backaldrin in the circle of life
The innovative bread and pastry ideas from backaldrin need one thing above all: the raw material grain. To ensure that it will continue to be available in the future, an intact natural environment & resource conservation are vital. backaldrin makes an important sustainable contribution to this.
"As a manufacturer of basic baking ingredients, we work with natural products on a daily basis, so it goes without saying that we take responsibility for the environment and nature," says company spokesman Wolfgang Mayer. At the heart of these efforts are the UN's Sustainable Development Goals (SDGs) - 17 goals set to end extreme poverty, reduce inequality and, of course, protect the planet, among other things.
At backaldrin, this responsibility begins with the procurement of raw materials. In order to avoid or reduce long transport routes and the resultant CO2 emissions as much as possible, the following principle always applies at backaldrin: If something is available in sufficient quantity and quality, it is also purchased regionally, and local small-scale agriculture is used. This is achieved through long-term partnerships with suppliers and businesses. For example, about 90 percent of the ingredients for the Original Kornspitz*, the company's flagship product, and 90 percent of all processed grain products come from Austria.
If the raw material is not available locally, sustainable solutions are sought. For example, the company also sources cocoa from Rainforest Alliance-certified farms. In the case of palm oil, the best possible attention is paid to RSPO certification. The use of these raw materials is regularly monitored and assessed by independent bodies. The company has, for many years, been successfully certified according to BIO, RSPO and AMA guidelines. In addition, backaldrin is a member of Sedex, a data platform for transparency in companies’ commitment to sustainability.
Digitalisation for greater sustainability
The company also sees an opportunity to further increase sustainability in digital transformation, because digitalisation can make a significant contribution to conserving resources, as a cooperation with the Munich-based start-up Delicious Data shows. The company uses artificial intelligence to counteract mountains of food waste - including bread and pastries. With the help of more accurate sales forecasts, bakers know exactly how much bread is needed and when. The aim is to avoid overproduction, which could end up in the bin - an important step toward the circular economy that is becoming increasingly important.
The concept is to keep the value of raw materials in circulation for as long as possible - such as through recycling - while generating as little environmental impact as possible. There is great potential here, especially when it comes to reducing waste, which backaldrin takes advantage of not only in the form of waste separation:
With over 800 products that the company now develops and produces, the pipes and containers through which the basic baking materials are transported within the company must be regularly cleaned with flour to guarantee the purity of the various products. Since January 2023, this "cleaning flour" has been sent to the company REPLOID Value Solutions GmbH in Wels, where the discarded flour from backaldrin is processed and used as feed substrate.
Likewise, in the area of energy, the focus is on circularity, because the fact is: without energy, there is no production. However, production processes themselves also generate energy, especially in the form of waste heat. This is generated at backaldrin, for example, by the generation of compressed air for the machines, where heat is released during the compression process. This heat is transferred via heat exchangers to large storage tanks. Water is heated in these tanks, and then specifically reused in various stages of production. A concrete example of this is the production of Backaroma Sauer (BAS), in which this preheated water is used. This creates a more resource-efficient production cycle that helps optimise energy consumption.
Inspirationally social
But sustainability is not only about ecology and economy. The social aspect must also be taken into account. In this respect, backaldrin has been committed to development work in Africa for many years. In 2012, backaldrin was one of the co-founders of the Angel Bakery in the middle of Kenya's largest slum, and provided all the equipment, training and technical support. To date, 15 bakers have been able to complete their training there. Another 30 are expected to graduate this year. "In addition to the bakery, the project also has a social and health care centre, which is supplied with bread and pastries from the Angel Bakery. “Education, health and food are the keys to change and an improvement in living conditions," says backaldrin owner and Kornspitz inventor Peter Augendopler.
Because employees are the lifeblood of any business, attention is also paid to a fair, family-friendly and social environment within the company. 25 nationalities are represented at backaldrin, and the proportion of women is currently at 35 percent.
*This data refers to Kornspitz produced in Austria and using flour, water and salt from Austria.
Company spokesman Wolfgang Mayer:
Why is sustainability important to backaldrin?
backaldrin is a globally active company with very firm local and regional roots. We have a social responsibility towards customers, people and nature. We all live in the same habitat and every single person has the ability to make a contribution to a sustainable way of life through their actions. We want to strengthen this awareness in all areas of the company and have many projects in progress for a sustainable future. We want to "live the future".
