GoodMills Innovation targets artisan bakers with wholemeal spelt concentrate launch

GoodMills Innovation has unveiled Snow Spelt, a finely ground wholemeal spelt concentrate that offers a lighter color, milder flavor, and finer texture, while retaining wholemeal’s nutritional benefits. The solution is positioned as giving artisan bakers more creative flexibility, as wholemeal products have traditionally been dense, coarse, and less visually appealing.

Snow Spelt’s fine particle structure improves dough integration, water binding, gas retention, volume, crumb structure, and crucially offers operational and processing benefits for bakeries, potentially reducing production challenges associated with traditional wholemeal flours.

Concentrated spelt product

The launch focuses on applications that are especially relevant to the artisan sector. Snow Spelt can be blended with light spelt flour or other flours and is suitable for bread, rolls, muffins, sponge cakes, and finer wholemeal baked goods. It also supports premium positioning and product differentiation in a competitive bakery market.

As a concentrated spelt product, Snow Spelt contains components relevant to wholemeal — including the germ and bran fractions — but with a reduced starch content.

There is no need for separate storage of wholemeal flours, and recipes can be customized to suit specific product profiles and visual appeal.

The launch comes amid growing demand for baked goods that are healthier, without compromising on taste.

Snow Spelt opens up new positioning opportunities for the artisan sector, according to Max Weber, category manager for baking and snacks at GoodMills Innovation. “We are giving bakeries the opportunity to think about wholemeal spelt in a more nuanced way. It’s lighter, finer, and milder, without sacrificing the wholemeal advantages.”

Baked goods with added sensorial appeal

Micronization transforms wholemeal or spelt into a form that behaves more like a refined flour in dough while keeping most of the nutritional benefits. It allows Snow Spelt to absorb more water, while its finely ground particles blend seamlessly into the dough without disturbing the gluten network. The result is improved gas retention, greater loaf volume, a more uniform crumb, and extended shelf life.

“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. At the same time, the fine granulation helps to produce a more uniform flour texture,” says Stefan Francke, product developer at GoodMills Innovation. 

Francke adds that GoodMills Innovation can also provide bakeries with on-site technical support and expertise on suitable combinations and recipe solutions.