A blend of pre-soaked organic grains and seeds (oat, sunflower, millet, flax, and cracked wheat) cooked in organic liquid rye sourdough and enrobed in organic brown sugar and organic molasses.
For consumers, healthy bread is wholegrain bread, but there are significant challenges to making good wholegrain bread: balancing grains and seeds, avoiding the fast drying of crumbs, avoiding hard grains, and ensuring there are no off flavors. Luckily, Softgrain has overcome all these challenges with a patented process that infuses the grains straight into sourdough. The result is a superior taste, prolonged freshness, as well as improved nutritional and health features.
Usage rate / recipe: 10 to 50% on dough weight. The product is not frost resistant. For every 10% of Softgrain added, the salt level in the recipe should be reduced with 0.15%.
Application / method: Softgrain gives the opportunity to create special breads with your normal dough. Add Softgrain at the end of the mixing.
Organic rye sourdough (water, organic fermented rye flour), organic brown sugar, organic oat groats, organic sunflower seeds, organic millet, organic flax seed, organic molasses, organic cracked wheat, salt, lactic acid.
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Providing our customers with access to the very latest industry equipment, expertise and training, as well as in-depth research into international trends.
Located in St. Vith, Belgium, the Center For Bread Flavor gives customers, scientists and Puratos employees the chance to share their passion for bread and best practice in achieving perfect flavors. It is also home to our famous Sourdough Library.