RAW FOOD : SPECIALITY ORGANIC SPROUTED FLOURS
SEE THE DIFFERENT SPROUTS WE USE

RECIPE HOW TO MAKE SPROUTED BREAD


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Advantage of Sprouted flours :

The fermentation of sprouted flour breaks down the starch into simple sugars. Typically, starch in regular flour remains a complex carbohydrate that the pancreas must break down in simple sugars using an enzyme known as amylase. Since this is already done in sprouted flour it is easier on the pancreas and the digestion system.

Our sprouted flours are freshly made in France from organic grains - wheat, barley, spelt, rice, quinoa, millet and rye. The grains are sprouted, dried and milled at a very low temperature (max 25°c) to maintain enzymes, vitamins and minerals, hence the RAW FOOD certification. The minimum sprouting time of the grains before drying and milling is 4 days.

Their shelf life are 18 months for the silver 400 gr air tight and light free pouches and 12 months for the bakery's 2.5 kg in bulk.

When grains are sprouted they are converted into a raw, living food with more vital nutrients which are more readily absorbed by the body. Sprouted flours are digested by the body as a vegetable not as a starch.

When grains are sprouted, enzymes are created that aid digestion. Complex sugars are also broken down and as a result, painful intestinal gases and potent carcinogens and enzyme inhibitors are neutralized. This is especially beneficial for those people with intolerances to wheat as they often discover that they can digest sprouted grains without any problem. Grains are normally digested as starches using pancreatic enzymes but when grains are sprouted the starch molecules are changed into vegetable sugars which the body then digests as a vegetable.

Some variety are gluten free naturally such as Millet, Quinoa or rice.

 
  • The Benefits of Sprouted Flour: the sprouting has the added benefit for Rice, Millet and Quinoa to be Gluten Free. Although not exempt, in other grains sprouting lowers and transforms gluten , making them much less nocive for allergic people...
  • A NOTE ABOUT GLUTEN  : Gluten is an amorphous ergastic protein found combined with starch in the endosperm of some cereals, notably wheat, rye, and barley. It constitutes about 80% of the proteins contained in wheat and is composed of the proteins gliadin and glutenin. Gluten is responsible for the elasticity of kneaded dough which allows it to be leavened, as well as the "chewiness" of baked products like bagels.
  • Extraction : Gluten can be extracted from the flour of wheat and other grains by washing the starch out. To do this, a simple dough of flour and water is rinsed with plain water and kneaded until the rinsing water remains clear and free from starch and bran. For chemical, non-food purposes, a saline solution provides better results. The remaining lump of gluten should have a stringy, sticky texture reminiscent of chewing gum. See Our pages here .
  • More infos also here and here with Essential eating

SPROUTED FLOURS BENEFITS

•Easier to Digest - Sprouting breaks down the starches in grains into simple sugars so your body can digest them like a vegetable (like a tomato, not a potato).
•Increased Vitamin C - Sprouting produces vitamin C.
•Increased Vitamin B - Sprouting increases the vitamin B content (B2, B5, and B6).
•Increased Carotene - Sprouting increases the carotene up to eight times.
•Increased Enzymes are actually produced during sprouting.
•Reduction of Anti-nutrients

Sprouting neutralizes enzyme inhibitors and phytic acid, which is a substance present in the bran of all grains that inhibits absorption of calcium, magnesium, iron, copper and zinc.
• Potent carcinogens and enzyme inhibitors are neuturalized
• 100% whole grain is higher in dietary fiber
• Enhanced flavor component
• Sprouting significantly extends the shelf life of flour

Until the 20th century, grain was left to sprout organically before it was milled into flour. The invention of the combine harvester during the Industrial Revolution changed everything. Grain could be harvested in the field and then moved to storage bins. The ancient practice of sprouting was cast aside for modern processing. Unfortunately, nutrition was also cast aside. When whole grains are not allowed to ferment or sprout, they don’t contain the nutrients that sprouted whole grains do. And they retain the naturally occurring antinutrients, even when milled into flour.

Breadlink has returned to the traditional practice of sprouting grains in order to render them more nutritious and digestible. However, we don’t leave our grains out in the field to sprout. We nurture the grains in our facility, allow them to sprout, then dry them at a very low temperature, to maintain precious vitamins, minerals, and enzymes.

