Sprouted grains have recently gained popularity within the baking industry, and many bakers are beginning to consider how to incorporate this ingredient into the processes of their used bread production line. Unlike conventional grains used in baking, sprouted grains can yield a baked good that is more easily digestible for consumers with specific food intolerances and caters to an increasingly health-conscious consumer base opting for foods with more “whole” ingredients. With such a rapidly growing market, industrial bakers are experimenting with sprouted grains and uncovering some of the opportunities and pitfalls of their use in bread production.
Sprouted grain benefits Sprouted grains are created by cultivating the right conditions for whole grains to begin to germinate. This sprouting process involves soaking and rinsing the grain, usually over the course of several days, until it swells and the outer shell cracks, producing a shoot that is allowed to grow until it is twice as long as the grain. The sprouted grain is then set to dry and milled for use in baking. By enabling the grain to germinate, it undergoes an enzymatic process that has multiple health benefits; namely that is is easier for the body to digest and absorb its nutrients. Furthermore, this process causes the grain to convert its starchy components into sugars, which has operational benefits for bakers. The increased sugar content of the grain helps feed yeast and can shorten fermentation time for leavened bread, creating opportunities for expedited bakery production. Additionally, the natural sweetness of sprouted grains means that bakers will not need to purchase and use as much sugar as with conventional whole grain products, which tend to be more bitter and require sweetening to balance flavor, potentially saving money for bakers in ingredient expenses. Sprouted grain challenges Although the use of sprouted grains in industrial baking presents several benefits, there are also pitfalls that are important to note. For example, some nutritionists contend that the heat of milling sprouted grains and baking in used industrial ovens can diminish its nutritional benefits so as to render them more or less the same as for unsprouted grain products, with the exception of its improved general digestibility. Additionally, the process of sprouting grains has an increased potential for the development of food-borne pathogens and illness, as the conditions required for grain germination are also ideal for bacterial growth. Given this concern, it is paramount to contract with millers who maintain a meticulous and hygienic sprouting process, which has the logical consequence of increasing the price of wholesale sprouted grains and as such, could potentially negate other cost savings in ingredients for bakers. Artisan Capital Partners tailors solutions and services designed to create liquidity from industrial bakery assets while consistently managing transaction risk. Artisan Capital Partners helps bakeries manage assessing equipment, dismantling, and transportation, as well as design, installation, and testing to provide bakeries with a liquidity event that meets their goals. Comments are closed.
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