Frequently Asked Questions
General
We operate two GFSI BRC certified facilities. One is dedicated to gluten production (wheat, barley, rye & spelt), while the other processes naturally gluten-free grains. Neither process mustard, peanut, tree nut, sesame, coconut or dairy. We source ingredients that do not contain these allergens but we are not certified allergen free. Therefore, there is a minor risk of contact before entering our facility. Please contact us for further information.
Yes, please fill out our contact form to request a sample.
We complete thorough testing on each lot. If you are using our ingredients in a ready to eat product, our microbial reduction step is mandatory. This acts as a validated end of production seed sanitization process. There is no heat, residue or sensory change and it is Organic and Kosher approved.
Food safety is our top priority and we are confident that we will meet your specifications.
We can produce coarse or fine flours to meet your mesh size needs. Sprouting affects falling number, so we offer custom sprouting depending on how you will use the sprouted grains.
We complete thorough testing on each lot to make sure it meets our specifications.
If you are using our ingredients in a ready to eat product, our microbial reduction step is mandatory. This acts as a validated end of production seed sanitization process. There is no heat, residue or sensory change and it is Organic and Kosher approved.
Our facilities maintain GFSI BRC certification with a AA rating. Both facilities are also organic and Kosher certified.
Yes, both our gluten and gluten-free facilities are certified organic.
Ordering & Shipping
We package our bulk ingredients in paper lined bags or plastic totes. If you have ordered products in 50lb or 25lb bags, you will receive the products in plastic lined paper bags that are heat sealed closed. All bags have a label that includes (at minimum) the product name, weight, lot code, best before date, product code and organic and kosher logos (if applicable). They are stacked on pallets and the maximum pallet weight is 2000lbs. Each pallet is securely wrapped with cardboard and/or plastic pallet wrapping in order to secure the product during transit.
Currently, we ship to Canada, The United States, Australia and Europe. If you are outside these regions, please contact us and we will do our best to ship to you.
In order to make our ingredients accessible to manufacturers large and small, our minimum order quantity for most products is 250lbs. The minimum order quantity for gluten free flours is 300lbs and for flours that contain gluten the minimum order ranges from 300lbs to 2000lbs depending on the ingredient and availability at the time of ordering.
Our lead time is dependent on a few factors including the quantity you are ordering and how many orders we currently have on schedule. However, 3-4 weeks is our standard lead time. We encourage you to check with us on our lead times prior to placing your order. When you place an order we send a sales confirmation with an expected ship date.
Sprouted Grains
Sprouted grains are whole grains that have barely begun to sprout into a plant. Grains are soaked in water then sprouted in an environment with tightly controlled moisture and temperature. During this process, natural enzymes break down anti-nutrients, complex carbs and dense proteins. This means that sprouted grains are more digestible and bioavailable. This ancient practice was used all over the world for centuries, and it is now re-emerging as consumers push for more natural, traditional and minimally processed foods.
We soak and sprout in a highly controlled environment until a little white sprout emerges. This natural process adds only water and does not remove any part of the seed. Sprouting time can vary depending on the seed and how you will use it. Then, we dry the seed at a low temperature to preserve the nutrients and enzymes. Dry sprouted grains are shelf stable.
Sprouted flours behave similarly to whole grain or whole wheat flours, but generally require more liquid. We will work closely with you to incorporate sprouted flour into your recipe, or you can use one of our pre-made formulations.
Contacting us is the first step! If you already have a formulation in mind, fill out our contact form and we will help make your product a reality. If sprouted ingredients are new to you, we can collaborate and will provide all the information you need to be successful.
Whole grains have a bran and germ, which contain the seed’s essential vitamins and minerals. All seeds must have a bran and germ in order to sprout. Therefore, sprouted grains are inherently whole grain. We mill all parts of the grain, so all of our sprouted flours are whole grain.
Sprouting does not remove gluten but it does change the molecular structure. For some people who have discomfort digesting gluten, sprouting may help them to digest and enjoy. All gluten production (wheat, spelt, barley and rye) is in a separate facility to avoid cross-contamination.
Yes! Visit our retail website www.secondspringfoods.com for organic sprouted flours, grains and beans for personal use.
Sprouted grains and beans have a shelf life of between 1 and 2 years, while sprouted flours have a shelf life of 1 year. Interestingly, sprouting actually increased the shelf life of whole grain flours. It also stabilizes natural oils in flax and chia, extending their shelf life to 1 year.