One of the first bakeries – and to my knowledge the first big bakery producing bread from triticale, was Backstube Siebrecht in Brakel, Westphalia. Their bread was excellent in
> freshness which keeps long,
> taste which is very typical.
The bread was produced from the whole grain which was freshly ground immediately before starting the baking process, just maintaining all valuable ingredients, especially those of the embryo.
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