 

Please find below an extract from the work of Janie Quinn from Essential Eating Sprouted Baking, by Azure Moon Publishing 2008 and www.EssentialEating.com

The Beauty of Sprouted Flour
Sprouting a grain actually changes its composition from a starch to a vegetable. How cool is that?

When whole grains are sprouted, they are converted into a living food so that more vital nutrients are able to be absorbed by the body. The sprouting process is quite simple, yet the outcome is very exciting. As the grain sprouts, it turns into a plant, and the body recognizes it as a vegetable. Vegetables are the easiest-to-digest foods because they are broken down by vegetable enzymes, not pancreatic enzymes which are less abundant in most people’s digestive systems. The sprouting conversion happens when the sprout pierces the shell of the grain. Once this process is complete, the body can digest the sprouted grains as a vegetable. Picture a grass seed that has begun to sprout into grass coming alive as a vegetable. The sprouted grass seed is then dried and milled into flour.

Effects of Germination on Cereal :
Recent studies show that refined white flour is devoid of many nutrients and fiber necessary for a healthy diet. Today, emerging science is illustrating the benefits of whole grains in combating heart disease, cancer and diabetes. Quite possibly, sprouted whole grains may play a part in prevention of these serious dis-eases. Imagine eating your favorite baked goods such as pancakes, cookies or breads made with flour that digests as a vegetable!

Our Milling Process
It has taken years of research to develop a food safe, superior milling process that produces the finest sprouted flour available. The Falling Number Test is used to assure the grains have sprouted and have not drown. Only Grade A grains are used. They are cleaned, sprouted, organically rinsed and gently dried to stop the enzymatic action at the grains nutritional peak before they are milled and sifted. Being organic, our sprouted whole grain flour it is not genetically engineered or irradiated.

For thousands of years milling was based on stone-grinding grain into flour. As modern technology replaced stone ground mills, the term “stone ground”, as related to flour, is sometimes used as a marketing tool. The term stone ground is not regulated and therefore is used without scrutiny. Similar to the terms natural, homemade and healthy, stone ground has no legal requirements and is considered puffery on many food labels.

Our sprouted flours are purposely not stone ground but hammer ground. Consider that in the ancient technique of grinding flour with stones, called stone grinding, the surface of the stones get ground down in the milling process, and this ground stone goes directly into the flour. During the stone ground milling process the miller must pay close attention that the stones do not become overheated, scorching the flour. Stone ground flour is not the most efficient, unprocessed, low-temperature or food safe way to mill flour. Breadlink sprouted flour benefit from the term of RAW FOOD because at any time of their making the temperature does not go over 22 °C

In conventional milling, heat and shearing can tear apart the grain and destroy the essence of the kernel, called starch damage. Our milling process is more gentle and keeps the integrity of the grain intact. The certified organic Breadlink Sprouted Flours are milled using a modern, lower temperature milling system in order to produce a superior quality, less processed, safe, nutritious flour.

Carbohydrates and Starches
Starches, such as unsprouted grains, are foods that need pancreatic enzymes to properly digest. The confusion comes because carbohydrates are found in fruits, vegetables and starches. A vegetable can be a starchy vegetable, such as a potato, but it still digests as a vegetable in the body and does not use pancreatic enzymes to digest. The Breadlink Digestible Diet is a starch-free diet as it suggests eating grains (starches) that have been sprouted into vegetables. According to the way they digest, unsprouted grains are considered starches, and sprouted grains are considered a plant or a vegetable and therefore digest as vegetables do in the body.

Carbohydrates found in fruits, vegetables and sprouted grains are better for you and easier to digest than carbohydrates found in starches such as wheat and other grains. Starches or whole grains are virtually impossible for the human body to breakdown and digest properly. The main reason they are hard to digest is that in their dried state they contain enzyme inhibitors that prevent ease of digestion in the body Consider that the destiny of a grain is to reproduce or to sprout, something it cannot do in the digestive tract. Those with starch intolerances can usually digest sprouted grains as they have converted from a starch into a vegetable or simple sugar.

