SPROUTED FOOD INGREDIENTS
We are proud to announce the next step in making
a modern cuisine with traditional ingredients in a contemporary style.
Assisted germination in the cleanest environment achievable today.
The new plant that Molino Quaglia has built a short distance from the main milling facility, houses some complex equipment for the germination of cereals, pseudocereals and pulses that makes use of a patented industrial process held on an exclusive basis in Europe.
The main new feature of this industrial process is the simultaneous presence of two different processes: germination , and fermentation , which protects the grains from attack by pathogenic germs.
What is really new about Molino Quaglia's germinated products, is their ability to retain the maximum possible concentration of bioavailable minerals and vitamins (iron, zinc and calcium) thanks to a final thermal stabilisation process that blocks germination when the changes in seeds are at their highest, allowing them to be preserved without the risk of rancidity phenomena.
Sprouted cereals and pulses are an example of nature's extraordinary ability to produce energy, an ability that can be enjoyed by every consumer to have access to low price foods, rich in nutritional principles such as vitamins, enzymes and oligoelements, easily absorbed during digestion.
NUTRITION REBORN
Cereals and pulses that come back to life even more nutritious
Assisted germination (simultaneous germination and fermentation) is a process through which a seed reacquires life in a humid environment purified by a natural fermentation process, i.e. again able to produce a new plant that can, in turn, produce seeds.
As far as cereals are concerned, this process is only possible if the seeds are intact and have not been refined.
With germination complex carbohydrates are transformed into simple sugars and the enzymatic elements are activated.
This means that germinated products are pre-digested, since some typical activities of the digestive processes occur before eating.
The germination process triggers the seed's genetic programme, which activates, triggering numerous biochemical reactions that, in turn, bring the nutritive substances to a state of easier digestibility.
In addition, there is a substantial reduction in any anti-nutritional substances that may be present (e.g. phytates) while the vitamins and minerals multiply.
THE INGREDIENTS OF THE FUTURE
Sprouted cereals and pulses from Petraviva™ are a line of products which is a brand new concept, unique in Europe.
They include cereals, pseudocereals and pulses, whole or pulverized, with characteristics of digestibility and nutritional values previously unimaginable in ingredients created by an industrial process with the highest food safety levels achievable today.
What is really new about PetraViva® germinated ingredients is their ability to retain the maximum concentration possible of bioavailable minerals and vitamins (iron, zinc and calcium), thanks to a final thermal stabilization process that blocks germination when the changes in seeds are at their highest, allowing them to be preserved without the risk of rancidity phenomena.
Indeed, it is during the transformation of the substances stored in every seed that the numerous complex biochemical transformations occur, which give the sprout its abundance of substances: it becomes a real bomb of nourishing principles, which are more easily digested and assimilated by the organism; and this is why germinated cereals and pulses are much easier to digest than the original seeds.
3 VIDEOS ABOUT SPROUTING
3 WORDS ABOUT SPROUTING
NUTRITION
more air and fibers inside
Sprouting has an effect on the availability of mineral micronutrients, that are released from macro and micromolecules (such as phosphates) during the process. This is particularly relevant for precious micronutrients, as iron and copper.
Sprouting lowers the levels of serin-protease inhibitors (SERPINs) in legumes, where they matter the most.
IMPROVED
calorie count as much as calorie need
Sprouting does not affect the network-forming ability of proteins in cereals and pseudocereals, and loosens the compact structure of legume storage proteins, facilitating their incorporation into baked foods formulations.
The release of peptides during sprouting may: 1) improve protein digestibility; 2) facilitate further degradation and production of bioactive species; 3) provide substrates for flavor formation upon further processing and baking.
Sprouting increases the levels of hydrolytic enzymes, suggesting that sprouted materials can be used as total/partial replacement for commonly used exogenous enzymes (clean label products)
COLORLESS
a pleasant wheat aroma reborns
The color of flour from sprouted grain is not much of an issue at the addition levels of practical relevance for baked foods The ratio between damaged and total starch is essentially unaltered in sprouted cereals and pseudocereals, and decreases in sprouted legumes: therefore, no major impact is expected on the leavening steps of formulations containing flour form sprouted grains
THE EFFECTS OF SPROUTING
Caressed by heat to be used easily when required. The thermal stabilisation that concludes the assisted germination process is a delicate phase, since the heat must not exceed the threshold beyond which the precious resources released by the germination would be lost. Nonetheless, it is precisely because of the action of the heat, that the seeds retain their formidable nutritional richness returning to a state where it is possible to reduce them to powder, so that they can become ingredients for dough, or to dehusk them to make the preparation of soups easier. The thermal stabilisation resolves the problem of fresh sprouts' short life, and lets the nutritional reserves of Petraviva™ ingredients last longer. Also, the possibility of mixing them with common wheat flours makes Petraviva™ a new kind of ingredient that stimulate creativity in formulating flour that is customised in terms of flavour and nutritional profile. In some cases even using their technological characteristics to naturally boost a flour's performance in the maturation phase.
