With SNOW® SPELT Wholegrain Microgranulate, GoodMills Innovation unveils a wholemeal spelt concentrate for baked goods with added sensorial appeal
Hamburg, 1 April 2026 – GoodMills Innovation has developed a new wholemeal spelt concentrate that supports artisan bakers in the creation of products that are lighter in colour, finer in texture and milder in flavour than conventional wholemeal offerings – yet with the same nutritional advantages. This is particularly appealing for those who wish to include more wholemeal in their diet but prefer lighter varieties. SNOW® SPELT is blended with light spelt flour, thus creating new possibilities for wholemeal-compatible breads, rolls and even delicate spelt baked goods.
The health benefits of wholemeal are widely recognised. In reality, however, these are often associated with an undesirable appearance and sensory profile, as classic wholemeal baked goods are often dark and coarse, and have a strong or slightly bitter taste. This is precisely where SNOW Spelt comes into play, as it proves that wholemeal-compatible baked products can look and taste good.
This opens up new positioning opportunities for the artisan sector. “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,” says Max Weber, Category Manager Baking & Snacks at GoodMills Innovation.
In doing so, GoodMills Innovation is responding to a trend that is relevant for many artisan bakeries – that is, the need to meet growing demand for baked goods that combine health-conscious nutrition and enjoyment for everyday consumption.
Finely ground and sensorially superior
SNOW® SPELT is not a classic wholemeal flour, but a concentrated spelt product. It contains components relevant to wholemeal – including the germ and bran fractions – yet with a reduced starch content. A multi-stage specialised process produces a very finely ground wholemeal concentrate that differs significantly from traditional wholemeal spelt flour. It has a fine texture and milder flavour, and is lighter in colour for added visual appeal.
Tailor-made wholemeal combinations
In practice, SNOW® SPELT is recombined with light spelt flour. For a wholemeal recipe, a ratio of 16 per cent SNOW® SPELT to 84 per cent light spelt flour is used. This creates a spelt-wholemeal flour blend with the familiar nutritional properties of wholemeal, yet with a lighter appearance and milder flavour profile. Furthermore, SNOW® SPELT can be used flexibly to adjust different flour types and product profiles. This means that silo flour can also be used, eliminating the need for additional storage of wholemeal flour.
Technological advantages
The fine particle structure is not only important for colour and taste, but also processing. Thanks to micronisation, SNOW® SPELT can bind more water. The finer particles integrate better into the dough and become less disruptive within the gluten network. This, in turn, has a positive effect on gas retention, volume, crumb structure and 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,” explains Stefan Francke, product developer at GoodMills Innovation. At the same time, the fine granulation helps to produce a more uniform flour texture.
Perfect for bread, rolls and fine wholemeal baked goods
The market launch focuses on applications that are especially relevant to the artisan sector. These include, in particular, wholemeal spelt bread and rolls. Furthermore, SNOW® SPELT is ideal for finer wholemeal baked goods such as sponge cakes and muffins, and can be easily incorporated without any special processing requirements. GoodMills Innovation can also provide bakeries with on-site technical support and expertise on suitable combinations, and recipe solutions.
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