Awakened Grains, a Seattle-based grain technology company, has signed an agreement with Proximity Malt to produce its germinated-grain flour and manage distribution in the United States.
The partnership will initially support production of up to 15,000 tons a year of Awakened Grains' Imperial flour, the companies said Tuesday in a release announcing the partnership. Proximity Malt, a regional malting and roasting company with facilities in Colorado and Delaware, will handle production and fulfillment. Awakened Grains will keep producing flour in Canada for Canadian and other international customers.
Dan Haggert, CEO of Awakened Grains, pointed to Proximity's experience with germination.
"Proximity Malt brings decades of expertise in germination and processing to Awakened Grains. Few companies understand the precision our patented process demands as deeply as they do," Haggert said.
How the process works
Awakened Grains uses a patented process of controlled germination and starch conversion to turn whole grains, pulses and legumes into baking flour. That puts the work squarely in a maltster's wheelhouse: germination is the same step that turns barley into malt for brewers and distiller`s.
According to the company, its Imperial germinated wheat flour delivers 30% more protein and five times the fiber of premium wheat flour, and pastries made with it can reach the same sweetness with 20% to 30% less added sugar. The process can be applied to oats, rice, barley, corn and ancient grains.
Haggert said Proximity combines its germination work with local milling partners and manages fulfillment from its own facilities for customers nationwide.
Power Flour on the way
The second product is a next-generation Power Flour made from soft white winter wheat. The company claims it carries 3.5 times the protein, 40 times the fiber, 75% fewer net carbs and 30% fewer calories than other premium baking flour, the result of more than 10 years of research and testing.
Beginning in early 2027, Power Flour will be produced at a smaller scale for commercial testing, formulation and product batch runs while larger-scale production and distribution ramp up.
Dale West, CEO of Proximity Malt, said controlled germination can open new possibilities in flavor, nutrition and functionality.
"We see a natural connection between their innovative technology and our expertise in grain processing. We're looking forward to working together to explore opportunities in the growing specialty food ingredients market," West said.
Who the flour is for
The added supply targets baking companies, institutions, retail private labels, food service providers, blenders, baking mix makers and dry-ingredient companies, according to the release.
For millers and wheat merchandisers, the deal is a small but notable signal of demand for value-added wheat channels outside conventional flour. It also gives a malting operation a food-ingredient line beyond brewing and distilling.
The companies did not disclose financial terms, the volume planned for Power Flour or where milling for the U.S. product will take place.
