Hamburg, 25th February 2026– Frying processes are demanding: they require constant temperatures, clean oil and a hygienically sound environment. Conventional dusting or separating flours with a high fine particle content can permeate the oil bath and settle at the bottom of the fryer. This disrupts heat transfer and accelerates oil degradation – resulting in increased cleaning, more frequent oil changes and costly downtime.
To address these challenges, GoodMills Innovation has developed TIP-TOP®, a thermally modified, low-dust process flour with excellent separating performance and virtually no airborne particles.
TIP-TOP® is produced using a purely physical hydrothermal process that modifies the starch structure and significantly reduces the fine fraction. The result is a dry, free-flowing flour with extremely low dust formation.
Fewer particles in the oil bath
“During frying, TIP-TOP® forms an even, dry layer on the surface of the dough that adheres in a controlled manner, which means hardly any particles enter the fryer,” explains Jürgen Senneka, Group Manager Application Services International at GoodMills Innovation. “With conventional flour, a layer of settled flour – so-called sludge – quickly forms at the bottom of the oil bath. This interferes with heat transfer and requires regular cleaning.”
In donut production, for example, the use of TIP-TOP® can significantly extend cleaning cycles. Senneka reports a practical case in which cleaning intervals were extended from three to four shifts, to up to 13 shifts – a three-fold improvement delivering substantial time and cost savings. At the same time, the oil remains stable for longer, as fewer flour particles enter the bath and oxidation is slowed. Furthermore, the need for additional oil-stabilising additives, such as potato starch, is eliminated entirely.
Low-dust bakery environment: reduced respirable dust
TIP-TOP® reduces dust formation in bakeries by up to 80 per cent. This lowers exposure to respirable dust particles, thus improving workplace safety. Machines, conveyor systems and proofing fabrics remain cleaner, cleaning intervals are optimised and – depending on process optimisation – material consumption can be reduced by up to 70 per cent.
Technical support for seamless integration
GoodMills Innovation provides technical support to ensure smooth integration into existing production lines. “We assist with the transition, fine-tune dusting units and ensure optimal flour application,” says Senneka. “Once the process is correctly adjusted, the full potential becomes obvious – from improved hygiene to significantly enhanced efficiency.”
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