Softgrain Wheat

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

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Customer advantages
  • Versatile for a range of applications
  • Ready-to-use solution with presoaked grains for outstanding freshness
Customer advantages
  • Healthy option
  • Visually appealing
  • Superior texture and taste

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.


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

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