Stefan Laackmann took over the position of Managing Director and Spokesperson for the Management Board at GoodMills Innovation GmbH, starting September 1, 2025. He joins Jürgen Morawitz to oversee the company’s management.
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.
GoodMills Innovation launched Pinsa 100%, a flour mix for bakeries, large-scale retailers and the food service industry. It can be used to make a light, crispy base with a distinctive artisan appearance.
GoodMills Innovation launched a newly developed protein blend, the GoWell® Tasty Protein. It is designed to simplify the production of protein-rich baked goods while also taking into account their taste or sensory properties.
GoodMills Innovation developed a solution to help with fluctuating flour quality, the SMART® Wheat high-protein flour. It helps optimize dough processing properties and achieves consistent baking properties, as it compensates for quality fluctuations in wheat flour.
GoodMills Innovation’s TIP-TOP® Ultra Clean range offers a solution to the issue of fine dust when using release flours. The flours are hydrothermally treated to reduce the amount of dust they produce, with benefits for employee health and safety, factory hygiene and production efficiency.
Dusting dough pieces and surfaces with flour is an essential part of the production process in bakeries. Unfortunately, however, flour dust causes problems for machinery, industrial hygiene and, last but not least, the respiratory tracts of employees. One solution is HT or “release” flour, as illustrated by the positive experience of Bäcker Lang Produktions GmbH.
