Sensational Breads Sprout Up
Sprouted ingredients in doughs make for tastier bread.
They also add value to your loaf. Especially if they’re from ancient grains.
Here’s the germ of an idea: try them.
Sprouted ancient grains
The pioneering sprouted ancient grains include buckwheat; quinoa; einkorn; emmer; oats; and a spelt and quinoa blend. The ‘ancient’ label has supported the rise of quinoa, helping it to become one of the most celebrated seeds for food-lovers. It is this ‘ancient’ label that will help emmer and einkorn to emerge from niche health-food markets into more mainstream healthy food markets.
The original sprouted range
Our WholeSoft® Sprouted range began with rye, wheat, spelt and naked barley. The sprouting process allows for grains to remain intact, providing all of the goodness associated with a wholegrain. Plus, the ‘sprouted’ label can seriously boost the premiumisation of speciality breads.They are natural and nutritious; add visible value; provide soft-chew texture; and contribute significantly to taste.
Sprouting about sprouting
Our special sprouting process creates outstanding succulent grains without the need for additives - or anything to detract from your clean labels. It gives you fabulous, tasty ingredients with a soft chewy bite - and great nutritional benefits. Quite a lot to like then…
We’re pretty keen on the sprouting process. It’s used in malting. And it’s used for our WholeSoft® sprouted grains - the ones we’re enthusiastically spouting about here. We steep the very best quality cereal grains in water to start germination. Shoots start to appear, and at this stage we rinse and package them in their whole, intact, juicy beauty.
Shooting the benefits
Sprouted grains don’t compete for water in dough-based products. So you get a more uniform crumb structure and better moisture retention. This improves freshness and reduces bread staleness.
Raises antioxidant levels
The sprouting process elevates levels of antioxidants. The enzyme activity and bio-chemical changes improve digestibility. It results in grains that are naturally high in fibre, vitamins (especially B and C) and essential amino acids.
Adds visible value
With the WholeSoft® grains expansive and intact, they are clearly visible in breads, rolls, cakes and biscuits. The visual cues of wholegrain, healthy eating and nutrition support the premium positioning of your product.
Provides soft-chew texture
Sprouted cereal grains provide a succulent bite with subtle sweet, malty flavour notes. They work well as the only addition to the dough, or can be used alongside seeds and malt flakes to support the moisture and consistency of the crumb.