Ingredient Insight: Sprouted Grains

Take advantage of the growing interest in sprouted ingredients.

Tap into the exponential growth of ancient grains.

Do both at the same time.

Here's how...

Try the exciting range of ancient sprouted grains!

Benefits

WholeSoft ® Sprouted Quinoa

WholeSoft ® Sprouted Quinoa is high in protein and one of the few plant foods that contains all nine essential amino acids. Its striking colour will help to add visible value to your products.

WholeSoft ® Sprouted Buckwheat

WholeSoft ® Sprouted Buckwheat is high in minerals and vitamins - magnesium, iron, zinc, niacin, riboflavin and Vitamin B6 of particular note - it can contribute to the nutritional claims you are making for your products.

WholeSoft ® Sprouted Einkorn

WholeSoft ® Sprouted Einkorn is a lesser-known type of wheat. Although it's a much smaller grain compared to modern forms of wheat, it still packs a punch. It’s a great source of protein, iron, dietary fiber, thiamine and a number of other B Vitamins.

WholeSoft ® Sprouted Emmer

Like Einkorn, WholeSoft ® Sprouted Emmer (also know as Farro) is another unique ancient grain. It provides a good dose of zinc, magnesium and vitamin B3 (niacin) - all of which play important roles in the body.

WholeSoft ® Sprouted Quinoa and Spelt

The 50 / 50 blend of Wholesoft ® Sprouted Quinoa and Spelt combines two powerful ingredients. Alongside the benefits of Quinoa (see above), spelt contains significant levels of iron, manganese, magnesium, phosphorus, potassium, zinc, selenium, niacin, thiamin, vitamin B6, & folic acid.

EDME Sprouted 50 50 blend of quinoa and spelt

WholeSoft ® Sprouted Oats

WholeSoft ® Sprouted Oats are a great source of beta-glucan, meaning they provide slow-release energy.

The Sprouting Process

The WholeSoft ® Sprouted technique uses the first stages of the malting process to capture the goodness of whole grains; provide them with succulence; and make them accessible to the bakery and food industries. Premium quality raw cereal grains are steeped (soaked), germinated (sprouted) - then, rather than being kilned and dried, they are pasteurised. This provides stable, succulent, tasty ingredients.