TRITICUM
High-quality flour and excellent raw materials combined with natural fermentation and only sourdough starter; craftsmanship and expertise combined with new processing and preservation techniques... But above all, time and passion. These are the few ingredients needed to make bread a gastronomic excellence and Triticum the benchmark for gourmet baking. A pre-baked and frozen bread, designed specifically for the hotel and restaurant sector, which, thanks to its undisputed quality and the wide range of recipes with which it is made, has earned itself a place of choice even among the most demanding chefs.
Triticum: when bread is no longer the forgotten hero of the table
The story of Triticum is the story of two Spanish families of bakers. The parents of the two partners, Xevi Ramon and Marc Martí, owned bakeries in Barcelona. Back then, bread was the traditional kind: kneaded and left to rise overnight to be sold hot and crunchy the following morning.
It is a story that might seem among the most ordinary ones, a plot we have all known for centuries, if not millennia. However, with the passing of generations and the evolution of culinary needs, in 2006 the two members of the new generation decided to take the big leap from the family bakery to an artisanal business and create bread of outstanding quality for the hotel and restaurant sector.
Xevi and Marc felt that something was missing at the table, and so they decided to develop an excellent product not only from a technical, quality and flavour point of view, but also capable of responding to the demand for innovation in an ever-growing gourmet cuisine scene.
Bread in a thousand varieties and textures, par-baked and frozen so that it is always fresh at any time and able to satisfy even the most demanding palates.
Bread that restores the artisanal essence of a millennia-old product while exploiting the latest techniques to become a reference point in the world of baking.
“Bread that is a kind of one-of-a-kind piece, a small work of art, the result of the experience, sensitivity and creativity that imbue our spirit as bakers,” as Xevi and Marc say.
Craftsmanship
But how can we overcome the bad reputation of pre-baked bread? Triticum's answer lies in ancient artisan know-how, combined with research, passion, and creativity. But above all, it lies in slowness and care.
After all, good (and beautiful) bread must be made calmly and carefully. It can even be pre-baked and frozen, but if it is made well, it will always be good bread. In fact, it will be excellent bread.
Triticum's credit lies precisely here, in having succeeded not only in reevaluating and ennobling the most widely consumed food of all time, but also in knowing how to interpret it to meet the creativity of chefs. And they have done so by combining two concepts: that of artisan bread and that of freezing as an industrial process able not only to preserve it over time but also to make it always available to be consumed fresh and crispy.
The thousand varieties of Triticum bread
“Soil + seed + water + sun = wheat + mill = flour + water + salt + yeast + sourdough starter + artisan's hands = dough + proofing + quality control + division = loaf + fermentation (time + temperature + humidity + enzymes + CO2 – sugar) = volume + baking (temperature + time + steam) = starch coagulation (gelatinization of the crumb) + caramelization of the outer layer (crust formation) = bread + exhaustive quality control = TRITICUM" (Xevi Ramon and Marc Martí)
Triticum bread is the perfect balance between quality, consistency, excellent service, and professionalism. This is because it uses only selected raw materials: from dried onions to sunflower seeds, from poppy seeds to Kalamata olives, to special stone-ground flours and the exclusive use of sourdough. It also uses creativity to come up with artisanal recipes, enhances the organoleptic qualities of the bread, and takes great care in the presentation of its products.
Its wide range of products is divided into two categories: small bread weighing 40 grams, for banquets, and larger loaves weighing 180 grams or more. The latter are still made by hand by master bakers and baked on trays. In both cases, the selection of raw materials, the care taken in preparation, and the attention to the beauty of the shapes are the basis of a product of the highest quality.
To guarantee freshness and the possibility of serving it at room temperature—just as if it had been freshly baked—Triticum has chosen not to complete the baking of its bread but to interrupt it at 70% or 80% of the process and then freeze it. This allows chefs to defrost it only when needed and finish baking it. But that's not all. Thanks to the many types created – from green tea bread with matcha and orange to butter bread with curry and onion, from deluxe seaweed to mini praline sticks, as well as gluten-free and the CO(K) line – every chef has the opportunity to pair bread with a specific dish, measuring their creativity with new flavors and combinations. A new way of defining the term “accompaniment.”
Triticum bread: craftsmanship and innovation at the service of chefs
A revolutionary bread, with an excellent dough that stays crispy over time, with a golden-reddish crust but a moist, honeycombed crumb with a certain acidity. A bread that is still kneaded by hand and left to ferment naturally for 48 hours. These qualities—the result of selected raw materials and controlled, rigorous production processes—make Triticum products perfect for the restaurant industry.
Innovative breads that find further strength in the originality of their recipes, meeting the needs of chefs who are always looking for something more gastronomic. Gourmet breads designed to be paired with any dish, just like wine.
Xevi Ramon and Marc Martí, the two partners behind Triticum, are constantly challenged to find new recipes to enrich the relationship they establish with the chefs they come into contact with through creativity and innovation. So much so that they even ask some of them to describe their dishes in order to create a specific bread that pairs perfectly with them.
The line of breads for celiacs also aims for uncompromising flavor and a texture and crunchiness that are often unimaginable in baked goods created for those who suffer from this type of allergy. It is bread, often single-serving, whose recipes are very similar to those of traditional bread but completely “gluten-free.” It is served to the customer directly in the special bag in which it was finished baking, which is opened only in front of them to ensure non-contamination. It is produced gluten-free at source in a dedicated facility and inside a “clean room.” This means that it does not have to be de-glutenized using chemical processes that would alter its taste and texture.
Each Triticum bread comes with accurate instructions for thawing and baking, essential steps to achieve the ideal quality standard and guarantee incredible aroma, flavor, and texture.
But there's more! Xevi and Marc are firm believers in the importance of educating perceptions in order to know what to look for when tasting bread or different types of bread. For this reason, they suggest that restaurateurs offer a real “table consultation,” identifying the sommelier as the ideal figure to accompany diners not only in wine tasting but also in bread tasting. Someone capable of providing the key to delving into the pleasure of tasting a product as rich in sensations as bread and thus being able to savor it in its entirety.
At Longino & Cardenal, we would like someone to develop a tasting menu in which each course is paired with a specific bread, designed and created specifically for that dish. A menu in which bread becomes the star of the meal and dinner. Don't you agree that this would be one of the most interesting gastronomic experiences to try?
