New triticale varieties play an important role in enhancing the productivity of cereal crops, are resistant to unfaborable environmental conditions, have an increased protein percentage in grains with a balanced content of essential amino acids and are not pretentious to soil requirements. We can get big crops on slopes, sandy and clayey soils. They can be used in bakery, pastry and animal feed. To obtain new triticale varieties, different hybridization patterns (intraspecific, interspecific, distant) are used. As the initial material there have been taken the most promising varieties for the conditions of Moldova, found in the gene pool of the Institute of Genetics, Physiology and Plant Protection (IGFPP) of different origin and provenance. In this paper we will refer to the results obtained in the intraspecific hybridizations of the years 2015-2017. In the years under study, 80 hybrid combinations and the grain harvesting rate ranged from 1.6 to 80.0%, with an average of 50.6%. Grain binding depends on the environmental conditions and the initial material used in hybridizations. It is how Ingen 40 [Titan x (Atol x Ingen 93)] and Ingen 54 (Canar x Bogo) varieties have been selected, which underwent a test at all stages of the breeding process, starting with hybrid F1-F3 nurseries, selection , control, contest, multiplication, transmission to CSTSP and varieties approval. Thus, the Ingen 40 variety was approved in 2015 for all areas of the Republic of Moldova, and Ingen 54 was tested the third year. Furtheron we will characterize these varieties according to the characteristics of productivity and the biochemical and bakery properties. After the analysis of the productivity structure we can mention that compared to the check (Ingen 93) the plant's height is at the same level (110-112cm), the number of brothers in Ingen 54 -4,7, Ingen 40 -4,3 and Ingen 93-3 , 7, the number of grains - 61.2, 56.0, 57.1 is respective and the weight of 1,000 grains is 38.2g, 51.8g and 48.3g. The beans of the Ingen 54 variety are similar in shape, color and weight to the common wheat. The yield of these varieties in the multiplication fields and according to CSTSP data reaches values of 6.5 t / ha, 6.0 t / ha and 5.5 t / ha respectively. After protein content we have observed variation from 12.0 to 14.6%. The wet gluten content has varied in proportions in the Ingen 54 to 24.88%, Ingen 40 to 23.48%, Ingen 93 to 23.6%, the elasticity to 18.0 cm, 21.0 cm, 20.0 cm, and the deformation of gluten or gluten group index contains respective values of 87, 84 and 82, which allows us to find that gluten in triticale varieties is of Grade II. The characteristics of the baking properties show us that the bread baked of triticale flour is of a more yellowish color, with a sweet taste, good porosity and about the volume of the common wheat. Compared to the common wheat bread, that of the triticale wheat is kept fresh longer. Triticale flour is successfully used in pastry for the preparation of biscuits. Currently, triticale beans are used in the production of alcohol and beer.