High-MAC brans: micronised, stabilised brans from GoodMills Innovation support sensory- neutral fiber
enrichment
With its new High-MAC brans, GoodMills Innovation allows bakeries and industrial manufacturers to enrich their baked goods with fiber – without compromising on texture, volume or flavour. The finely milled and physically stabilised brans made from wheat, rye and spelt can be incorporated into a wide range of applications, from classic breads and rolls to toast, sandwich loaves, pizza bases, crispbreads and cookies. The new ingredient solution has been developed in response to growing demand for high-fiber, nutritionally sound baked goods that are light, of consistent quality and free from coarse and other undesirable sensory components.
Even distribution for additional appeal Thanks to a special micronisation process, more than 90% of the High-MAC particles are smaller than 200 µm. This allows them to be combined with higher-extraction flours to increase mineral and fiber content without affecting standard processing behaviour. The result is baked goods with significantly improved nutrient density that still promise appealing taste and appearance. The bran is evenly distributed throughout the crumb, thus avoiding the typical coarse spots associated with conventional bran.
Easy to use – adaptable to individual needs
High-MAC brans can be easily incorporated into existing formulations. Depending on the desired nutritional claim – such as „source of fiber“ or „high in fiber“ – the dosage can be flexibly adjusted. There is also minimal impact on processing: the brans are added directly during dough mixing. GoodMills Innovation’s product development team supports clients with formulation and application – either at its in-house test bakery or on-site at the customer’s facility.
Clean label and extended shelf life Thanks to thermal stabilisation, High-MAC brans offer significantly longer shelf life compared to native products. Furthermore, they consist solely of cereal ingredients – wheat, rye and spelt – and thus fulfil clean label requirements. No non-cereal fibers are used.
High-MAC specifically utilises grain components that are typically discarded in the so-called “after-flour” in conventional milling – parts that are not usually used in bread production. “We are essentially replicating a component of the milling process that is otherwise inaccessible – creating a basis for rustic baked goods with distinctive color and a high fiber content,” explains Sebastian Stolze, Manager Product Development & Application at GoodMills Innovation.
Sensory-neutral, technologically effective
Unlike conventional wholegrain brans, the High-MAC variants have a mild, well-balanced flavour. Baking properties are preserved – even in recipes based on white flour – allowing manufacturers to improve the nutritional profile of their products without compromising consumer appeal. “With High-MAC, we’re offering the baking industry a fiber enrichment tool that works – both technologically and in terms of taste. It allows our customers to develop products that meet today’s nutritional expectations without overwhelming the consumer,” adds Max Weber, Category Manager at GoodMills Innovation.
About GoodMills Innovation GmbH
Based in Hamburg, Germany, GoodMills Innovation develops clean label ingredients based on cereals and pulses for a wide range of applications in the food, bakery, snack, nutraceutical and bakery industries. The aim is always to combine maximum enjoyment with one or more added benefits: for the consumer‘s health, for example with selected dietary fibers and an improved Nutri-Score; for a sustainable planet with plant-based meat substitutes; or for more economical production by actively exploiting potential savings.
With expertise along the entire value chain, from raw material sourcing and processing to understanding market and consumer needs, the cereal expert supports its customers with innovative product concepts, tailor-made solutions and expert advice on application, food law and marketing issues. As part of the GoodMills Group, Europe‘s largest milling group, GoodMills Innovation stands for the highest quality, (supply) security, sustainability and innovation.
For more information:
www.goodmillsinnovation.com
