what's in a sprouted grain?

Courtesy of the Whole Grains Council

When nature’s conditions are just right, a seed begins to grow.  Its protective bran layer is unlocked, and a sprout is born.

This timeless process creates a host of benefits:

  • Nutrients are denser and more bio-available
  • A baker’s sprouted grains dough rises better, faster, and is more durable
  • The bread tastes better, too!

Our sprouting process contains three major steps:

  • Steeping, or soaking seeds to achieve the right moisture level
  • Germinating, or sprouting seeds into new plants
  • Kilning, or drying the sprouted grains for a precise time, which arrests the germination process at an optimal stage

Tightly controlling and customizing these steps ensures we make the perfect sprouted grain for your application.

Ok, why is sprouting a good thing?

Sprouted grains benefit the body and improve bakery performance in a variety of ways.

  • Complex starches are simplified and used for energy and improving digestion and satiety.
  • Phytic acid is neutralized, which increases the bio-availability of antioxidants and vitamins B, C, and Carotene that aid in the absorption of necessary minerals like calcium, iron, copper, and zinc.
  • Bread made from sprouted grains requires less proof time and exhibits improved enzyme performance, yielding baked goods with improved flavor, texture, and volume.

The Whole Grains Council has additional supporting detail on sprouted grains' benefits.