Germinated grains specialities

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

Germinov
Tendrarom
Sprouted Wheat

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: 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

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

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.

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