Frequently asked questions

Sprouting is the natural process of a seed just beginning to grow into a plant. Cultures all over the world used this practice for centuries, but many people lost it during industrialization. Now, sprouting is popular again as more consumers look for whole, minimally processed and natural foods. Sprouting requires four simple things: water, oxygen, warmth and time. First, grains soak in fresh water. Then, as they sprout in our controlled environment, many biochemical reactions fundamentally change their nutrient profile. Enzymes unlock dormant nutrients, which improves their bioavailability. Also, hard to digest proteins and carbs start to break down, making less work for our digestive systems. We sprout for a short time, stopping before the seed uses up too many nutrients.

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 nutrient rich 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.

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.

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.

Yes! Visit our retail website 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.

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. 

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 sprouted grains and seeds is 50lbs. 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.