01 - The Method
Our Sprout & Ferment Process
RO Water Wash
Grains washed in reverse-osmosis water to remove dust and foreign matter.
Soak & Sprout
Grains, pulses and seeds soaked and, where required, sprouted to unlock nutrition.
Steam Blanch
Vegetables steam- blanched before drying and milling into flour
Controlled Dehydration
Selected grains steam-cooked to develop desired functional and sensory character.
Natural Stone Milling
Ingredients fermented or leached where required by the formulation.
Formulate & Bake
Vegetables steam-blanched before further processing and blending
02 - Key Ingredients
ANCIENT GRAINS
Khapli Wheat . Hulled Barley
Soaked Low GI Heritage Grains
GRAIN
Oats/ Sprouted Wheat
Wholesome base for body and bite.
SEED & NUTS
Soaked Multi-seeds & Nuts
In every variant, for texture and richness.
SWEETNER
Jaggery/ Palm Sugar
Unrefined gentle sweetness
FAT
Rice Bran & Coconut Oil
Rice Bran oil & Cold Pressed Coconut Oil
03 - Why Sprouted & Fermented Biscottes
Coming to Market ......
Slideshow
