berry, balancing the best properties of its wheat and rye parent grains. |