Jay Freedman, Product Applications Specialist and Colleen Zammer, Senior Director of Market and Product Development team up to provide an in depth profile of Bay State Milling‘s BeneGrain® sprouted wheat flour. Learn about the performance and flavor of this innovative and trending product as Freedman makes commercial pan bread with a one-to-one substitution for conventional whole wheat flour.
Our hard red wheat is sprouted to an optimal level of enzymatic activity using a highly controlled process for the perfect balance of flavor, baking performance and nutrition. It can be used wherever applications call for whole wheat. It is currently available in whole wheat flour and steel cut varieties. The bread– which you’ll see made from the beginning with formulation to the end with tasting– was made in the Rothwell GrainEssentials Center at Bay State Milling’s Quincy, MA headquarters.
Bay State Milling’s BeneGrain® line of sprouted grains and seeds are carefully germinated to maximize flavor, nutrition and performance. These healthy, whole food ingredients fit directly into your consumers’ focus on healthful food with high nutritional availability and superb taste. BeneGrain® sprouted flours, seeds and whole ancient grains can be used in a wide range of applications–from specialty breads, to tortillas, snacks and cereals.
Aside from the sprouted red wheat featured in the video, Bay State Milling Company also provides sprouted rice flour, sprouted amaranth, sprouted millet, sprouted quinoa, sprouted chia and sprouted brown flax seed. All of the BeneGrain® sprouted ingredients, including sprouted wheat, are available in both conventional and organic.