Innovative Food Solutions
Until now, the wheat processing industry has had no solution that deliverswheat-based products naturally rich in nutrients combined with acceptable taste, tolerability, digestibility, and product safety!
The Wheat Skinning Technology changes this: the outer fruit skin – typically contaminated, coarse, woody, and bitter – is removed before any milling or processing stage. This skinning step is not just an improvement – it is the groundbreaking foundation of a new milling technology, enabling the production of wheat flour not just with good baking qualities. It also delivers all the key attributes required to create wheat products with high natural nutrient retention, high fibre content, outstanding taste, enhanced digestibility and tolerability, and improved safety.
GoodHearts Foods supports the commercialization of such innovations, enabling food industry partners to transition breakthrough products and processes from niche applications to mainstream market adoption.
Let's discuss how you can take your wheat products to a whole new level.
We can perform heart transplants – yet no one found a way to produce healthy, well tolerated and safe wheat flour with good baking qualities!
Revolutionary Wheat-Skinning Technology
Watch the video for a quick summary
Outstanding food safety
In its function as a protective layer of the wheat grain, the outer, porous fruit skin absorbs all the dirt, natural as well as artificial toxins and can contains eggs of insects. Since wheat grains are processed UNwashed and UNpeeled up to now, the potentially contaminated outer fruit skin inevitably ends up in the production process and can go into the final product, the flour. Many pollutants can no longer be destroyed by cooking or baking.
Skinning technology preventively eliminates up to 90% of pollutants, mycotoxins, germs, heavy metals, pesticides, and bacteria.
Skinning technology removes insect eggs and larvae for real HALAL and Kosher quality.
Schaelvollkorn raises industry safety standards beyond current legal limits. That is particularly important for children’s health, as toxin limits are reached more quickly.
Even bio-products profit from skinning technology, as organic products are not safe from natural toxins.
As today the maximum permitted limits for toxins are am
This is particularly important for children because their smaller bodies reach - and exceed - the daily tolerable intake of toxins more quickly!
You can offer your clients absolute enjoyment without regrets!
All Natural Nutrients of wholewheat unchanged
Schaelvollkorn retains all valuable parts: embryo, mineral-rich aleurone layer, fibre-rich seed coat.
All vitamins, minerals, essential fatty acids, and fibre remain metabolically unchanged.
Schaelvollkorn flour produced by directly milling skinned wholewheat grains, meets German and EU definitions of whole grain flour.
Only products made from Schaelvollkorn combine all the advantages for the production of natural, tasty, safe, well-tolerated, digestible, fibre-rich and health-promoting wheat products.
Whole grain consumption is linked to lower risk of
heart disease, type 2 diabetes, and certain cancers.
Schaelvollkorn products combine health benefits with great taste and excellent digestibility.
You can create your own unique, convenient and healthy wheat products that even children will enjoy!
Schaelvollkorn flour can fully replace today's flour
Schaelvollkorn flour produces bread, pasta, and bakery goods with full volume, pleasant texture, and delicious taste. Even products traditionally made with white flour can be produced entirely from skinned wholewheat flour – without additives.
Safe, nutrient- rich and tasty products are good, but only in combination with good baking properties does the offer becomes unique. Schaelvollkorn flour is well suited for industrial as well as artisanal productions.
Reducing diet-related "civilization diseases"
Because baked goods and pasta make up a very large share of our daily diet, and of our children’s diet, it is vital which flour this staple food is based on. Scientific work reviewed by the Max Rubner Institute highlights that a higher wholegrain intake reduce risks of metabolic disease, including overweight, type 2 diabetes and hypertension.
Why today’s “wholegrain” flour is not truly wholegrain
In most mills, endosperm (white flour), bran and germ are separated often heat-stabilised and later recombined. In practice, this means that what reaches the market is a technically reconstructed wholegrain flour rather than a flour made by directly grinding the intact whole grain.
The solution: Schälvollkorn flour (skinned wholegrain flour)
Schälvollkorn flour is made by directly and completely grinding PureGrain Schälvollkorn (skinned wholegrain) like a household mill does. In other words, it is true wholegrain flour made without separation and later reconstruction. Where PureGrain Schälvollkorn is stated, it means true wholegrain flour made from fully skinned whole grains.
What it delivers
Schälvollkorn flour combines a naturally nutrient- and fibre-rich wholegrain profile with strong baking performance, with homogeneous particles, without additives and without blending in white flour.
What we offer:
- Schaelvollkorn raw-materials
Skinned wholewheat grains
Skinned wholewheat grains as flakes
Skinned wholewheat grains as flour
- Ready Schaelvollkorn products
Pasta
Bread and Bread Rolls
Cookies
Join the Food Revolution
We can help you to take your wheat products to a whole new level.