Baking expertise as the greatest asset

The bakery sector faces the daily challenge of delivering consistently high quality products to consumers. However, conditions are not always the same: Flour quality varies, raw materials are subject to fluctuating temperatures, and production methods range from artisanal to industrial. Ensuring consistent quality is an art that requires in-depth knowledge and experience, two key features of backaldrin’s baking expertise.

There is particular focus on quality assurance and product development. “We place great importance on quality and development because we set the highest standards for ourselves,” says Edith Hüttner-Wilkinson, who is responsible for quality and development at backaldrin. Internal controls begin with raw material analysis and extend to the detailed examination of the finished products. Numerous baking trials and continuous optimisation ensure that the customer always receives the best possible product. In this, the interplay between development and technology is crucial – optimal results can only be achieved through successful interaction.

Another area of focus every year is consistent flour quality. An annual harvest report provides information on changes in flour composition. backaldrin uses this information to provide bakeries with targeted recommendations – be it to adapt their processes or to further develop products. In addition, backaldrin is represented at many scientific seminars and conferences, and works closely with universities, technical colleges, and research institutions. This ensures that the company always stays up-to-date, both in the areas of grain and bakery technology as well as in general nutritional trends.

Experiential knowledge as a cornerstone of bakery

In bakeries, knowledge is based not only on theory, but also on experience. A baker can feel the texture of the dough with their hands to determine whether it is ready for the oven or if it still needs time. This knowledge cannot simply be written down; it must be passed on and learned. For this reason, backaldrin relies heavily on training its own specialists, who are schooled in a wide variety of production environments, from traditional artisanship to highly automated systems. This holistic training makes it possible to provide personalised, practical advice to bakeries worldwide.

More than just baking ingredients: Consultation as a core competency

backaldrin’s business consists of two main areas: the provision of high-quality baking ingredients and a comprehensive consultation service. Customers worldwide benefit from the knowledge of experts, who provide direct support on-site when challenges arise. Every year, backaldrin analyses the quality of flour from 60 to 80 countries, as baking properties can vary significantly depending on the harvest year. Through these analyses, bakeries benefit from precise recommendations to ensure consistently high quality. With a team of around 80 bakers and pastry chefs worldwide, backaldrin is always ready to find practical solutions for its customers.

Long-time dough management as a leap in quality

Freshness is a crucial factor when it comes to the enjoyment of baked goods. A warm loaf of bread or a crusty roll encourage consumption – an effect that bakers can use to their advantage. Long-time dough management is a significant process in this area. This involves forming the dough, cooling it in a controlled manner, and fermenting it for hours before bringing the temperature back up to be ready for baking. The result is significantly improved quality of baked goods in terms of taste, structure, and freshness. Bakeries that have switched from direct to long-time dough management report sales increases of up to 40 percent.

The challenge posed by food retail

The food retail industry is increasingly focusing on freshly baked goods. Supermarkets now offer a wide range of bread and pastries, often freshly baked several times a day. For traditional bakeries, this means they have to stand out through better quality and even fresher products. The philosophy “anything cold is old” is gaining ever more traction. Consumers want fresh baked goods not just in the morning, but also in the afternoon and evening. Innovative baking processes and modern proofing equipment help bakeries to respond flexibly to customer needs.

We provide our customers with comprehensive support, and tailor our services to their specific needs. Our decades of experience in the bakery sector are the key to our success.

Peter Augendopler, Owner backaldrin

Technology as support – not a replacement

As the demands of the industry increase, bakeries need to evolve technologically. Modern machinery and ovens help bakeries to maintain consistently high quality, but technology alone is not enough – it must be used correctly and understood. The experts at backaldrin are familiar with every piece of equipment and system used in bakeries. Their knowledge is key in supporting businesses efficiently and optimising production processes.

“Technology means more than just ovens,” explains Kurt Seyrkammer, Head of Applied Technology. “It encompasses all the machine know-how – from mixers and dough sheeting lines to sophisticated control systems.” Technology has developed massively in the last few decades. Where once deck ovens and simple sheeting machines dominated, today the focus is on state-of-the-art rack ovens and dough sheeting systems. The choice of equipment depends largely on the customer base – there is now a suitable solution for every need.

Especially in times of change, when bakeries are facing ever-greater challenges, technical knowledge is becoming more and more relevant. The next generation of skilled workers will be even more adept at using machines, because at backaldrin they have the opportunity to engage with them at an early stage.

For this reason, technical training is a top priority at backaldrin: Once a year, several employees visit the machine manufacturers on-site to experience the latest developments first-hand. “An oven alone doesn’t make good baked goods,” says Seyrkammer. “Dough and technique have to work together – that’s the most important thing.” Just as important as the selection of equipment is the service concept: Only those who also provide good support in the areas of maintenance and training can ensure quality in the long term.

Baking expertise as a factor for success

The demands on bakeries are constantly increasing. Customers expect the highest quality, competition is increasing, and technical developments are advancing rapidly. Yet the foundation for a successful bakery remains unchanged: experience, quality awareness, and a keen sense for the dough. Through consistent training, practical consultation, and innovative processes, backaldrin supports bakeries worldwide in overcoming these challenges. Ultimately, it is baking expertise that makes the difference – for the baker as well as for the consumer.