BIOAVAILABILITY
Eat less and nourish yourself more
* the value of bioavailability comes from calculating how much of a nutrient is absorbed during the digestion of a food containing it.
THE ENERGY OF SPROUTS
that lasts
Sprouted Petraviva Bricks™ are a line of products which is a brand new concept, unique in Europe. They include cereals, pseudocereals and pulses, whole or pulverized, with characteristics of digestibility and nutritional values previously unimaginable in ingredients created by an industrial process with the highest food safety levels achievable today.
What is really new about PetraViva® germinated products is their ability to retain the maximum concentration possible of bioavailable minerals and vitamins (iron, zinc and calcium) thanks to a final thermal stabilisation process that blocks germination when the changes in seeds are at their highest, allowing them to be preserved without the risk of rancidity phenomena.
Sprouted cereals and pulses are an example of nature's extraordinary ability to produce energy, an ability that can be enjoyed by every consumer to have access to low price food rich in nutritional principles, such as vitamins, enzymes and oligoelements, easily absorbed during digestion (higher bioavailability).
Indeed, it is during the transformation of the substances stored in every seed that the numerous complex biochemical transformations occur, which give the sprout its abundance of substances: it becomes a real bomb of nourishing principles, which are more easily digested and assimilated by the organism; and this is why sprouted cereals and pulses are much easier to digest than the original seeds.
MORE VITAMINS AND MINERAL SALTS IN A LOWER WEIGHT
In particular, pulses are naturally rich in:
- vegetable protein
- soluble and insoluble fibre
- iron, potassium, magnesium and zinc
- B group vitamins such as folic acid, thiamine and niacin
HIGHER BIOAVAILABILITY
NUTRITIONAL PROFILE OF SPROUTED PULSES
- Reduction in certain carbohydrates such as indigestible oligosaccharides
- Increase in simple sugars like fructose
- Reduction in trypsin inhibitor and phytic acid
- Higher bioavailability of minerals like iron, calcium, phosphorus and zinc
- Higher bioavailability of vitamins
- Revitalisation of natural enzymes
- Source of vegetable protein
A NEW TASTE THAT LASTS NATURALLY
And they last longer thanks to thermal stabilization, which interrupts the germination process at the very peak of nutritional improvement.
SPROUTED
How diet changes with Petraviva Bricks™
Sprouted cereals and pseudocereals
- flavour enhancement with more delicate rounded aromas and tastes;
- nutritional improvement linked mainly to the transformation of insoluble fibre into soluble fibre, which helps reduce glycemic peaks, improves absorption of sugars, and diminishes cholesterol production.
- flavour enhancement with more delicate rounded aromas and tastes;
- high bioavailability of vitamins and minerals freed by the germination process;
- no bloating of the stomach due to typical flatulence
- maximum food safety thanks to the concomitant fermentation process;
- longer life of germinated products thanks to the final drying.
SPROUTED
cereals and pseudocereals
It has been demonstrated that the assisted sprouting process improves the nutritional and functional properties and flavour of cereals and pseudocereals, which persist even after stabilization with warm air and grinding into powder, if any .
Tests carried out while fine tuning the process showed higher availability of vitamins (e.g. folic acid), dialyzable minerals (e.g. calcium and iron) and dietary fibre. At the same time, the germination brings a sweeter and more delicate flavour still noticeable even after baking. A further strong point of sprouted cereals and pseudocereals is the consequent increase in the presence of natural enzymes, such as amylase and protease. These enzymes give the Bricks of sprouted cereals Petraviva™ the ability to naturally boost phenomena of dough maturation and increase in volume.
SPROUTED
pulses
Pulses (like peas, chickpeas, beans, lentils) contain indigestible carbohydrates which encourage the formation of gas during digestion; in addition, the presence of antinutrient substances (e.g. phytic acid) reduces the bioavailability of numerous micronutrients (e.g. calcium, magnesium, iron, zinc and niacin). Lower bioavailability means that most of the micronutrients are not absorbed by the intestine during digestion, with a consequent waste of most of the vital energy contained in the pulses. In addition, the strong taste of pulses limits their use in basic food products such as bread, pasta, cakes and pizza.
Sprouted Petraviva Bricks™ have finally resolved these problems and give pulses back the highly important role that the Mediterranean diet accords them in the daily diet.
Thanks to the assisted germination process, the noble content of vegetable protein, soluble and insoluble fibre, vitamins (e.g. the B Group including folic acid, thiamine and niacin) and minerals (e.g. iron, potassium, magnesium and zinc) mostly become bioavailable, without the annoying effects of flatulence and with a more delicate favour that does not overpower that of the other ingredients.