GoodMills Innovation launches High-MAC brans, which help enrich baked goods with fiber and preserve the desired texture, volume and flavor of the products. The finely milled and physically stabilized 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 company lists.

The new ingredient was developed to meet the growing demand for high-fiber baked goods.

“Thanks to a special micronization 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 behavior. 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,” the specialist explains.

High-MAC brans can be 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, with the brans being added directly during dough mixing

Thanks to thermal stabilization, High-MAC brans also offer significantly longer shelf life compared to native products. Furthermore, they consist solely of cereal ingredients – wheat, rye and spelt – and thus all clean-label materials. No non-cereal fibres are used, the company underlines.

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 colour and a high fiber content,” explains Sebastian Stolze, Manager Product Development & Application at GoodMills Innovation.

The High-MAC variants have a mild, well-balanced flavour. Baking properties are preserved – even in recipes based on white flour. “With High-MAC, we’re offering the baking industry a fibre 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.

Photo: GoodMills Innovation