Sprouting is the process of soaking grains, which is then sometimes completed by drying. This process increases the nutritional potential of the grains and releases new flavors. The organoleptic qualities of sprouted grains vary according to temperature and soaking time. Longer soaking times increase the release of sugars and the impact of caramel color and flavor in applications. Sprouting makes grains easier to digest, as well as elevating their protein profile and mineral absorption.
Malted grains follow the same sprouting process but over a longer period, meaning a greater amount of carbohydrates are converted to simple sugars. After drying, the grain is heated until the desired caramelization is achieved. This caramelization, depending on the grain, can result in a strong, pleasant flavor and golden color. The malting process leaves grains with a slightly sweet flavor, making it easier to reduce the amount of sugar in bread recipes. Nutritionally, like sprouted grains, malted grains are easier to digest, and their nutrients are more bioavailable.
Our sprouted and malted grains are available as is, cracked or milled, and were declared whole grains by AACCI:
“In early 2008, AACCI’s Board of Directors decreed that, “Malted or sprouted grains containing all of the original bran, germ, and endosperm shall be considered whole grains as long as sprout growth does not exceed kernel length and nutrient values have not diminished. These grains should be labeled as malted or sprouted whole grain.”