Sprouted Flour and Gluten
Gluten is the protein of grain. All grains have a percentage of gluten because all grains have protein. When grains are sprouted the gluten index drops and may be easier for the body to digest as they are converted into a plant, and are no longer a starch.
Although many people have been diagnosed with gluten sensitivities, gluten intolerances or celiac dis-ease, many diagnosed with gluten problems are more likely to be sensitive or intolerant to starch. In general, they both exhibit the same symptoms of disease. Most people find gluten easy to digest, but when a body cannot properly digest gluten, serious health issues can result. For those who are truly gluten intolerant, any amounts of foods containing gluten, including sprouted flour may still create a problem. Many peoples had been diagnosed with starch sensitivities. After embracing the Breadlink path and spending some time cleansing their system from a starch-based diet, they were able to digest, without difficulty, sprouted flour products. Why? Sprouted flours digest as vegetables, using vegetable enzymes, not pancreatic enzymes which are less abundant in most bodies.
Because of the escalation of wheat-intolerant and gluten sensitive people in our culture, more and more wheat-free and gluten-free products are being marketed. In particular, products containing spelt are becoming popular. Spelt is a member of the same grain family as oats and wheat, but is a markedly different species. The popularity of spelt at the beginning of the century was replaced by modern wheat which was more suitable to high volume food production.

Many individuals with wheat and gluten sensitivities are able to consume sprouted spelt flour.

The protein in spelt contains a unique grouping of amino acids and less gluten than all other wheat varieties. Spelt, nutty and mild in flavor, has a tough outer hull that allows it to grow into a more delicate water-soluble kernel. This added benefit allows the nutrients to be more easily absorbed by the body during digestion. As with other grains, for the spelt grain to be more easily digested, it needs to be sprouted. Important >> Read below please >>

Enzymatic Action of Sprouted Grain:
Turning Complex Carbohydrates into Simple Sugars
A kernel of grain given the right conditions of moisture content and proper sprouting temperature gets ready to germinate. The germ cell of the grain which contains fat and protein creates enzymes and secretes them into the carbohydrate cell of the grain so the germ can eat the complex carbohydrates as a simple sugar. This enzymatic action turns the grain or complex carbohydrate into a more digestible edible food?a simple sugar. Now that the grain is a simple sugar it is considered a vegetable as simple sugars are vegetables. The simple sugars created in this process produce the energy that enables the sprout to grow.

Our sprouting process induces sprouting and then stops the enzymatic action when the complex carbohydrates have turned into simple sugars preserving the sprouted whole grain berry and keeping its baking integrity intact. The sprouted berry is then dried, milled and sifted into sprouted whole grain flour.

A simple sugar is not table sugar which is a complex carbohydrate. The body recognizes and metabolizes simple sugars, like vegetables, easily and does not need pancreatic enzymes to digest them. On the other hand, when the body eats complex carbohydrates, even whole grains unsprouted, the pancreas must produce a fluid called pancreatin that contains many enzymes to break them down into simple sugars for the body to digest.These enzymes include amylase to digest carbohydrates, lipase to digest fats, and protease to digest protein. Most bodies do not have an abundance of these pancreatic enzymes and the pancreas may become exhausted and unable to properly digest and metabolize carbohydrates, fats and proteins which can cause many digestive disorders and related dis-eases. How amazing it is that the sprouting process uses a similar process to turn a grain into simple sugars, just like the human body does. That is why the enzymatic action of sprouted flour is so important in making it more easily digested than unsprouted flour.

Although the enzymes created to grow the sprout are cooked off during baking, the non-heat sensitive vitamins, minerals, protein (amino acids) and pre and probiotics are still intact and available for the body to absorb.

Baking With Sprouted Flours
Sprouted flour is suitable for all your baking needs and can be substituted one for one for all-purpose white flour in most recipes. We offer wheat and spelt sprouted flours. Wheat is higher in gluten therefore preferred for bread or yeast baking over spelt. Spelt may be used in yeast baking, but it might not have as high a rise. When using spelt to make yeast bread, shorten the kneading or mixing time to no longer than 15 minutes. As gluten adds structure to bread and as spelt is low in gluten, normal kneading times may weaken the dough when using sprouted spelt flour. This may result in the bread not rising or collapsing as it rises. Spelt also has less bran than wheat. Bran and gluten absorb the most liquid of all the parts of the grain. So when using sprouted spelt flour, add slightly less liquid in your recipe.

