GoodMills Innovation has unveiled its new High-MAC brans, enabling bakeries and industrial manufacturers to significantly boost fibre content in baked goods without sacrificing texture, volume, or flavour. Made from finely milled and physically stabilised wheat, rye and spelt, these versatile brans can be incorporated into breads, rolls, toast, sandwich loaves, pizza bases, crispbreads and cookies.
The launch addresses rising consumer demand for high-fibre, nutritionally balanced baked goods that are light, consistent in quality, and free from coarse, undesirable sensory elements.
Fine Milling for a Smoother Crumb
A unique micronisation process ensures more than 90% of High-MAC particles are smaller than 200 µm. This allows blending with higher-extraction flours to enhance mineral and fibre content while maintaining standard dough processing behaviour. The bran is evenly distributed throughout the crumb, eliminating the coarse spots typically associated with conventional bran, and ensuring both visual and textural appeal.
Easy Integration with Flexible Dosage
High-MAC brans can be seamlessly added during dough mixing, with dosage adjusted according to the desired nutritional claim – from “source of fibre” to “high in fibre.” GoodMills Innovation’s product development team offers tailored formulation and application support, either in its in-house test bakery or directly at the customer’s facility.
Clean Label and Extended Shelf Life
Thermal stabilisation gives High-MAC brans a significantly longer shelf life compared to untreated products. Made solely from cereal ingredients – wheat, rye and spelt – they fully comply with clean label requirements and contain no non-cereal fibres. The brans are derived from grain components often discarded in “after-flour” during conventional milling, providing a sustainable, resource-efficient ingredient option.
“We are essentially replicating a component of the milling process that is otherwise inaccessible – creating a basis for rustic baked goods with distinctive colour and a high fibre content,” said Sebastian Stolze, Manager Product Development & Application at GoodMills Innovation.
Neutral Flavour, Reliable Performance
Unlike standard wholegrain brans, High-MAC variants have a mild, well-balanced taste and retain excellent baking performance – even in white-flour recipes. This allows manufacturers to enhance nutritional value without altering product appeal.
“With High-MAC, we’re offering the baking industry a fibre enrichment tool that works – both technologically and in terms of taste. It enables our customers to meet modern nutritional expectations without overwhelming the consumer,” said Max Weber, Category Manager at GoodMills Innovation.
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Joseph Clarke
Editor, International Bakery
Tel: +44 (0) 1622 823 920
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