sprouted wheat

Sprouted Organic Flour Trade
Breadlink offers a variety of gourmet bakery flours for both our business customers and the avid home baker. Our Ready to process bakery products are used by professional bakers and chefs in many different bakery markets. They are well known in all parts of France , soon in the UK, with in store and bake off bakeries, artisan bakers, chefs in hotels, restaurants and canteens. They have been formulated to ensure the highest standards of flavor, quality, and consistent performance.

sprouted flours

 

sprouted barley

 

our organic flours

 

essene breaad

 

 

breadlink

bakery mixes

READY TO USE BAKERY SPROUTED FLOURS
(Micronised at 850µ ).

"The Ancient Bread"

Conveniently packed in 2,5 kg bags, small enough for the bakeries speciality bread productions ( makes about 8 good size loafs ) the "Ancient Bread" range (use by: 7 months ) has been designed to be used by the Bakery industry >>>Recipes

 

100 % WHEAT

Wheat (Triticum spp.)is a grass, originally from the Fertile Crescent region of the Near East, but now cultivated worldwide. In 2007 world production of wheat was 607 million tons, making it the third most-produced cereal after maize (784 million tons) and rice (651 million tons). Wheat grain is a staple food used to make flour for leavened, flat and steamed breads, biscuits, cookies, cakes, breakfast cereal, pasta, noodles, couscousand for fermentation to make beer other alcoholic beverages, or biofuel.


100 % SPELT

Spelt (Triticum spelta) is a hexaploid species of wheat. Spelt was an important staple in parts of Europe from the Bronze Age to medieval times; it now survives as a relict crop in Central Europe and has found a new market as a health food. Spelt is sometimes considered a subspecies of the closely related species common wheat (T. aestivum), in which case its botanical name is considered to be Triticum aestivum subsp. spelta


100 % WHEAT

Whole grains are cereal grains that contain bran and germ as well as the endosperm, in contrast to refined grains, which retain only the endosperm. Wholegrains can generally be sprouted while processed grains generally will not sprout. Wholemeal products are made from wholegrain flour.


100% RYE

Rye (Secale cereale) is a grass grown extensively as a grain and as a forage crop. It is a member of the wheat tribe (Triticeae) and is closely related to barley and wheat. Rye grain is used for flour, rye bread, rye beer, some whiskies, some vodkas, and animal fodder. It can also be eaten whole, either as boiled rye berries, or by being rolled, similar to rolled oats.

 

Recipe Tips ( for Bakers )

-Incorporate Yeast with flour ( 25 gr / kg )
-Add water ( between 650 gr & 700 gr/ kg) depending on ambient temperature.
-Mix 5 minutes at first speed (slow)
-Mix 15 minutes at second speed (fast)
-5 minutes before completing the mixing add salt to taste : usually 8 gr/kg )
-After the dough is done, leave it for 30 minutes to rest (pointage) in appropriate bakers buckets.
-Knock it down once and repeat stage above for another 15 minutes.
-Put the dough into shapes (ex : 450 gr dough ) as you wish.
-Prove the bread until risen. (remember that too much of anything -proving, yeast or water- can cause the bread to sink while baking).
-Rise the temperature of the oven to 260°C until inserting the bread
-Lower the temperature and Bake at 190°C for 25 minutes for small loafs, longer for large one ( for better quality, steam is required at initial stage ).
-Enjoy once cooled for a minimum of 30 minutes .

-Remember that the constitancy of any sprouted bread is much higher than a normal bread.

The yield is very good : 2.5 kg of flour make about 9 x 400 gr baked loafs.

 

breads of the world