In line with consumer trends (sprouts, taste, freshness, nutrition, health)
Ready-to-use and easy-to-use
Large range of applications
Prepared with 35 g grains and seeds per 100g
A superior taste at every bite
Fresher bread for longer
Numerous nutritional and health claims
Softgrain are tender sprouts, grains and seeds that have been infused with liquid sourdough so you can create grain breads from a wide variety of doughs.
For consumers, healthy bread is wholegrain bread, but there are significant challenges to making good wholegrain bread: balancing grains and seeds, avoiding the fast drying of crumbs, avoiding hard grains, and ensuring there are no off flavours.
Luckily, Softgrain has overcome all these challenges with a patented process that infuses the grains straight into sourdough. The result is a superior taste, prolonged freshness, as well as improved nutritional and health features. Rich in fibre, minerals and vitamins, Softgrain bread is good for your bones and teeth, and helps your metabolism, immune function, nervous system and heart function.
Pateurized rye sourdough, rye grains, sunflower seed. brown linseed, yellow linseed, spelt grains, wheat grains, salt, preservative (potassium sorbate (E202))
Located in St. Vith, Belgium, the Center For Bread Flavour gives customers, scientists and Puratos employees the chance to share their passion for bread and best practice in achieving perfect flavours. It is also home to our famous Sourdough Library.