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15 - 18 February 2022 // Nürnberg, Germany

The platform of the BIOFACH / VIVANESS 2021 eSPECIAL is still online as an source of information until September. For this reason, you still will find a few helpful information pages about the eSPECIAL 2021 on the website.

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Exhibitors & Products BIOFACH 2020




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The sprouted is made from the sprouted cereal grain.

Grains are the mature, dormant seed of cereal grasses. Just like any other seed, under the right conditions of temperature and moisture, these seeds germinate into young plants and start the life cycle anew. Sprouting allows the transformation of starch into simple elements, making it easier for your body to digest and process. Germination acts like a predigestion of proteins by saving an important energy expense to the body.

Sprouted grains offer a more easily digestible and nutritious alternative to every day (unsprouted) flours and flakes.

Why should we eat sprouted grains?

  • They are easier to digest than unsprouted grains: Sprouting breaks down a portion of the starches in grains into simple sugars that are easily digested.
  • More nutrient-dense than unsprouted grains + better absorption of nutrients: sprouting neutralizes enzyme inhibitors like e.g. phytic acid. This compound acts by immobilizing minerals and preventing your body from assimilating them and benefiting from their goodness. By destroying them, sprouting enhances both vitamin and mineral intake from your food.
  • Higher in protein: sprouting increases the seed’s protein content and enzymes cut these proteins into smaller, building blocks called amino acids, which are much easier for your digestive system to assimilate.
  • Better taste: sprouting reduces bitterness in the grains.

How to use sprouted flours?

  • In cakes and bakes
  • In pancake doughs
  • In pizza or tart base

Baking with sprouted flours is slightly different to non-sprouted flours because the sprouting process has an impact on the ability to bread. For this reason, it is recommended to use short sprouted flours for bread baking.

In most cases, you can use sprouted flours for cakes, cookies, pastries and muffins, replacing traditional flour like for like. Depending on the recipe you may find that you need to add more liquid.

It is made with 100% certified organic ingredients, free from transgenics, chemical pesticides and synthesis fertilizers, a guarantee of quality and efficiency.

A healthy and easy way to introduce cereals in our diet.

It can be use as a bread sustitute or as healthy snack.

Product suitable for Vegans

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