GoodMills Innovation developed TIP-TOP®, a thermally modified, low-dust process flour that reduces fine particle content in the facility. TIP-TOP® reduces dust formation in bakeries by up to 80%. It offers excellent separating performance and virtually no airborne particles, the company highlights.

TIP-TOP® is produced using a purely physical hydrothermal process that modifies the starch structure and significantly reduces the fine fraction. The result is a dry, free-flowing flour with extremely low dust formation, GoodMills Innovation explains.

The solution helps with workers’ safety and optimizing machine cleaning, as there are no particles that can be inhaled or deposited on surfaces.

It is particularly useful for fried products, as it leaves fewer particles in the oil bath. “During frying, TIP-TOP® forms an even, dry layer on the surface of the dough that adheres in a controlled manner, which means hardly any particles enter the fryer,” explains Jürgen Senneka, Group Manager Application Services International at GoodMills Innovation. “With conventional flour, a layer of settled flour – so-called sludge – quickly forms at the bottom of the oil bath. This interferes with heat transfer and requires regular cleaning.”

In donut production, for example, the use of TIP-TOP® can significantly extend cleaning cycles. Senneka reports a practical case in which cleaning intervals were extended from three to four shifts, to up to 13 shifts – a three-fold improvement delivering substantial time and cost savings. At the same time, the oil remains stable for longer, as fewer flour particles enter the bath and oxidation is slowed. Furthermore, the need for additional oil-stabilising additives, such as potato starch, is eliminated entirely.

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