Solutions for the baking trade
Because with baking, it’s all about ingredient quality
In baking, ingredient quality has a significant bearing on final product quality. And that applies whether it is a trendy ciabatta or a classic crusty roll that’s in the oven.
We respect the art of baking and the importance of ingredient quality; by harnessing the latent functionality that exists in nature, our ingredient solutions improve outcomes and enhance traditional processes whilst keeping the passion alive.
Thanks to our innovations, we can ensure stable production processes, thereby improving product quality and offering bakers as many benefits as possible.
Philipp Münstermann, Head of Product Development & Applications
Natural ingredients, reliable results
With intelligent and sustainable solutions made from wheat, spelt and rye, we combine tradition and innovation:
- Protein fortification: For an improved nutritional profile and consumer appeal
- Fibre enrichment: For healthier baked goods without compromising on taste
- Ancient grains: For particularly easily digestible bread made from 100% ancient wheat
- Single-ingredient products: Clean label for authentic flavour and speciality baked goods
- Pre-ferments & sourdoughs: For intense flavours and longer-lasting freshness
- Premixes and concentrates: Save time and guarantee consistent quality
- Baking ingredients: For stable processes, shelf life and texture improvement
- Process optimisation: Separated flours for improved hygiene, seed gluten for efficient use of raw materials
We support artisan bakers in creating distinctive baked goods with our high-quality ingredients, expert on-site advice and innovative baking ideas.
Highlights
Healthy indulgence: protein enrichment
Baked goods with nutritional benefits are all the rage.
The GoWell® Tasty Protein protein fortifier enables the production of high-quality, light-coloured, protein-rich baked goods with appealing sensory properties. The original character of the baked goods is retained.
Pure indulgence: Clean label single-ingredient products
Tailor-made for perfect craftsmanship
Slow Milling® offers clean-label single-ingredient products for modern, high-quality baked goods.
The modular range comprises six categories:
baking ingredients, enzyme-free baking, freshness preservation, visual appeal, speciality ingredients and ancient grains. For bespoke recipes, authentic flavour and the highest quality.
Impressive performance: process optimisation
Less dust, greater efficiency, better hygiene
The TIP-TOP range of low-dust wheat and rye flours is suitable for both machine and manual processing.
The special granulation reduces dough residue and enables precise dosing. The low level of dust helps prevent baker’s asthma. The hydrothermally treated raw material reduces the bacterial load on fermentation trays and troughs.
Products
Discover our range of products for perfect baking.
Expert advice
Our key account managers are here to help you.
Support in your bakery
Our master bakers are on hand to assist you. Please feel free to submit your enquiry here.
Frequently asked questions about ingredients and solutions in the baking trade
Developing healthier baked goods with improved nutritional value
How can artisan bakeries increase the protein content of bread, rolls or pastries without making their recipes significantly more complex?
How can artisan bakeries increase the protein content of bread, rolls or pastries without making their recipes significantly more complex?
The nutritional profile can be specifically enhanced using plant-based ingredients derived from cereals and pulses. This results in modern recipes with higher protein content, good processability and familiar sensory characteristics. GoWell® Tasty Protein, for example, is a protein blend made from fava beans, yellow peas, sunflower protein and wheat, designed for use in light-coloured baked goods. It enables the product to be marketed as ‘high in protein’ without altering the taste or texture.
How can artisan bakeries develop baked goods with more fibre without compromising on flavour?
How can artisan bakeries develop baked goods with more fibre without compromising on flavour?
Suitable cereal ingredients support a higher fibre content whilst ensuring reliable dough processing. SNOW® Prebiotic Fibres, a flavour-neutral, clean-label fibre blend, enables the development of nutrition-conscious baked goods that deliver excellent flavour.
Which ancient grain solution is suitable for artisan bakeries that wish to offer easily digestible baked goods for people with sensitive stomachs?
Which ancient grain solution is suitable for artisan bakeries that wish to offer easily digestible baked goods for people with sensitive stomachs?
2ab® Baking Flour is the first easily digestible ancient wheat and is free from modern D-gluten. It contains fewer FODMAPs than many other cereals and is therefore suitable for baked goods that are easily digestible and have good sensory properties.
Optimising the flavour, texture and consumer acceptance of baked goods
How can artisan bakeries produce wholemeal breads with the character of mixed-grain bread, a fine crumb and good consumer acceptance?
How can artisan bakeries produce wholemeal breads with the character of mixed-grain bread, a fine crumb and good consumer acceptance?
Stabilised and micronised wholemeal concentrates enable the baking of wholemeal breads with a fine crumb and pleasant texture. When combined with refined flours, this results in a balanced wholemeal bread without visible bran particles. Products from GoodMills Innovation are particularly well-suited for this purpose: SCHNEE WEIZEN® Vollkorn-Mikrogranulat and Aroma Roggen Vollkorn Mikrogranulat.
How can artisan bakeries produce wholemeal biscuits that are well received by consumers, have a mild flavour, appear light in colour and still offer the genuine benefits of wholemeal?
How can artisan bakeries produce wholemeal biscuits that are well received by consumers, have a mild flavour, appear light in colour and still offer the genuine benefits of wholemeal?
When standard wholemeal wheat flour is used, biscuits can develop an overly intense flavour, and dark bran particles quickly become a negative factor. Finely ground wholegrain concentrates, on the other hand, produce mild, light-coloured and crumbly biscuits. SCHNEE WEIZEN® Vollkorn-Mikrogranulat, offered by GoodMills Innovation, thus preserve the benefits of wholegrain whilst meeting sensory requirements.
