How can natural, healthy baked goods be produced efficiently and effectively? At the GoodMills Innovation stand, visitors will discover a range of modern solutions for the artisan baking sector.
Hamburg, 25.08.2026 – Under the banner ”Naturally refined. Authentic in taste. Made for the trade”, GoodMills Innovation will showcase functional raw materials for the demands of the modern bakery. These include protein and fibre enrichment through process-stable, artisan baking to optimised dough elasticity and reduced dust generation.
From October 24-27, 2026, GoodMills Innovation will present three themed islands highlighting its unique solutions for the industry: Healthy Indulgence centres on protein and fibre enrichment, Pure Indulgence combines natural recipes, artisan baking and authentic taste, and Strong Performance is dedicated to increasing efficiency and process reliability in production. Visitors will be able to sample a selection of baked goods and exchange ideas with relevant experts.
Protein and fibre boost
At present, range extensions work best with products that promise clear added value for a balanced diet, such as a higher protein or fibre content. However, there must be no compromise on taste or processing. Here, GoodMills Innovation presents various solutions: firstly, GoWell® Tasty Protein, a blend of fava bean, yellow pea, sunflower seeds and wheat for light-coloured baked goods such as spelt-skyr protein bread. Secondly, SCHNEE DINKEL, which addresses the current wholegrain trend. This finely milled spelt wholegrain concentrate is combined (at around 16 per cent) with refined spelt flour, thus enabling lighter, open-pored and mild wholegrain baked goods that retain all the nutritional properties of wholegrain. For the fibre trend, the company offers SNOW® Prebiotic Fibres, a flavour-neutral blend from seven fibre sources processed into tempting cookies for visitors to südback.
Modular system with artisan results
At the heart of this themed island is the Slow Milling® range: a modular system of natural mono-components which allow freshness retention, dough stability and other desirable properties to be specifically controlled – for authentic taste and reliable results at scale. For instance, Slow Milling® NATURFRISCH Goldgranulat delivers consistent and demonstrable freshness retention in production. GoodMills Innovation will also reveal how Ferment’tic® can be used on site with a baguette featuring an open, glassy crumb structure. This can be part-baked or freshly baked off as required. Slow Milling® Vitalweizen 1-10% and Slow Milling® Dinkel-Backferment extend the modular system.
Strong performance, improved efficiency
GoodMills Innovation will also demonstrate at südback how grain-based solutions provide greater efficiency in everyday production. Anyone who works with wheat doughs will know they tend to ‘snap back’ after shaping. GOOD NatureRelax, launched this year, counteracts this naturally, allowing doughs to better retain their shape and reducing kneading time by up to 15 per cent.
When cleanliness and cycle times matter, the TIP-TOP Ultra Clean® solution offers low-dust release flours based on wheat and rye. These reduce fine dust content in the bakery by up to 80 per cent and noticeably extend cleaning intervals. And those looking to compensate for harvest-related fluctuations in spelt quality will find an answer in SMART® Spelt: this spelt, high-protein flour ensures woolly, extensible doughs with increased fermentation stability, and needs only be declared as spelt flour.
GoodMills Innovation looks forward to exchanging ideas with the baking trade in Hall 7, Stand 7D31.
Are you a journalist with further questions? If so, please email us at communications@goodmillsinnovation.com.