GoodMills Innovation puts the white back into wholemeal spelt
GoodMills Innovation has launched SNOW® SPELT Wholegrain Microgranulate, a concentrated spelt ingredient designed to help artisan bakers produce wholemeal products that are lighter in colour, finer in texture and milder in flavour than those made with conventional wholemeal flour, without compromising nutritional content.
The Hamburg-based ingredient developer says the product addresses a longstanding tension in wholemeal baking: consumers recognise the health credentials of wholemeal, yet frequently find the sensory profile of traditional wholemeal baked goods off-putting. Dark colour, coarse crumb and bitter notes remain common objections.
Not a flour, but a concentrate
SNOW SPELT is not a wholemeal flour in the conventional sense. It is a spelt concentrate retaining the germ and bran fractions associated with wholemeal nutrition, but with a reduced starch content. A multi-stage micronisation process yields an exceptionally fine particle size, which the company says produces a lighter colour and milder flavour compared with standard wholemeal spelt flour.
In practice, the ingredient is blended with light spelt flour rather than used alone. For a wholemeal-compliant recipe, GoodMills Innovation recommends a ratio of 16 per cent SNOW SPELT to 84 per cent light spelt flour, delivering the nutritional profile expected of a wholemeal product while retaining a paler appearance and gentler taste. The company notes that the system is compatible with silo flour, removing the need for bakeries to store separate wholemeal stocks.
Processing benefits beyond colour
The technological case for micronisation extends beyond aesthetics. According to GoodMills Innovation, the fine particle structure improves water binding and allows the particles to integrate more smoothly into the gluten network rather than disrupting it. The company reports consequent improvements in gas retention, loaf volume, crumb structure and shelf life.
Stefan Francke, product developer at GoodMills Innovation, explains: “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.”
Target applications
The ingredient is positioned primarily for wholemeal spelt breads and rolls, with GoodMills Innovation also citing sponge cakes and muffins as suitable applications. No special processing adaptations are said to be required, and the company offers on-site technical support and recipe development assistance to bakery customers.
Max Weber, Category Manager Baking & Snacks at GoodMills Innovation, frames the commercial proposition plainly: “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.”
GoodMills Innovation develops clean-label cereal and pulse-based ingredients for the food, bakery, snack and nutraceutical sectors. It is part of the GoodMills Group, Europe’s largest milling group.
For more information, visit: www.goodmillsinnovation.com
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