Hamburg, 15th May 2024: Fluctuating protein content in wheat flour makes standardised baking processes particularly difficult, as the amount present impacts water absorption, dough processing and baked product quality. Hamburg-based GoodMills Innovation has developed …weiterlesen
GoodMills Innovation provides a cost-effective, clean label product portfolio for authentic, large-scale bakery products.
With its Slow Milling® range, GoodMills Innovation offers industrial and retail bakeries a superior selection of ingredients for artisan baking. They …weiterlesen
14.02.2023
New opportunities for healthy ageing-nutraceuticals: SpermidineEvo® from GoodMills Innovation promotes cell health and well-being into later life
With SpermidineEvo®, GoodMills Innovation offers a natural premium wheat germ concentrate with very high spermidine content. The …weiterlesen
A naturall cell protector: SpermidineEvo® wheatgerm concentrate © GoodMills Innovation
Healthy ageing: a topic that is becoming increasingly important for more and more consumers. The population is getting older: 25% of the European …weiterlesen
29.09.2022
From 1st October, the sales and application activities of Müller’s Mühle Business Solution will be run by GoodMills Innovation in Hamburg.
The sales, marketing and application technology activities for the legume flours of Müller’s …weiterlesen
26.09.2022
Should not become a permanent condition: Empty proofing baskets in the bakery.
Spiralling energy costs are making it increasingly difficult for German bakeries to keep their ovens, and thus their businesses, running. …weiterlesen
