Sprout flours
Our 5 varieties of sprout flour –wheat, rye, spelt, buckwheat and chickpea – are brand new products in terms of quality and nutritional value. Whole dehydrated sprouted seeds are used in the grinding process in order to preserve the beneficial nutrients inherent to sprouts. The flours can be used for baking bread at home /also in combination with other types of flour/, for pancakes, patties, pastry, porridge and anything else containing flour as an ingredient. We have already performed trials with a bakery /producing wholegrain sourdough bread/ and at home /for baking bread and preparation of pancakes and pastry/ showing that even after thermal processing sprout flours yield better quality than traditional wholegrain flours, not to mention traditional white flours.
WHOLEGRAIN SOFT WHEAT FLOUR
OUR WHOLEGRAIN SOFT WHEAT FLOUR IS PRODUCED FROM SPROUTS DEHYDRATED AT A TEMPERATURE THAT GUARANTEES THE PRESERVATION OF ALL PROTEINS, MINERALS AND VITAMINS. THIS FLOUR’S QUALITY IS UNSURPASSABLE!
USE: For baking bread in home ovens /also in combination with other types of flour/, foor pancakes, patties, pastry and porridge.
WHOLEGRAIN BUCKWHEAT FLOUR
OUR WHOLEGRAIN BUCKWHEAT FLOUR IS PRODUCED FROM ORGANIC SPROUTS DEHYDRATED AT A TEMPERATURE THAT GUARANTEES THE PRESERVATION OF ALL PROTEINS, MINERALS AND VITAMINS. BUCKWHEAT DOES NOT CONTAIN GLUTEN. THE WHOLEGRAIN BUCKWHEAT FLOWER IS SUITABLE FOR PEOPLE ALLERGIC TO GLUTEN, ATHLETES AND ACTIVELY WORKING PEOPLE. THIS FLOUR’S QUALITY IS UNSURPASSABLE!
USE: For baking bread in home ovens /also in combination with other types of flour/, for pancakes, patties, pastry and porridge.
WHOLEGRAIN SPELT FLOWER
OUR WHOLEGRAIN SPELT FLOWER IS PRODUCED FROM ORGANIC SPROUTS DEHYDRATED AT A TEMPERATURE THAT GUARANTEES THE PRESERVATION OF ALL PROTEINS, MINERALS AND VITAMINS. SPELT CONTAINS NO MORE THAN 2 – 3% GLUTEN. THIS FLOUR’S QUALITY IS UNSURPASSABLE!
USE: For baking bread in home ovens /also in combination with other types of flour/, for pancakes, patties, pastry and porridge.
WHOLEGRAIN CHICKPEA FLOUR
OUR WHOLEGRAIN CHICKPEA FLOUR IS PRODUCED FROM SPROUTS DEHYDRATED AT A TEMPERATURE THAT GUARANTEES THE PRESERVATION OF ALL PROTEINS, AMINO ACIDS, MINERALS AND VITAMINS. THE WHOLEGRAIN CHICKPEA FLOWER IS SUITABLE FOR PEOPLE ALLERGIC TO GLUTEN, ATHLETES AND ACTIVELY WORKING PEOPLE. THIS FLOUR’S QUALITY IS UNSURPASSABLE!
USE: For baking bread in home ovens, for pancakes, patties, pastry and porridge, mainly in combination with flour from other crops.
WHOLEGRAIN RYE FLOUR
OUR WHOLEGRAIN RYE FLOUR IS PRODUCED FROM SPROUTS DEHYDRATED AT A TEMPERATURE THAT GUARANTEES THE PRESERVATION OF ALL PROTEINS, AMINO ACIDS, MINERALS AND VITAMINS. THIS IS A FLOUR OF OUTSTANDING QUALITY!
USE: For baking bread in home ovens /also in combination with other types of flour/, for pancakes, patties, pastry and porridge.
