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Softgrain Wheat

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Presoaked blend of wheat grains enrobed with sourdough. Add the grains at the end of mixing (to avoid damaging of the grains).

  • Superior taste
  • Healthy option
  • Amazing versatility

The Softgrain process is a patented technology made up of grains soaked and boiled in a mild natural fermentation flavor. This gives the grains a delicious, full-flavor taste and keeps them soft during the baking process. They are ready-to-use and can be added straight to your dough.

Softgrain is available in a single grain variety or as a combination of different grains and seeds: rye, wheat, spelt, sesame, sunflower seeds, flax seeds... the list goes on!

Usage rate / recipe: 10 to 30% 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 0.2%.

Application / method: Softgrain gives the opportunity to create special breads with your normal dough. Add Softgrain at the end of the mixing.

Kosher parve.

Customer advantages

  • Healthy option
  • Visually appealing
  • Superior texture and taste

Customer advantages

  • Versatile for a range of applications
  • Ready-to-use solution with presoaked grains for outstanding freshness

View full description

Ingredients

Rye sourdough (water, fermented rye flour, salt), wheat grains, salt, potassium sorbate (preservative).

No Sugar Added No Sugar Added
Grains & Seeds Grains & Seeds
Plant-based Plant-based
Wholefoods Compliant Wholefoods Compliant
Lecithin Free Lecithin Free
No Artificial Flavors or Colors No Artificial Flavors or Colors
Dairy Free Dairy Free
Lactose Free Lactose Free
Titanium Dioxide free Titanium Dioxide free
Sugar Free Sugar Free
Soy Free Soy Free
Egg Free Egg Free

Presoaked blend of wheat grains enrobed with sourdough. Add the grains at the end of mixing (to avoid damaging of the grains).

  • Superior taste
  • Healthy option
  • Amazing versatility

The Softgrain process is a patented technology made up of grains soaked and boiled in a mild natural fermentation flavor. This gives the grains a delicious, full-flavor taste and keeps them soft during the baking process. They are ready-to-use and can be added straight to your dough.

Softgrain is available in a single grain variety or as a combination of different grains and seeds: rye, wheat, spelt, sesame, sunflower seeds, flax seeds... the list goes on!

Usage rate / recipe: 10 to 30% 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 0.2%.

Application / method: Softgrain gives the opportunity to create special breads with your normal dough. Add Softgrain at the end of the mixing.

Kosher parve.

Customer advantages

  • Healthy option
  • Visually appealing
  • Superior texture and taste

Customer advantages

  • Versatile for a range of applications
  • Ready-to-use solution with presoaked grains for outstanding freshness

View full description

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