ADVERTORIAL
MAXIMUM NUTRITION, ZERO COMPROMISE
GoodMills Innovation’s new spelt concentrate delivers full wholemeal nutrition – lighter in colour, finer in texture and milder in flavour
W
hile the health benefits of wholemeal are widely recognised, there is a persistent gap between what consumers
say they want and what they actually buy. Classic wholemeal baked goods are often dark and coarse, with a strong or slightly bitter taste. For many customers, particularly those with children, that sensory profile remains a genuine barrier. With SNOW® SPELT Wholegrain Microgranulate, GoodMills Innovation has developed a concentrated spelt product that addresses this particular challenge, opening up new opportunities in the wholemeal segment for artisan and chain bakeries alike.
See and taste the difference SNOW® SPELT is not a classic wholemeal flour, but a concentrated spelt product. It contains the components relevant to wholemeal – including the germ and bran fractions – processed through a multi-stage, specialised method. First, hydrothermal stabilisation ensures long shelf life and consistent processing reliability. This is followed by micronisation – an ultra- fine milling step that produces a particle size significantly smaller than that of conventional wholemeal spelt flour. The result is a wholemeal microgranulate: lighter in colour, finer in texture, milder in flavour and free from visible bran particles in the crumb. In practice, SNOW® SPELT is recombined with light spelt flour. A ratio of 16 per cent SNOW® SPELT to 84 per cent light spelt flour Type 630 creates a spelt-wholemeal blend with the familiar nutritional properties of wholemeal, yet with a lighter appearance and milder flavour profile. Since bakeries use their own silo flour as a base, no additional
more open crumb structure, and better shelf life through enhanced water binding. The hydrothermal stabilisation step also delivers more consistent flour quality by reducing the enzymatic variability that can occur in conventional wholemeal flours depending on harvest conditions – a significant advantage in day-to-day production.
wholemeal flour storage is required. The ratio can also be adjusted flexibly to create different flour types and product profiles – including a high-extraction-style spelt flour.
Magic of microgranulate The key technological advantage lies in particle size. Conventional wholemeal flours contain coarse bran particles that act as disruptors within the gluten network: they interrupt the network structure, reduce gas retention and result in denser baked goods with lower volume. SNOW® SPELT behaves fundamentally differently. “The particles are so fine that they integrate into the dough rather than disrupt it. This is a key reason why SNOW® SPELT enables the creation of finer and more sensorially balanced wholemeal applications,” explains Stefan Francke, product developer at GoodMills Innovation. The practical benefits include improved gas retention, greater volume, a finer and
Perfect for bread, rolls and fine wholemeal baked goods The market launch focuses on wholemeal spelt breads and rolls – the core of most bakery ranges. But the application potential goes further. SNOW® SPELT is equally well suited to finer wholemeal baked goods such as sponge cakes and muffins and can be incorporated without any special processing adjustments. It also works well in soakers combined with seeds such as chia or linseed, thus reinforcing the craft character of the finished product. “With SNOW® SPELT, we are giving bakeries
the opportunity to think about wholemeal spelt in a more nuanced way – lighter, finer and milder – without sacrificing the wholemeal advantages,” says Max Weber, Category Manager Baking & Snacks at GoodMills Innovation. On-site technical support and recipe expertise are available from GoodMills Innovation for bakeries looking to develop new wholemeal concepts.
JUNE/JULY 2026 • KENNEDY’S BAKERY PRODUCTION • 27
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