Softgrain: for variation in health and taste

Softgrain: for variation in health and taste

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Wholegrain is what you call a real power ingredient for bread, as it brings together great taste and health. Wholegrains are superior to refined grains because they include fibres, vitamins, minerals, antioxidants, protein, carbohydrates and other health-promoting properties. To help you create great- tasting wholegrain breads, Puratos has developed Softgrain. A ready-to-use mix, made up of grains soaked and boiled in a mild Sapore natural fermentation flavour.

The Taste Tomorrow study reveals that almost 85% of consumers around the world consider wholegrain to be a healthy ingredient in bread, and more than 70% also find it tasty.

Amazing versatility
Softgrain is made up of grains soaked and boiled in a mild Sapore natural fermentation flavour. This gives the grains a delicious, full-flavour taste and keeps them soft during the baking process. They are ready to use and can be added straight to your dough. Softgrain is a patented technology. Puratos continuously innovates and develops new Softgrain varieties.

Single or multigrain
Softgrain is available in a single-grain variety or as a combination of different grains and seeds: rye, wheat, spelt, sesame, sunflower seeds, flax seeds. Surprise your consumers with the great versatility. Develop a creative range of baked goods by using Softgrain in different applications such as white bread, brown bread, baguettes, ciabatta, rolls and bagels.

Softgrain: for variation in health and taste

On trend

- Some Softgrain varieties are 'cleaner label'
- Sprouted grains can be found in some Softgrain varieties

Interested to experience the versatility for yourself? Try the La Manita recipe and combine different variations of Softgrain.

 

 

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