Ardent Mills announces availability of sprouted white spring whole wheat flour. The sprouting process increases the levels of enzymes, which break down flour components such as starch into simple and complex sugars. During fermentation, these sugars nourish the yeast, enabling it to produce more gas to leaven the dough. The process of sprouting also matures the flour to improve its gas-retention ability.
|Sign up for our free newsletters
From breaking news to R&D insights, we’ll send you the top stories affecting the industry.