Company: Ardent Mills, Denver
Ingredient Snapshot: Launched by Ardent Mills in July at the Institute of Food Technologists (IFT) Annual Meeting & Food Expo, Ardent Mills sprouted white spring whole wheat flour enables bakers to develop products that meet growing consumer demand for more whole-grain options. It also offers bakers better bake performance. According to the company, Ardent Mills sprouted white whole wheat flour performed better than its nonsprouted counterpart on several important baking measurements—loaf volume (up to 12 percent greater), proof time (down 10 percent) and dough stability (up from 6.7 minutes to 11.7 minutes, or a 56 percent increase). Applications include bagels, breads, breakfast breads, buns, cereal bars, crackers, pizza crust, snacks and tortillas.