Sprouted Seed Range - Innovation New Concepts

Innovative Expertise For over 10 years, MILLBÄKER has been developing specific expertise in the malting, fermentation, and germination processes of grains. In its germination center, engineers explore the sensory, nutritional, and taste potential of sprouted seeds to create new applications in baking. The Range of Sprouted Grain Specialties Born from this unique expertise, our range of sprouted malted grain specialties serves as a true differentiating factor for baking professionals. They can be directly incorporated into the dough at the end of kneading without altering the traditional recipe to create distinctive products. Sourdough Intensity: Balanced Texture of Sprouted Seeds in the Mouth: Tender, Crisp under the Tooth Flavors Added to Bread: Plant notes of wheat, rye, lentil, and hemp Color of the Finished Product's Crumb: Caramel Usage: Incorporate Sprouted Wheat Grains at a rate of 20 to 25% per kg of dough at the end of kneading In which type of dough to incorporate Germinov: Baguette, traditional bread, rye bread. Tendrarom can be incorporated into all types of bread dough. Packaging: 10 kg bucket Best Before Date: 9 months