SOIL + SEED + WATER + SUN = WHEAT + MILLING = FLOUR + WATER + SALT + YEAST + SOURDOUGH + ARTISAN HANDS = DOUGH + RISING EN MASSE + QUALITY CONTROL + DIVISION = PIECE + RISING (TIME + TEMPERATURE + MOISTURE + ENZYMES + CO2 - SUGAR) = VOLUME + BAKING (TEMPERATURE + TIME + STEAM) = COAGULATION OF THE STARCH (SETTING OF THE CRUMB) + CARMELISATION OF THE OUTER LAYER (FORMATION OF THE CRUST) = BREAD + EXHAUSTIVE QUALITY CONTROL = TRITICUM
“FLEQUERS D'ALTA GASTRONOMÍA”
Triticum was founded with a single, simple intention: to make high-quality bread for hotels and restaurants. It is a young, entrepreneurial company that makes prebaked bread for fine dining. It was founded in 2006 and since then has grown in its range of projects, clients and products.
TRITICUM has revived the artisan essence of a millennia-old product through the latest bread-making technologies and has become a benchmark in the field of bread-making because it is capable of satisfying even the most discerning palettes. This is why it works only for those restaurants, hotels and catering businesses that value high-quality bread.
Triticum offers the perfect balance between quality, regularity, good service and professionalism because it uses highly select raw materials (poached onion, sunflower seeds, poppy seeds, Kalamata olives, stone-ground flour, etc.), draws from its creativity to devise artisan recipes, enhances the organoleptic qualities of the bread and pays meticulous attention to how its products are presented.
In its kitchen, artisan processes are merged with state-of-the-art technologies in order to delight and satisfy its clients day after day, and in turn to shatter the negative image of prebaked bread.
Today Triticum distributes its products all over Spain and internationally.
TRITICUM is a project that sprang from a privileged mind and hands who have surrounded themselves with a dedicated, extremely enthusiastic team. The essence of this project is quality, an obsession with a job well done and utter respect for each of its clients. TRITICUM crafts bread that is as exquisite as each of the ingredients in it.
Its product is targeted at the best tables in this country, combining the latest bread-making knowledge and techniques with the artisan wisdom of the sector.
OUR EYES FILTER LIFE, OUR PALETTE SIFTS SENSATIONS
A quality bread is a bread that stays crispy for a long time, one that has a golden-reddish colour, a moist, alveolate crumb, a touch of acidity… But this is the outcome of controlled, rigorous processes that begin with the selection of the raw materials. Quality cannot exist without organisation, regular results, cleanliness and faith in the work. At Triticum, we believe in this and we put it into practice. We only work in one way: with transparency and seriousness. We are honest with our clients and, even more importantly, with ourselves.
At TRITICUM we have revolutionised the world of bread-making and achieved a higher-quality bread. We train our clients in the defrosting and baking processes, which are essential to reaching the ideal standard of quality for our product (incredible scent, flavour and texture).
Our clients include the great chefs of today’s cuisine, including the Roca brothers, Martín Berasategui, Albert Adrià, Paco Pérez, Jordi Cruz, Ángel León, Dani García, Francis Paniego, Paco Roncero, Ramon Freixa, Ricard Camarena... We target fine cuisine and our products can be found on the best tables all over the country (El Celler Can Roca, Miramar, Tickets, Lasarte BCN, Àbac, Miramar, Enoteca, Calima, Aponiente, Echaurren…). But we also have clients who may not appear in the great restaurant guides yet nonetheless value and respect our product and know that in order to be coherent with their diners, they need to offer the maximum quality in all their products, including bread. They are trained professionals who respect their business and value constant research, and their prime goal is quality. We are also highly selective with our distributors: we have chosen professionals who share our company’s philosophy, who are concerned with their clients’ needs and work only with the best products.
Organoleptic properties are the physical characteristics of any material which we can perceive with our senses, including taste, texture, smell and colour. They are used to evaluate materials without using scientific instruments and to determine whether they are optimal for their purpose.
We have to educate our perception, to know what we are looking for when we decide to taste one or several kinds of bread. For this reason, at Triticum we always defend tasting at the table, and we view the sommelier as the best person to guide diners in their tasting. The sommelier is someone who will provide the clues to embarking on the pleasure of sampling a product as rich in sensations as bread, and thus being able to enjoy it in all its aspects.
All Triticum breads follow a highly elaborate manufacturing process with large amounts of ecological flour, stone-ground flour and natural rising. The breads are given a long time to rise (48 hours) while resting on linen fabric. They are baked in a stone oven to yield a better bloom and a spectacular base. Their reddish bubbles contrast with their alveolate crumb, and their crispiness exceeds all expectations.