Sprouting (germination) process changes a dormant grain into a living food. It increases the protein, mineral, vitamin and fiber content of the grains. The nutritional qualities of the sprouted grains are bio active and are easily absorbed by our body. Sprouted wheat flour is gentle and is digested as a vegetable and not as a starch! Sprouting of wheat kernels makes the gluten index to drop and making it easier for the body to digest. Further, vitamin c is produced through sprouting. Vitamins increase, especially b2, b5 and b6, as well as vitamins e, vitamin k, riboflavin and niacin. Sprouting makes absorption of calcium, magnesium, iron, copper and zinc easier. Our grains are ground at a very low temperature (cold milled) & are not exposed to scorching heat. Low temperature means all the nutrients are retained in the flour. The sprouting and cold milling processes results in amazingly tasty flour that is mild and full of flavor, with no bitterness.