February 9, 2015

Kosher Certified Bakery Betting on New Trend of Sprouted Grains

MILWAUKEE — Angelic Bakehouse is anticipating that sprouted grains will be the next quinoa or if recent news by some major manufacturers is any indication, it already is a trend. Angelic Bakehouse produces a range of sprouted grain breads, buns, rolls, pizza crusts and wraps. The bakery is certified by the OK Kosher Certification and all of its products are pareve and Pas Yisroel. Angelic products are sold nationwide at retailers including Woodman’s Markets, Whole Foods Market, Safeway, Sprout Farmers Market, Sendik’s Food Market, Heinen’s, Hy-Vee, Lunds, Mariano’s Fresh Market, and Richard’s Foodporium. Angelic Bakehouse’s products can be found in the freezer section of Sam’s Club locations.

The growth of sprouted grain products—which are typically higher in proteins and vitamins and lower in calories and carbohydrates than other whole grains—is the latest example of America’s growing awareness of healthy food choices. “The sprouted grain category has been growing steadily for several years,” says Angelic Bakehouse CEO/Owner Jenny Marino. “But now that major brands like Panera, Kellogg’s and Sam’s Club are embracing it, we think it is poised to go mainstream in 2015. Like quinoa last year, sprouted grain is about to become a very familiar term with health-conscious consumers.”

Sprouted grain products are made from whole grains and seeds that have been soaked long enough to sprout, after which they are then ground and baked. Unlike white breads and other refined grain products, they use the whole grain—including the nutrient-rich germ and bran, as well as the endosperm. Sprouted grains contain more protein and less fat than other breads. According to an analysis by the U.S. Department of Agriculture, they have about 75 percent of the carbohydrates of whole grains, as well as 60 percent less fat and slightly more protein. Sprouted grains also have more fiber, are easier to digest and contain less gluten than other breads.