Baking with Breadlink Sprouted Flours
Breadlink Sprouted Flours perform well in both household and industrial food applications. You can use Breadlink Sprouted Flours the same as you would other flours in your recipes including baked goods, pasta and pizza crusts!

Sprouted Flour versus Sprouted Grain
Bread products that are called flourless or manna are made from a mash. Mash is made from wet sprouts that are made directly into dough and are not dehydrated or sifted – called wet-milling. Sprouted products made from a mash are coarser in texture and can have a distinctive fermented taste. Because of the fact that these wet-milled sprouted products are milled with sprouts that skip the drying and sifting process of dry milling, there is a potential for “foreign” matter to remain in the mash. Breadlink Sprouted Products are not made from a mash, they are rinsed, dried, sifted and milled into flour.
When soaking grains there is a tendency to over soak them which produces what appears to be a sprout, but is actually the endosperm swelling through the bran coat from drowning the grain – not a sprout. Our sprouting process assures the grain is sprouted, not drowned.
Ancient cultures soaked grains prior to consumption. Science tells us that soaking grain neutralizes the phytic acid on the bran coat that acts as an enzyme inhibitor in the human body. Although soaking is beneficial to the digestion of grains it does not provide the benefits of consuming sprouted grain that has actually converted from a starch into a plant. Properly sprouted grains combine the digestibility of vegetables: Truly, they are the best of both worlds.

Over the years, bits and pieces have been published about sprouted, germinated, malted and fermented grains, mostly as a result of studies conducted by the agriculture research community for cereal grains. Most of these reports are regarding “malted” feed for animals. The length of time these studies soak, germinate, sprout or ferment grain varies greatly. There is no consensus about the length of time this process takes and it varies greatly from hours to days. The reported results state various conclusions, but most are not about a product that would actually be turned into a food product that would be consumed by humans.

None of these studies use the internationally standardized method, the Falling Number Test, to measure the alpha-amylase enzyme activity in flour to detect if a grain has actually sprouted and not drowned. The Falling Number Test cannot be conducted on a sprouted grain berry; the grains must be in the form of flour.

The words “sprouted”, “malted” and “germinated” are not regulated on food packaging. Food manufacturers are using these words without a clear definition or without specifically stating what they are actually doing to alter the grain and what chemicals are used in the process, if any.

Breadlink has developed a measured and controlled process to clean, sprout, dry, sift and mill whole grains to consistently produce sprouted flour with the highest percentage of sprout action in the industry while maintaining great baking characteristics. Each batch uses the Falling Number Test and adheres to the sprouted whole grain flour definition developed to inspire an industry standard. The Falling Number of sprouted flour is only relevant when compared to the Falling Number of the whole grain prior to sprouting.

Currently, no other food producer adheres to any definition of sprouted flour nor do any companies test for this level of safety, quality and sprout action in a sprouted food product. We would welcome more producers of sprouted flour on the condition they meet the same high level of standards and procedures used to produce the Breadlink Sprouted Flours.

Fiber in Sprouted Whole Grain Flour
Today, conventional wisdom recommends eating whole grain flour because it contains more fiber than refined white flour, but it can not be compared to the nutrient content and digestive benefits of sprouted whole grain flour. Our sprouted flour is milled using the whole grain so it contains the same amount of fiber as unsprouted whole grain flour but without the bitter taste.

Shelf-life, Freshness and Storage
The phrase "freshly milled" flour is rooted in the fact that unsprouted grain flour begins to go rancid when milled. It is recommended that unsprouted grains be freshly milled and unsprouted flour be refrigerated until consumed. The germ cell of the grain on unsprouted flour is the part that becomes rancid.
During the sprouting process, the germ cell is consumed by the endosperm and is no longer in a state that can become rancid. When grain is sprouted, dried and milled under measured conditions, it becomes a stable food ingredient, allowing it to maintain its freshness and shelf life much longer than unsprouted flour.
Keep Breadlink sprouted flours in a dry condition and they will stay fresh for at least 18 months if not longer. Do not store flour near foods and products with strong odors. Freezing may extend the shelf-life . If frozen, return the flour to room temperature before using.


