28 03, 2019

Dough Extrusion

Dough Extrusion What is Dough Extrusion? Dough extrusion is a forming operation in which bulk dough (usually sweet or rich) and/or highly viscous batters (relatively high in sugar and fat, and with very low hydration levels) are transformed into single pieces that can be immediately baked on a continuous biscuit oven.1 Baked [...]

18 03, 2019

What’s with the Sprouted Grain Trend?

You've probably noticed sprouted grain products sprouting up everywhere. There's a reason bakers and customers are jumping into this trend. Some of the key benefits are: Increased amount of vitamins and minerals Increased bioavailability of nutrients Rich source of fiber Increased digestibility Some sprouted grain flours have double the shelf life of conventional whole wheat flour These products [...]

5 03, 2018

Why You Should Bake Sprouted Grain Bread

One of the big challenges facing the baking industry right now is how to make bread appealing. From gluten-free to keto, many consumers are skipping the carbs for health reasons. It’s up to us to supply bread that has a high nutritional profile. One popular—and delicious—option is sprouted grain bread. The sprouting process unlocks nutrition from [...]

23 01, 2016

Sprouted Grain Bread

Sprouted Grain Bread Also known as Sprouted Bread What is Sprouted Grain Bread? Sprouted grain bread is made from a flour or mash created from sprouted cereal grains. The sprouting process involves the germination of cereal kernels and releases nutrients and organic compounds naturally trapped in the grain structure. Sprouted flour or mash [...]

10 06, 2015


Sprouting Also Known As Sprouted Grains or Malting What is Sprouting? Sprouting or malting is the controlled process of allowing germination of grains. As a result, amylases, proteases and other enzymes are mobilized, modifying the grain components and structure.1 Malted/sprouted grain can be used in the production of value-added bakery products with [...]


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