GoodMills Innovation has launched High-MAC brans, a micronised bran ingredient designed to increase fibre content in commercial baked goods whilst maintaining processing parameters and sensory qualities.

Technical Specifications

The wheat, rye and spelt brans undergo micronisation processing that reduces over 90% of particles to below 200 μm. This particle size enables integration with higher-extraction flours whilst preserving standard processing behaviour. The brans are thermally stabilised, extending shelf life compared to native bran products.

Application Range

High-MAC brans can be incorporated across multiple product categories including bread, rolls, toast, sandwich loaves, pizza bases, crispbreads and biscuits. The ingredient is added directly during dough mixing, requiring minimal adjustments to existing production processes.

Nutritional Claims Support

Dosage rates can be adjusted to meet specific nutritional claim requirements, whether targeting "source of fibre" or "high in fibre" classifications. The even distribution throughout the crumb structure eliminates the coarse texture typically associated with conventional bran additions.

Clean Label Positioning

The ingredient consists exclusively of cereal components—wheat, rye and spelt—meeting clean label requirements without non-cereal fibres. The technology utilises grain fractions from the "after-flour" stream in conventional milling, components typically discarded in standard bread production.

Processing Impact

According to Sebastian Stolze, Manager Product Development & Application at GoodMills Innovation,

the micronisation process replicates milling components otherwise inaccessible to bakers, creating opportunities for higher-fibre products with distinctive colour profiles.

The mild flavour profile differs from conventional wholegrain brans, allowing integration into white flour-based formulations without sensory compromise. Max Weber, Category Manager at GoodMills Innovation, notes that the technology enables nutritional enhancement without affecting consumer acceptance parameters.

Technical Support

GoodMills Innovation provides formulation assistance through its test bakery facility or on-site customer support. The Hamburg-based company operates as part of the GoodMills Group, which positions itself as Europe's largest milling operation.

The development responds to industrial demand for high-fibre baked goods that maintain consistent quality parameters and processing characteristics required for large-scale production. As highlighted in Baking Europe's summer edition, fibre has emerged as the latest ingredient trend, representing a quiet revolution transforming bakery formulations across the industry—and High-MAC brans exemplify this shift towards functional fibre solutions that deliver both nutritional and processing benefits.