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Sprouted flours could put bread back on the table

Sprouted flours could put bread back on the table

West Yorkshire-based Spiffing says its new range of sprouted flours uses “natural technology to put bread back on the table for healthy eaters”. The grain used in the flour is soaked for 24 hours and maintained at a temperature of 20 degrees for five days. The grain and sprout are then milled to create an end product that looks the same as flour, but is easily digestible, rapidly absorbed and kind to the stomach.
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