HealthyFlour.com) sells bulk and to both wholesale and retail, announces baking with sprouted grains and flours could mean big savings for commercial bakeries. The popularity of sprouted grains and flours has seen a big boost over the last couple of years, so much so that The Washington Post is citing "sprouted everything" as one of the biggest food trends for 2017.
Sprouted grains are becoming widely popular as consumers learn more about the increased nutritional value of sprouted grains. What is not so widely known, is the potential savings sprouted grains and flours could mean for the commercial baking industry. Un-sprouted seeds hold the nutrients, vitamins and minerals in a dormant state. During the sprouting process, the grain cell germinates, or sprouts, creating enzymatic action resulting in plant growth made of simple sugars more easily digestible in the body vs. complex carbohydrates. The same enzymatic process in sprouting that unlocks nutrients and makes them more easily absorbed by our bodies, is the same process that reduces the amount of time to knead dough made from sprouted flour when baking.
Bread Revolution, cites one important discovery is the ability to achieve full flavor with very little fermentation. A short fermentation process without having to incorporate pre-ferments or use overnight fermentation to "unlock" flavor means product can be produced more quickly with less time, materials and personnel spent in preparation. The reason for the reduced fermentation time, in short, is because the sprouting process pre-conditions the grain in a way that doesn't damage the gluten or starches. When combined with water and minimal ingredients, dough made with sprouted flour is ready to bake and requires minimal mixing or kneading. Kneading the dough creates oxidation which ultimately reduces the flavor in the bread. The less time spent kneading the dough, the less oxidation occurs and the flavor of the bread is improved.
less structure in the dough to create bigger holes and hence the artisan look of the bread, another benefit for commercial bakers." data-reactid="9" data-type="text" type="text"> Additionally, baking with sprouted flour reduces the number of times required to stretch and fold the dough to achieve optimal texture. With sprouted grains, the gluten binds to the water more quickly and the dough smooths out at a faster rate. When baking hearth breads, the goal is less structure in the dough to create bigger holes and hence the artisan look of the bread, another benefit for commercial bakers.
HealthyFlour.com)
To Your Health Sprouted Flour Co.'s passion is making organic sprouted grain flours for the traditional art of baking healthy, delicious, nutrient-dense foods. We believe good health requires nutritious food that tastes good and is good for you. We believe in the traditional practice and artistry of preparing whole foods as God gave them to us to eat. We also believe that the traditional diet our great-great-grandmothers served up is the same diet our bodies need today to enjoy abundant health.
To Your Health is a woman-owned and operated small business in a rural setting in Alabama. We offer freshly milled flours from organic sprouted grains, with the sprouting, drying, and milling processes all done in-house, and our products are available around the world.
To Your Health Sprouted Flour Co. sells bulk to companies around the world, and to both wholesale and retail customers online at HealthyFlour.com and through commodity sites like Amazon.com. Export countries include Mexico, UK, Denmark, Mongolia, Canada, and New Zealand. Developing new export countries include Australia, Taiwan, and Japan.
Source: To Your Health Sprouted Flour Co.
