sproutgrain wheat

Sproutgrain wheat is used for baking rye and/or wheat wholegrain breads and bread-like products. It provides freshness and juiciness, simplifies and reduces the time of the production process. The grains will not ferment during baking process and will not leave any hard bits into the bread.

Dosage of the product: 15-25% of the dough weight.

How to use: Preparation and soaking are not needed and the grain is also resistant to dough processing. Can be added directly to the dough at the beginning or in the first part of the production process.

Shelf-life: 60 days

Storage: +2 °C...+6 °C

product description
Color	brown
Appearance	soft wholegrain
Aroma and Taste	sweet, softmalted and slightly sour
Ingredients	wheat 57%, water 43%

chemical-physical standards
Moisture (%)	45 - 52
Ph	4,5 – 5,1