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Triticale Pancake Flour
You've probably heard of triticale, the hybrid of rye and wheat that has some of the characteristics of both. It never quite found its place, either for human or livestock nutrition. But that may all be changing, thanks to a North Dakota farmer.
Alec Zorn, of Minot, together with his wife Beverly, is making triticale grain into pancake flour just about as fast as the mill can grind it. Popularity of the mix stems from the distinctive taste of the triticale pancakes and waffles it makes.
"They have a walnut-like taste, a texture something like whole wheat bread, and you have to kind of scoop the batter rather than pour it onto the griddle," says Zorn. "The pancakes cook to a golden brown on the outside and stay light inside."
The pancake mix business has been developed by the Zorn family over the last three years until now it is more than can be handled just by family members. Last year, the Zorns sold 30 tons of the special triticale flour in 2 lb. boxes. It has gone to supermarkets and food service establishments in the Dakotas, Montana and Minnesota, and is now expanding into other states. Output this year is expected to exceed 100 tons of the special triticale flour.
Dakota Brand pancake flour is shipped in cartons of 2, 3, 6 or 12 two-pound boxes.
Interested customers can get literature and cost information by contacting: FARM SHOW Followup, Dakota Brand Company, P.O. Box 2176, Minot, N. Dak. 58701 (ph 701 838-5682).

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1981 - Volume #5, Issue #6