Emmer Wheat Noodles (180 G)

Processing of Sprouted Emmer Wheat Noodles 

Ingredients Composition

• Sprouted Emmer Wheat Flour – 90%
• Tapioca Flour – 8% (for binding and elasticity)
• Guar Gum – 0.5% (for improved texture and moisture retention)
• Cold-Pressed Coconut Oil – As required (optional, for dough workability)
• RO Treated Water – As required (for dough preparation)

🛠️ Processing Steps

1. Selection & Cleaning of Grains
Heirloom Emmer wheat (dicoccum) grains are selected for their rich fiber and low gluten content.
Grains are cleaned using air classifiers and sieves to remove impurities like stones and husk.
They are washed thoroughly using RO-treated water.

2. Sprouting of Emmer Wheat

• Soaking: Cleaned grains are soaked for 8–10 hours in RO-treated water.
• Germination: The soaked grains are kept in germination chambers at 28–30°C with 75–80% humidity for 24–30 hours. Sprouting improves folate content, breaks down complex carbs, and reduces gluten harshness.
• Drying: Germinated grains are dried in tray dehydrators below 50°C to retain nutrients and avoid enzyme degradation.

3. Milling
The dried sprouted grains are milled using slow-speed stone grinders to produce a fine flour (~120–150 microns), preserving the bran and germ.
The resulting sprouted flour has a mild nutty flavor and higher digestibility.

4. Blending with Binders
Tapioca flour is added to improve stretch and chewiness.
Guar gum is blended at 0.5% w/w to stabilize the dough and improve cooking quality.

5. Dough Preparation
The blended flour mix is combined with RO-treated water to form a soft, cohesive dough.
Cold-pressed coconut oil is optionally added for better extrusion performance and to reduce stickiness.
The dough is rested for 20–30 minutes to ensure even hydration and gluten relaxation.

6. Noodle Extrusion
The dough is extruded using a cold-extrusion noodle press into thin strands.
Noodles are cut to standard lengths (20–25 cm) and shaped as required (round or flat).

7. Drying & Dehydration
The noodles are dried in tray dryers at 45–50°C to bring moisture content below 10%.
This ensures a longer shelf life while preserving the soft bite and flavor.

8. Packing & Storage
Dried noodles are packed in airtight, eco-conscious packaging to retain freshness.
Shelf Life: Best before 6–8 months when stored in a cool, dry place.

🌟 Nutritional & Functional Highlights

✅ Emmer Wheat (Sprouted) – Ancestral grain rich in fiber, resistant starch, B vitamins, and with lower gluten impact than modern wheat
✅ Sprouting – Enhances micronutrient availability, especially folate, magnesium, and iron
✅ Tapioca Flour – Improves elasticity, making noodles springy and soft when cooked
✅ Guar Gum – Natural thickener and stabilizer, enhances cooking quality and holds moisture
✅ Gut-Friendly & Low Allergenicity – Sprouted wheat is easier to digest and gentler on the gut
✅ No Artificial Additives – 100% natural ingredients and traditional processing

🍽️ Quick Serving Suggestion: Emmer Wheat Garlic Noodles

Ingredients:

• 1 cup sprouted Emmer wheat noodles
• 1 tbsp sesame or groundnut oil
• 2–3 cloves garlic, finely chopped
• 1/2 cup sautéed vegetables (carrot, bell pepper, spring onion)
• 1 tsp soy sauce (or tamari for gluten-free)
• Rock salt & pepper to taste

Method:

1. Boil noodles in RO-treated water for 3–4 minutes. Drain and rinse with cold water.
2. In a wok, heat oil and sauté garlic until golden.
3. Add vegetables and stir-fry on high heat for 2–3 minutes.
4. Add noodles, soy sauce, salt, and pepper. Toss well until heated through.
5. Serve hot with a sprinkle of sesame seeds or crushed roasted peanuts.