The Spanish company Triticum was born from an in-depth knowledge of the baking industry. Following the model of quality and professional craftsmanship, it respects production time, ingredients and technique; aspiring to perfection starting with humility and seriousness.
The story
Every bread, for Triticum, is a unique piece, a small work of art, the result of the bakers' experience, sensitivity and creativity. Triticum was born with one simple intention: to make quality bread. It is a young company that processes precooked bread for the haute cuisine of the most renowned hotels and restaurants. Since 2006, Triticum has recovered the artisanal essence of a millennia-old product from the latest bread-making techniques and has become a benchmark in the field of bread-making, as it has proven itself capable of satisfying even the most demanding palates.
The bread revolution
Triticum offers the perfect balance of quality, regularity, excellent service and professionalism because it uses selected raw materials and resorts to creativity to invent artisanal recipes, without neglecting care for the aesthetic appearance of the products. In the workshop, artisanal processes merge with the latest technology to end the bad reputation of precooked bread. Quality bread is bread whose crunchiness lasts a long time, which has a golden-reddish color, a moist and honeycombed crumb, a certain acidity given by the long natural fermentation, processed with organic and stone-ground flours.
