Sprouted flour is produced from sprouted grains. It is mainly made from white or red wheat, spelt, amaranth, Kamut , einkorn, rye, corn, sorghum including many others. A grain that's naturally sprouted in a particular time is known as sproted grain and begins to germinate and later made into a flour as the name suggests. Along with flavor the sprouted flour has a pack full of impressive nutritional punch. The sprouting process brings the dormant vitamins and minerals in grains and are eventually activated. It is estimated that sprouting increases vitamin C and carotene content along with creation of vitamin B, bumps the amount of minerals present in it. To keep the health and wellness awared consumers interested in bakery products, many bakers and bakery products manufacturing companies incorporate sprouted flour into their formulations. These flours offer very improved nutrition, shelf life and digestibility. Sprouted flour also provides unique flavor and textures, appealing to the ever increasing health conscious consumers.