GoodMills Innovation has enhanced its range of functional ingredients with the introduction of Snow Spelt, a finely milled wholemeal spelt concentrate that aids artisan bakers in crafting lighter, gentler, and more attractive wholemeal products without sacrificing nutritional integrity.
This innovative ingredient targets the persistent sensory and processing difficulties linked to conventional wholemeal flours.
As stated by GoodMills Innovation, Snow Spelt permits bakers to create wholemeal-compatible bread, rolls, and even more delicate baked items that exhibit a lighter hue, finer texture, and softer flavor compared to traditional wholemeal options. The company observes that while the health benefits of wholemeal products are well recognized, consumers often equate them with “dark and coarse” offerings that may possess “a strong or slightly bitter taste.”
Snow Spelt is not a typical wholemeal flour; it is a concentrated spelt product that includes germ and bran components while featuring lower starch levels. Through an advanced multi-stage micronisation process, this concentrate achieves a very fine particle size that blends seamlessly into dough, enhancing water retention, gas retention, volume, crumb structure, and shelf life.
“The particles are so fine that they integrate into the dough rather than disrupt it,” notes Stefan Francke, a product developer at GoodMills Innovation.
The formulation is also designed for recombination with light spelt flour, empowering bakers to customize wholemeal strength and product characteristics. A standard recipe incorporates 16% Snow Spelt with 84% light spelt flour, resulting in a combination that offers the nutritional benefits of wholemeal while presenting a lighter look and more subtle taste. This flexibility alleviates the necessity for bakeries to maintain separate wholemeal flours, thereby enhancing operational efficiency.
Max Weber, category manager for baking & snacks at GoodMills Innovation, asserts that this launch provides bakeries “the opportunity to think about wholemeal spelt in a more nuanced way – lighter, finer and milder – without sacrificing the wholemeal advantages.” He emphasizes that the ingredient meets the increasing consumer demand for baked goods that blend health-focused nutrition with everyday pleasure.
Possible uses for Snow Spelt include wholemeal spelt bread and rolls, muffins, sponge cakes, and other fine baked products. GoodMills Innovation is also committed to providing on-site technical assistance to help bakeries refine recipes and flour blends.
The introduction of Snow Spelt positions it as a premium, adaptable solution for artisan bakers looking to enhance their wholemeal offerings while boosting dough performance and sensory appeal.
