GoodMills Innovation redefines whole-grain baking with launch of SCHNEE Spelt Concentrate for artisan bakers
The solution is positioned as giving artisan bakers more creative flexibility, as wholemeal products have traditionally been dense, coarse, and less visually appealing.
GERMANY – GoodMills Innovation has unveiled SCHNEE Spelt (Snow Spelt), a finely ground wholemeal spelt concentrate that offers a lighter color, milder flavour, and finer texture, while retaining wholemeal’s nutritional benefits.
The solution is designed to transform artisan baking by allowing bakers to produce whole-grain spelt baked goods that are lighter, finer, and milder than conventional whole-grain products, while still offering all the nutritional benefits of whole grains.
This innovation addresses longstanding challenges in wholemeal spelt products, empowering bakers to create premium breads, rolls, muffins, and even delicate sponge cakes that appeal to health-conscious consumers without sensory compromises.
SCHNEE Spelt is recombined with light spelt flour, creating new possibilities for whole-grain breads, rolls, and even delicate spelt baked goods.
As a concentrated spelt product, Snow Spelt contains components relevant to wholemeal, including the germ and bran fractions, but with a reduced starch content.
There is no need to store wholemeal flours separately, and recipes can be customized to suit specific product profiles and visual appeal.
The launch comes amid growing demand for healthier baked goods that don’t compromise on taste.
Snow Spelt opens up new positioning opportunities for the artisan sector, according to Max Weber, category manager for baking and snacks at GoodMills Innovation.
A typical wholemeal recipe uses 16% Snow Spelt combined with 84% light spelt flour, creating a blend that delivers the nutritional properties of wholemeal but with a lighter appearance and milder taste.
The flexibility also removes the need for bakeries to store separate wholemeal flours, supporting operational efficiency.
Operational efficiency is another significant driver behind the new launch. Because SCHNEE Spelt can be blended with standard light flour already held in bakery silos, it eliminates the need for businesses to store and manage separate wholemeal spelt varieties.
This flexibility is particularly valuable for small-to-medium artisan bakeries looking to diversify their portfolios without increasing their storage footprint.
Beyond traditional breads and rolls, the ingredient is highly versatile, proving effective in delicate applications such as muffins, sponge cakes, and fine pastries where the grit of standard wholemeal would be undesirable.
As the global demand for “clean-label” and nutrient-dense foods continues to climb, GoodMills Innovation positions SCHNEE Spelt as a premium solution that bridges the gap between holistic nutrition and indulgent eating.
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