23

May

2024

Efficient and effective compensation for fluctuating flour quality

Fluctuating protein content in wheat flour makes standardised baking processes particularly difficult, as the amount present impacts water absorption, dough processing and baked product quality. Hamburg-based GoodMills Innovation has developed a solution to this problem in the form of its SMART® Wheat high-protein flour, which efficiently...

13

Feb

2024

Natural ingredient solutions support artisanal baking on an industrial scale

GoodMills Innovation provides a cost-effective, clean label product portfolio for authentic, large-scale bakery products. With its Slow Milling® range, GoodMills Innovation offers industrial and retail bakeries a superior selection of ingredients for artisan baking. They include Ferment'tic, so-called Kastanienerbse and Wood-fired Malt,...

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