Improve whole grain flour through new process

SEATTLE — Awakened Grains has introduced a process for controlled germination and starch conversion that transforms whole grains into baking flour that provides better flavor, nutrition and performance, according to the Seattle-based grain technology company. Food manufacturers may use the process to make whole grain bread, pastries, snacks, breakfast cereal, pancake mixes, pizza crusts and pasta.

A patent for the process covers cereal and non-cereal grains, ancient grains, legumes, pulses and seeds. Two applications for the Awakened Grains processing technology are in the pipeline. Imperial Flour is available for licensing to baked foods companies, blenders and dry ingredient companies. The company also plans to introduce Power Flour, which is designed to deliver more protein and fiber, as well as less starch, than standard bread flour.

“Awakened Grains exists to help consumers enjoy the bread, cookies, cakes, donuts, pastries, pasta and pancakes they crave while getting more of the whole grain nutrition they need,” said David Naccarato, chief operating officer, inventor and founding partner of Awakened Grains. “Parents and schools no longer have to choose between foods kids will eat and foods that support better nutrition. Our patented process improves grains and legumes by removing natural digestive blockers, making more nutrients metabolically available and creating products that are both comfortable to digest and enjoyable to eat.”