GoodMills rolls out new spelt concentrate

GoodMills Innovation has expanded its functional ingredients portfolio with the launch of Snow Spelt, a finely ground wholemeal spelt concentrate designed to help artisan bakers create lighter, milder and more visually appealing wholemeal products without compromising nutritional value.

The new ingredient aims to address long‑standing sensory and processing challenges associated with traditional wholemeal flours.

According to GoodMills Innovation, Snow Spelt enables bakers to produce wholemeal‑compatible breads, rolls and even delicate baked goods with a lighter colour, finer texture and milder flavour than conventional wholemeal offerings. The company notes that while wholemeal is widely recognised for its health benefits, consumers often associate it with “dark and coarse” products that can have “a strong or slightly bitter taste.”

Snow Spelt is not a classic wholemeal flour but a concentrated spelt product containing germ and bran fractions with reduced starch content. Produced through a multi‑stage micronisation process, the concentrate delivers a very fine particle structure that integrates smoothly into dough, improving water binding, gas retention, volume, crumb structure and shelf life.

“The particles are so fine that they integrate into the dough rather than disrupt it,” explains Stefan Francke, product developer at GoodMills Innovation.

The ingredient is designed to be recombined with light spelt flour, allowing bakers to tailor wholemeal intensity and product profiles. A typical wholemeal recipe uses 16% Snow Spelt to 84% light spelt flour, creating a blend with the nutritional properties of wholemeal but a lighter appearance and milder taste. The flexibility also removes the need for bakeries to store separate wholemeal flours, supporting operational efficiency.

Max Weber, category manager baking & snacks at GoodMills Innovation, says the launch gives bakeries “the opportunity to think about wholemeal spelt in a more nuanced way – lighter, finer and milder – without sacrificing the wholemeal advantages.” He adds that the ingredient responds to growing demand for baked goods that combine health‑conscious nutrition with everyday enjoyment.

Applications for Snow Spelt include wholemeal spelt bread and rolls, muffins, sponge cakes and other finer baked goods. GoodMills Innovation is also offering on‑site technical support to help bakeries optimise recipes and flour combinations.

The launch positions Snow Spelt as a premium, versatile solution for artisan bakers seeking to differentiate their wholemeal ranges while improving dough performance and sensory appeal.