Germinated grains specialities

Discover our know-how on the malting and fermentation of cereals and our innovative range of specialities made from germinated grains and cereals

Discover our concept

 

  • Innovative expertise

    For over 10 years MILLBÄKER has been developing an expertise in the malting, fermentation and germination processes. In its Germination Centre, technicians explore the sensory, nutritional and taste potential of germinated grains so as to create new baking applications.

  • Specialities made from germinated cereals

    Conceived from our unique expertise, our range of malted, germinated cereals specialties really make all the difference for professionals of the baking industry. They can be added directly to the dough at the end of the kneading process without changing the traditional recipe to create products with more character.

Advantages of the range

What added value does our range of germinated grains bring to the baking products market?

1 – New concept

Our concept maximises the nutritional and taste potential of germinated grains by coating them in stabilised yeasts. The yeast helps preserve and maintain a constant quality of the germinated grains.

2 – Appealing to the senses

New look:  Germination transforms the structure and texture of the grains by packing them with nutrition and making them look rounder and plump. These characteristics make the breads and baguettes made with our yeasts look more attractive.

New texture:  Soft grains of wheat that explode in the mouth; flaky hemp seeds. Our understanding of the germination and kilning procedures enables us to introduce new baking textures to consumers.

New flavours:  Our products stand out for two distinctive reasons: they have the full, vegetable taste of germinated grains with the sour, malty after taste of the yeasts.

3 - Technical advantages

Malted germinated grain yeasts can be added directly to the dough without changing the normal recipe. It does not require any additional fermentation time and it also prolongs the life of the baked product.

Germinated grains specialities

  • Logo-Germinov
    Germinov: The yeast with 4 malted germinated cereals

    Germinov was created by putting together the 4 germinated grains of wheat, rye, pink lentils and hemp and then coating them in deactivated creamy yeast.

    Sensory profile Germinov
    Yeast intensity Sweet – Lactic
    Germinated grain texture in the mouth Flaky - Crunchy
    Flavours added to bread Hints of wheat, rye, lentils and hemp
    Colour of centre of finished product Cream
    Use Add up to 15 to 20% of Germinov© per kg of dough at the end of the kneading process
    Add Germinov to what type of dough Baguette, traditional-style bread, whole meal bread, Germinov can be added to any type of bread dough
    Packaging 5 kg Bucket
    Use by date 9 months

    germinov baguette

  • tendrarom
    Tendrarom: 100% wheat yeast

    Tendrarom is made from 100% malted, fermented wheat germ added to dedicated wheat yeast. Tendrarom has stands out for its soft, whole wheat grains.

    Sensory profile Tendrarom
    Yeast intensity Intense – Sour
    Germinated grain texture in the mouth Soft, melts in the mouth
    Flavours added to bread Wheat
    Colour of centre of finished product Caramel
    Use Add up to 20 to 25% of Tendarom per kg of dough at the end of the kneading process
    Add Germinov to what type of dough Baguette, traditional-style bread, country-style bread, rye bread. Tendarom can be added to any type of bread dough
    Packaging 10 kg Bucket
    Use by date 9 months
    tendrarom baguettes
  • grains-bles-germes


    Sprouted Wheat: A return to the authentic taste of wheat


    Sensory profile Sprouted Wheat
    Yeast intensity Balanced
    Germinated grain texture in the mouth Soft, melts in the moutht
    Flavours added to bread Mildly toasted
    Colour of centre of finished product Cream
    Use Add up to 20 to 25% of Sprouted Wheat per kg of dough at the end of the kneading process
    Add Germinov to what type of dough Baguette, traditional-style bread, country-style bread, rye bread.
    Packaging 10 kg Bucket
    Use by date 12 months
    Baguette ble germe

 

Diversify your product range

 

Discover the sensory and taste potential of germinated grain specialities through our Germinov range of products; Tendrarom and Sprouted Wheat. Three innovative baking concepts that will make you stand out in the market.

Information request

  • Les Découvertes
    “Novelties” range of mixes and premixes
  • La gamme diététique « Sans Gluten »
    «Gluten-free» dietary range
  • Le Concept Bäker Inclusion
    The Bäker Inclusion concept

Les gammes MILLBÄKER EN

  • logo stea-rose petit
  • Logo-PAN-ADO
  • Fit-n-Fiz
  • logo pepsane petit
  • logo-diabemix-ok
  • Logo-Germinov
  • logo-Rheol
  • logo fondess petit
  • Logo-Selecto
  • logo baker inclusion petit
  • logo cerealissime
  • tendrarom violet

Contacter MILLBÄKER EN

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MILLBÄKER SAS

ZI LA FONDERIE
BP 39 • 10 700 TORCY LE PETIT
FRANCE

Tel : +33 (0)3 25 37 79 37
Fax : +33 (0)3 25 37 56 61

 

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