Stag Bakeries Launches New Sprouting Grains Range

Stag Bakeries will showcase their new ‘Sprouting Grains’ at the Speciality & Fine Food Fair London, in September 3-5.

This new range of four variants uses selected grains that are allowed to sprout before being milled into flour. This natural process changes the proteins within the grain, making it more nutritious and easier to digest. The new products are

Oatcakes with Sprouted Brown Rice Flour has an earthy base and short, crunchy texture thanks to the addition of sprouted brown rice flour into the traditional Scottish Oatcake.

Cheese Wafers with Sprouted Red Wheat Flour can be enjoyed as a snack or to create the base for a savory canapé.

Water Biscuits with Sprouted Oat Flour and Walnuts & Figs is a nutritional savory biscuit range. The addition of the sprouted oat flour provides a robust texture whilst the walnuts and figs deliver a sweet nuttiness making the savory biscuits a perfect accompaniment to cheese.

Zesty Biscuits with Sprouted Sorghum Flour offers a sweet option within the range. Sorghum is the seed of a grass similar in size and flavor to millet and has natural properties of being high in fiber, iron, protein and antioxidants.