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.