FLOUR, GRAINS & PULSES
gut health and energy balance. Naturally regenerative and planet-friendly, Jessica believes that teff represents the next frontier of conscious, functional eating. One of the most remarkable features
of teff is its amino acid profile – it offers a complete set of essential amino acids – a rarity among plant-based foods. It also provides a good source of calcium, providing approximately 123mg per cup. Additionally,
teff provides a good source of iron and is low in phytic acid meaning that the iron from teff can be more easily absorbed by the body. As
consumer awareness around
nutrition and gut health continues to grow, ancient grains and fibre-rich ingredients are finding a new lease of life in bakery recipes. From the resurgence of rye to the popularity of oats, through to a renewed awareness of ancient
grains like einkorn and teff, bakers are increasingly looking for innovative and interesting solutions to meet the need for functionality, and flavour and to expand the creative possibilities for baked goods. In a landscape shaped by evolving dietary priorities flour is no longer just a staple – it has become a dynamic, responsive ingredient that is central to the future of functional bakery.
Low-dust flour improves frying processes
Frying is one of the most demanding process steps in bakery manufacture. Products such as doughnuts, for example, require consistent temperatures, clean frying fat and a hygienic processing environment. The use of conventional dusting or flours can, however, pose problems, as they have a high proportion of fine particles that detach during handling, enter the frying bath and accumulate on the bottom of the fryer. This leads to sedimentation, impaired heat transfer and accelerated fat degradation, resulting in costly cleaning, fat replacement and downtime. The use of low-dust process flour
can reduce carryover into frying fat to help extend necessary cleaning intervals and ensures cleaner, and more economical production for fried bakery products.
GoodMills Innovation, for example can offer Tip-TOP,
a
thermally
modified, low-dust process flour specifically designed to eliminate these issues. TIP-TOP is produced through a purely physical hydrothermal treatment – the starch structure is selectively altered, and the fine fraction significantly reduced which results in a dry, free-flowing flour with good release properties that creates virtually no fine dust. “TIP-TOP forms an even, dry layer on the dough piece and adheres in a controlled manner, meaning that only minimal particles detach and enter the fryer,” says Jürgen Senneka, Group Manager Application Services International at GoodMills Innovation. “In contrast, conventional flour will quickly form a sediment layer on the bottom of the frying bath which
disrupts heat transfer and requires frequent cleaning.” One doughnut manufacturer had
traditionally had to clean its fryer every three to four production cycles. “After switching to TIP-TOP it was able to extend the interval to up to 13 cycles,” confirms Jürgen. In addition, the frying fat will
remain stable for longer, as fewer flour particles enter the bath and oxidation is slowed. The need for fat-stabilising additives, such as potato starch, is also eliminated. TIP-TOP can also reduce airborne dust in the bakery by up to 80%, improving employee health and safety. Machinery, conveyor chains and clothes remain cleaner for longer, cleaning intervals are extended, and material usage can be reduced by up to 70%.
20 • KENNEDY’S BAKERY PRODUCTION • DECEMBER/JANUARY 2025/26
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