GoodMills Innovation Introduces Lighter Wholemeal Spelt Solution for Artisan Bakers

GoodMills Innovation has launched a new wholemeal spelt ingredient designed to improve the sensory profile of wholegrain baked goods while maintaining their nutritional benefits.

The product, SNOW SPELT wholegrain microgranulate, is positioned as a concentrated wholemeal component that enables bakers to produce lighter-coloured, milder-tasting and finer-textured products compared to traditional wholemeal offerings. The development responds to ongoing demand for healthier bakery options that do not compromise on taste and appearance.

Unlike conventional wholemeal flour, the ingredient is produced through a multi-stage process that concentrates bran and germ fractions while reducing starch content. The result is a finely ground product with improved integration into dough systems and a more balanced flavour profile.

In application, the ingredient is blended with light spelt flour, typically at a ratio of 16% concentrate to 84% flour, allowing bakers to achieve wholemeal-equivalent nutritional value with a more consumer-friendly sensory profile. The approach also enables greater flexibility in flour standardisation, including the use of silo flour without additional storage requirements.

From a technical perspective, the microgranulated structure enhances water absorption and dough performance. The finer particles integrate more effectively into the gluten network, supporting improved gas retention, volume, crumb structure and shelf life.

GoodMills Innovation said the ingredient is particularly suited to artisan applications such as bread and rolls, as well as finer baked goods including sponge cakes and muffins, where traditional wholemeal formulations can be more challenging.

The launch reflects a broader shift in the bakery sector towards products that balance health credentials with everyday consumption appeal, particularly in the artisan segment.