- 16 April 2020
- News and Events
The hidden energy
The union between the sprout and the mother yeast gives life to a product fruit of patience. Our unique process of sprouting and the careful selection of raw materials have given life to The Sprouted Bread by Sottolestelle, unique in its kind.
The grain of wheat rests blissfully and stores vitamins, minerals and other nutrients within it.
A seed can remain in a state of apparent inactivity which can last a very long time. The process by which it resumes its activity is called germination. The essential factor for starting germination is water: from the moment it is absorbed by the seed, the principles present in it are activated. The seed begins to swell and visibly increase its volume. In this phase the enzymes, energy elements thanks to which the chemical transformations that precede and favor the development of the sprout, are activated. The reserve substances present in the seed are thus used to generate the new tissues that will constitute the actual sprout.
A sweet awakening
With the balance between humidity and heat, the grain begins, calmly, to awaken and the sprout slowly blossoms.
The second determining condition is the temperature. Each seed species has a range of temperatures within which germination is possible: a minimum, a maximum and one called optimum temperature. As the temperature rises, all germination processes are accelerated, up to the point where the excess temperature can damage the seed or completely prevent germination. The third condition is the presence of oxygen. The seed must be able to breathe to activate the set of chemical activities related to germination. The fourth and last element is light, which allows photosynthesis and gives the shoots a very rich content of chlorophyll.
The fruit of patience
The sprout born carries with it all the nutrients that the grain of wheat has jealously guarded during its sleep.
With the increase of humidity some proteins contained in the seed, are activated and become enzymes. The latter cause the breakdown of proteins into their basic components: amino acids. Carbohydrates are transformed into simple sugars that can be assimilated very quickly by human body. For this reason, sprouts have lower glycemic index levels. Mineral salts and trace elements become more easily to be assimilated by the body. Essentially, we can find sodium, iron, calcium, potassium and phosphorus. The vitamins present in the sprouts are an exceptional reserve, among these we find all the vitamins of group B, retinol (vitamin A), vitamin C (antioxidant and anti-aging) and many others depending on the sprout.
The last phase of this journey is the preparation of our bread with sprouted wheat.
The sprouted grains are roughly processed to form a mixture that brings with it fiber, bran and other nutrients; The dough then meets with the other ingredients and, in particular, with a patient and calm ingredient just like the wheat sprouts from which it is composed: the sourdough yeast.
Try it, taste it and let us know what you think!
Here are some of the main features of this fantastic Sprouted Wheat Bread:
- Source of PHOSPHORUS
- Source of MAGNESIUM
- Source of PROTEIN
- Source of VITAMIN B1
- Source of VITAMIN B6
- Rich in FIBER
- Rich in MANGANESE
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