Sustainable Ingredients
Another simple solution to improve flavour can be to combine alternative grains with traditional ones like wheat, to provide a more familiar eating experience”
more natural and organic foods.” Taking
these into grains and turning them ‘power ingredients’ by focusing on
their taste and health benefits can also help boost consumer uptake; they are growing in popularity, thanks to their health profile and sensory properties.
Sustainable cereals We then move on to speak to Katharina Haack, Head of Marketing Communications at GoodMills Innovation, to elaborate on the sustainability practices involved in sourcing and processing the ingredients used in GoodMills Innovation’s Slow Milling portfolio, particularly in the production of the wood-fired Malt. Katharina says: “Our production site is located in southern Germany, so in the broadest sense you could say it is regional sourcing. The grain for the wood-fired malt comes mainly from Germany, too, so there are no long
14 Kennedy’s Bakery Production June/July 2024
transportation routes. When it comes to using the ingredients, we rely on purely physical and reliably consistent processes which are natural, sustainable and environmentally friendly.” Katharina goes on to speak specifically about pioneering in clean label ingredients: “As specialists in the refinement of cereal products and pulses, we have a huge amount of knowledge about cereals and their functionality. In Germany, we were also early pioneers in the field of clean label ingredients. So, it’s no surprise that we don’t use smoke flavourings or any other additives for that matter.” For the wood-fired malt the grain is malted and dried by the smoke over a beech wood fire. Malted means that it is made to germinate, for example in a moist medium – a process which is then stopped by the fire. “The fire allows the rye to absorb a special, anticipated aroma from the wood stove in an entirely natural process. This clean label ingredient supports water absorption and an attractive
crumb colour for authentic artisan creations,” Katharina explains. “Consumers often try to avoid artificial flavours, too, which is why our ingredients are all free of e-numbers,” she adds. Bakers are increasingly going down the clean label route because their customers are asking for it. However, in order to offer a wide range of baked goods with consistent appearance and quality, manufacturers must also be able to rely on a certain level of baking safety. “Slow Milling® enables this process through the use of entirely natural raw materials, so that the artisanal and natural character of the baked goods is preserved, even on an industrial scale,” says Katharina. Can sustainable bakery ingredients be cost effective too? Katharina believes so. “All of our products are derived from cereals which are, of course, highly sustainable. We offer mono-components like active baking ingredients, enzyme-free solutions, freshness extenders, ancient grains, specialty baking ingredients and decoration solutions, and therefore eliminate the expense associated with producing baking mixes,” she says. “The use of mono-components can also be advantageous for the baker because they can use the exact amount that they need. With its Slow Milling® range, GoodMills Innovation also promises industrial and retail bakeries a superior selection of ingredients for artisan baking, with a focus on naturalness, aroma and dough maturation. Product safety and reliably reproducible results are also guaranteed, even on an industrial scale. Such large scale production allows for improved cost-efficiency and therefore more competitively priced, yet still fresh and visually appealing, products on supermarket shelves. This is also a USP for cash-conscious consumers who want baked goods with a handcrafted feel but at a price that suits their pocket.”
There is clearly great demand for better-
for-you products and clean labels as a result of consumer concerns over their own health, and that of the planet. “Natural baking has always been the approach of the Slow Milling® range, with a special focus placed on the use of pre-doughs and long dough resting times for a truly artisanal feel. In contrast to baking mixes, Slow Milling® allows plenty of scope for modifications to create baked goods with highly desirable and individual characteristics.” When it comes to formulating with alternative grains, it will be an evolution over time, rather than a revolution. It’s likely to be much more of a phased approach, with retailers, brands and manufacturers getting on board, to positively influence the health of people and the planet.
bakeryproduction.co.uk
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