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sprouting process

Throughout history, many civilizations worked with nature to develop their own methods for soaking and sprouting grains. Here's how we provide optimal conditions for sprouting.

It Starts with a seed

Germination, or sprouting, begins with a whole and healthy seed. Raw seeds hold vital nutrients, vitamins and minerals in a dormant state to protect themselves until it can safely grow into a plant.

Unlike highly processed or refined grains, sprouting is a form of positive processing where nothing is removed from nutrient-rich seeds and only water is added.

At Second Spring, we carefully source all of our organic grains and seeds to ensure they are the highest quality.

water, air & temperature

Just like in nature, a seed only germinates and thrives when it has the right moisture, oxygen and temperature. To kick-start the sprouting process, seeds are exposed to clean, fresh water.

While the process is always the same, each variety of grain or bean is unique, so soaking times will vary. Once seeds reach the ideal soaking time, we drain the water and sprouting begins.

We specially designed our sprouting process to reduce the amount of water we use.


When growing conditions are optimal, the seed bursts into action. Enzymes unlock nutrients that were safely stowed away, causing many biochemical changes and altering the seed’s nutrient profile.

Raw grains, seeds and beans naturally contain anti-nutrients like phytic acid, but soaking and sprouting helps break these down. Enzymes convert complex carbs and dense protein into simple sugars and smaller amino acid chains. Note that a nutrition facts panel will not reflect these structural changes.

There are also vitamin and mineral changes, depending on seed variety and sprouting time. Vitamin changes is a complex topic and even more so in how this relates to human digestion.

We stop the sprouting process at different times for different seeds in order to maximize nutrition, digestion and function.

Dry & Mill

Next, we carefully dry the seeds to preserve their sprouted goodness and make them self stable. Drying does not affect the molecular changes that occurred during germination.

A large sprout may not always be visible, but the important part is that raw grain goes through a slow soaking and sprouting period. The sprouted grain, not the sprout itself, holds the nutrition.

Sprouted seeds can be left whole or finely milled to create one of our sprouted flours. We mill the entire grain to produce soft, versatile, nutrient-rich and 100% whole grain flours.

Our Facilities

Second Spring sprouting and packaging facilities are owned and operated by our family business, Everspring Farms, which sprouts for industrial applications. Our 75,000 sq ft facility is a dedicated dairy free and nut free facility. 

We are Organic and Kosher certified for both facilities. We have a comprehensive food safety plan to ensure we go above and beyond to produce safe, high quality products.

Read more about Everspring Farms here.

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