Softgrain is a range of grains and seeds cooked in sourdough to provide bakers with an easy-to-use whole grain solution that delivers consistent taste, texture, and nutritional benefits to their consumers.
Research shows 73% of consumers view whole grains as a healthy and tasty addition to their daily diet, and more than 58% say that whole grains and seeds contribute to the overall flavor of a product.
But really…how hard is it to incorporate grains & seeds into bread?
You would be surprised! There are significant challenges to making good bread using grains & seeds: hard grains due to lack of hydration, fast drying of the crumb, labor-intensive soaking process, inconsistent taste and texture, etc.
So, what makes Softgrain so special?
We firmly believe the Future of Bread Lies in its Past. So, we drew inspiration from the ancient techniques of Northern European countries who soaked grains in water to make them tender and ready for consumption.
But then we took this a step further.
We soak and cook our various selections of grains and seeds in sourdough, adding an entirely new dimension of flavor.
Introducing Softgrains Ancient Grains
A unique blend of perfectly tender red quinoa, amaranth, chia, buckwheat, spelt, millet, and teff enrobed in a fruity rye sourdough and a touch of brown sugar for sweetness.
AN IMPROVED PACKAGING FOR OUR SOFTGRAIN RANGE
Want to know more about consumer trends? Looking to request a sample? Need an ideation session with our expert bakers?
CONTACT US TO START YOUR PURATOS BAKERY JOURNEY!