How can artisan bakeries use sourdough solutions to enhance the flavour of their bread?
How can artisan bakeries use sourdough solutions to enhance the flavour of their bread?
Fermented ingredients enhance the flavour of baked goods. Ferment’Arôme Roggen-Vollkornsauer is a dried sourdough starter used in rye-based baked goods.
How can artisan bakeries achieve greater volume, a moist crumb and a longer shelf life in sweet yeast-leavened pastries?
How can artisan bakeries achieve greater volume, a moist crumb and a longer shelf life in sweet yeast-leavened pastries?
Artisan bakeries can optimise sweet yeast-leavened pastries with GOOD Brioche 3 %. This flavourless baking aid increases the volume of the pastry, ensures a moist crumb with a light, springy texture, and extends its shelf life.
Ensuring product quality and reducing losses
Which ingredients are suitable for artisan bakeries if biscuit doughs are to be microbiologically safer and also suitable for consumption without baking?
Which ingredients are suitable for artisan bakeries if biscuit doughs are to be microbiologically safer and also suitable for consumption without baking?
Thermally treated wheat flours, such as PURAFARIN® H3 W-WHITE from GoodMills Innovation, which has a very low total bacterial count, support reliable recipes. This makes it possible to produce biscuit doughs that are also suitable for raw consumption and offer stable processing properties.
How can artisan bakeries improve the adhesion of seeds to bread rolls, reduce post-baking wastage for consumers and, in doing so, enhance the appearance of the bread rolls by minimising seed shedding?
How can artisan bakeries improve the adhesion of seeds to bread rolls, reduce post-baking wastage for consumers and, in doing so, enhance the appearance of the bread rolls by minimising seed shedding?
When mixed with water, GECKO® Ultra forms a viscous suspension that reliably binds seeds. The wheat-based granules improve adhesion to dough pieces, reduce wastage and enhance the appearance of the baked goods.
How can food manufacturers process wheat dough more effectively on laminating machines to prevent it from shrinkage or tearing?
How can food manufacturers process wheat dough more effectively on laminating machines to prevent it from shrinkage or tearing?
GOOD NatureRelax®, supplied by GoodMills Innovation, is a natural baking ingredient made from stabilised and finely ground wheat germ, which promotes a relaxed dough fermentation process. This improves machine compatibility, reduces waste and ensures reliable operations in industrial processes and machinery. It also saves time during the production process.
Making baking processes more efficient and cost-effective
How can hygiene standards in baking processes at artisan bakeries be specifically improved?
How can hygiene standards in baking processes at artisan bakeries be specifically improved?
Functional process ingredients reduce microbiological risks and improve equipment cleanliness. The TIP-TOP release flours offered by GoodMills Innovation minimise the formation of mould and mildew stains on machine parts and fermentation containers, and reduce the cleaning effort required to maintain hygienic, stable and safe production conditions.
What measures can bakeries implement to reduce dust exposure during the baking process and thereby lower the risk of baker’s asthma?
What measures can bakeries implement to reduce dust exposure during the baking process and thereby lower the risk of baker’s asthma?
Low-dust process and separating flours reduce the finest airborne dust in the production environment. TIP-TOP release flours are hydrothermally treated flours in which the finest dust particles are specifically reduced through a physical process. This results in fewer respirable fine dust particles, which eases the burden on staff, reduces health risks in the baking process and minimises absences.
How can dough be processed more evenly, efficiently and with greater dimensional stability during folding and laminating?
How can dough be processed more evenly, efficiently and with greater dimensional stability during folding and laminating?
PURAFARIN® HydroSoft® is a hydrothermally refined wheat flour and a clean label ingredient. This product from GoodMills Innovation ensures consistent dough handling during the rolling and laminating processes. As a result, doughs remain easy to control even during demanding laminating and portioning processes, and shrinkage is prevented.
Using natural cereal solutions to improve the quality of baked goods
Which natural, cereal-based single-ingredient products are suitable for artisan bakeries looking to specifically improve their baked goods?
Which natural, cereal-based single-ingredient products are suitable for artisan bakeries looking to specifically improve their baked goods?
The Slow Milling® modular system developed by GoodMills Innovation comprises natural raw materials which, as clean label ingredients, deliver specific technological benefits such as improved dough and processing properties, optimised texture and increased dough yield.
How can artisan bakeries produce rye-based breads with good fermentation stability, shelf life and volume?
How can artisan bakeries produce rye-based breads with good fermentation stability, shelf life and volume?
Slow Milling® Backroggen 5 % is a natural baking ingredient for rye-based doughs. It promotes optimal fermentation stability, excellent freshness retention and good volume in artisanal bread and rolls recipes.
How can artisan bakeries naturally enhance the surface of loaves and rolls and achieve an appealing crust?
How can artisan bakeries naturally enhance the surface of loaves and rolls and achieve an appealing crust?
Visual accents make baked goods more recognisable and enhance their perceived quality. Slow Milling® Crusty Crust GOLD is a fine, golden-yellow maize granulate designed to enhance the appearance of baked goods. It helps create an appealing appearance, long-lasting crispness and excellent surface adhesion in artisan baked goods.
Which ingredients improve both the protein profile and baking properties in the industrial production of baked goods?
Which ingredients improve both the protein profile and baking properties in the industrial production of baked goods?
Functional ingredients combine advanced milling technology with modern bakery technology. The high-protein wheat flour Slow Milling® Vitalweizen 1-10 % from GoodMills Innovation enables reliable production from dough preparation right through to the finished baked goods.