GoodMills launches wheat germ ingredient to improve dough handling
The new clean label ingredient helps reduce dough elasticity, improve production consistency and cut kneading time.
AUSTRIA – GoodMills Innovation has introduced GOOD NatureRelax, a clean label baking ingredient made from 100 per cent stabilised, finely ground wheat germ to help bakeries manage overly elastic wheat dough and improve production efficiency.
The company said excessive dough elasticity remains a common challenge in bakeries because it makes dough difficult to shape, affects production consistency and increases waste. Dough often shrinks after rolling or stretching, leading to extra handling, uneven product sizes and more production interruptions.
GOOD NatureRelax addresses this issue by using two naturally occurring components found in wheat germ. Glutathione, a natural antioxidant, weakens disulphide bonds in the gluten network, while the enzyme protease breaks down gluten proteins to soften the dough. Together, they help produce dough that is easier to handle during processing.
GoodMills said selecting the right wheat germ plays an important role in the ingredient’s performance. The company monitors wheat quality across its 24 milling sites before choosing suitable wheat germ for stabilisation and micronisation. This process produces a finer ingredient that creates smoother and more workable dough.
The company said bakeries can shape dough faster with less tearing and fewer manual corrections. Dough pieces also keep their shape better during production, allowing machines to process them more consistently while reducing waste. GoodMills added that manufacturers can shorten kneading time by up to 15 per cent when using the ingredient under the recommended conditions.
GOOD NatureRelax is suitable for wheat based products including pretzels, croissants, baguettes, pizzas, tray bakes and other rolled pastries. Recommended usage ranges from 0.1 to 1 per cent of the flour weight, depending on the application. The company advises users to adjust the dosage according to each recipe and production process. It also recommends avoiding its use alongside inactive yeast or cysteine because the combination may soften dough too much.
The launch comes as bakery manufacturers continue to seek clean label ingredients that improve production while meeting consumer demand for simpler ingredient lists. By using naturally occurring compounds from wheat germ, GOOD NatureRelax offers bakeries another option for improving dough handling without adding conventional dough relaxing additives.
GoodMills said the ingredient supports both industrial production lines and manual processing, helping manufacturers produce more consistent wheat based baked products while reducing production losses.
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