Angelic Bakehouse rolls out sprouted seven-grain wrap

by Eric Schroeder
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MILWAUKEE — Angelic Bakehouse is adding a premium, sprouted seven-grain wrap to its line of flatbreads.

“The versatility of our new sprouted grain artisan wrap makes it a wonderfully convenient option for families,” said Jenny Marino, owner and chief executive officer of Angelic Bakehouse. “With fewer calories, more fiber and more protein than white or whole wheat alternatives, this wrap is packed with nutrients. It’s a delicious way to lighten up a sandwich or wrap-up a salad when you’re on the go.”

Like all Angelic Bakehouse products, the sprouted grain wrap is made from non-bioengineered ingredients. To make the dough, Angelic said it uses a premium “mash” of seven whole sprouted grains: red wheat berries, oat groats, rye berries, barley, millet, quinoa and amaranth. According to Angelic Bakehouse, the mash method uses significantly less processing than the flour method and preserves the taste and texture of real fermented grains.

The new sprouted grain wrap is available now at various locations in Wisconsin, Illinois, Minnesota and Michigan. It will become available nationally in Sprouts Farmers Market by the second quarter of 2015 and through select health and specialty food retailers.

In addition to sprouted grain wraps, Angelic Bakehouse produces a range of sprouted grain bread, buns, rolls and pizza crusts.
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