OUR RANGE OF FLOURS MADE WITH SPROUTED GRAINS in 400 gr and 5 kg bags.
Please note that most of the picture below shows you the actual unsprouted grains and not the flours made with the sproutes grains
 

Wheat Flour made with Sprouted Wheat

Raw wheat can be powdered into flour; germinated and dried creating malt; crushed or cut into cracked wheat; parboiled (or steamed), dried, crushed and de-branned into bulgur; or processed into semolina, pasta, or roux. Wheat is a major ingredient in such foods as bread, porridge, crackers, biscuits, Muesli, pancakes, pies, pastries, cakes, cookies, muffins, rolls, doughnuts, gravy, boza (a fermented beverage), and breakfast cereals (e.g. Wheatena, Cream of Wheat, Shredded Wheat, and Wheaties).


 

Rye Flour made with Sprouted Rye

Rye bread, including pumpernickel, is a widely eaten food in Northern and Eastern Europe. Rye is also used to make the familiar crisp bread. Rye flour has a lower gluten content than wheat flour, and contains a higher proportion of soluble fiber. Some other uses of rye include rye whiskey and use as an alternative medicine in a liquid form, known as rye extract. Often marketed as Oralmat, rye extract is a liquid obtained from rye and similar to that extracted from wheatgrass. Its benefits are said to include a strengthened immune system, increased energy levels and relief from allergies, but there is no clinical evidence for its efficacy. Rye also seems active in the prevention of prostate cancer.


 

Spelt Flour made with Sprouted Spelt

Spelt flour is becoming more easily available, being sold in British supermarkets since 2007. Spelt is also sold in the form of a coarse pale bread, similar in colour and in texture to light rye breads but with a slightly sweet and nutty flavour. Spelt pasta is also available in health food stores and specialty shops. Dutch jenever makers distill a special kind of gin made with spelt as a curiosity gin marketed for connoisseurs. Beer brewed from spelt is sometimes seen in Bavaria and spelt is distilled to make vodka in Poland. Spelt matzo is baked in Israel for Passover and is available in some American grocery stores. Flour from sprouted spelt grains is increasingly available throughout North America in grocery and health food stores now in the UK with Breadlink.


 

Barley Flour made with Sprouted Barley

Barley contains eight essential amino acids. According to a recent study, eating whole grain barley can regulate blood sugar for up to 10 hours after consumption compared to white or even whole-grain wheat, which has a similar glycemic index. The effect was attributed to colonic fermentation of indigestible carbohydrates. Barley can also be used as a coffee substitute. Dehulled or pearl barley may be processed into a variety of barley products, including flour, flakes similar to oatmeal, and grits. Barley-meal, a wholemeal barley flour which is lighter than wheatmeal but darker in colour, is used in porridge and gruel in Scotland Barley-meal gruel is known as Sawiq in the Arab world. With a long history of cultivation in the Middle East, barley is used in a wide range of traditional Arabic, Kurdish, Persian, and Turkish foodstuffs including kashkak, kashk and murri.

We also do a special flour mix (WRS) : 75% wheat + 12,5% Rye + 12,5% Spelt

Also sprouted flour from : Millet, Rice, Quinoa,

Do you know ? Dietary bulk has been cited as an important factor influencing the nutritional intake of young children in developing countries. In Tanzania, a potential solution to the problem of dietary bulk in weaning foods, has been the promotion of 'kimea' or 'power flour' which is a cereal grain that has been sprouted (germinated). Flour made from this germinated grain contains amylase and has a thinning effect when added in small quantities to thick porridge thus allowing small children to consume a greater quantity of porridge.

Alternatively, the effect of adding kimea to porridge can be seen as improving energy density because more flour can be added to the mixture whilst the same consistency is maintained. The frequency of use of kimea and mothers' perceptions about its value for young child feeding were evaluated in eight villages of Kyela district, Mbeya region, Tanzania. In four villages kimea had been promoted (project villages) and in the other four villages there had been no special programme of promotion (non project). A total of 131 mothers attending MCH clinics and 37 dispensary staff were interviewed. Forty two per cent of project village mothers and 18% of nonproject village mothers had heard about the use of kimea for young child feeding but only 45% of these mothers used kimea when preparing porridge for their young children. Reasons for low adoption rates are discussed. Thirty seven per cent of mothers who had heard about kimea were unable to describe correctly how to use it to thin porridge.