GoodMills Innovation has launched a new wheat granulate that shall keep baked goods fresh for longer. The Slow Milling Naturfrisch Goldgranulat is also said to significantly increase dough yield and provide a more stable and robust consistency of the dough.

The product was created by combining a special variety of wheat with a manufacturing process that has been optimized in terms of cost, food safety and energy efficiency. It is easy to process and improves the quality of baked goods without any additives.

The wheat granulate ensures a significantly increased water absorption and thus an increased dough yield. The baked goods stay fresh longer and offer a long-lasting authentic taste profile. In addition, the product enables a “clean” ingredient list, as it is declared as “wheat”.

In a freshness test, baked goods with the granulate performed best in comparison with traditional fresh-keeping methods. Thanks to a more stable and robust rheology, dough with the product can be processed as usual and has very good baking properties. The result is an appealing pastry in appearance and taste with a golden crust, a fluffy crumb and a short bite.

“Consistent and predictable production parameters are crucial to keep bakery processes profitable,” explains master baker Christian Junge. “For authentic baked goods of a consistently high quality that meet consumer expectations and trigger repeat purchases, we need a high level of product safety. In addition to the unique freshness, I was convinced by the stand-out crust crack properties of Slow Milling Naturfrisch Goldgranulat, with which impressive baked goods are sure to succeed.”