Your Baking Consultant
German-speaking countries are renowned for their long tradition of fine baking. backaldrin’s master confectioners set themselves apart by creating classics, exploring current trends and developing new recipes, from sweet yeast dough rolls and Kaiserschmarrn (Emperor’s pancake) to delicate chocolate soufflés that are absolute heaven for bakeries with bistro or restaurant services.
As the warmer months usher in the barbecue season, tables are laden with various potato, vegetable and salad dishes, but bread and rolls are also a popular accompaniment. From Italian ciabatta and the classic garlic baguette to aromatic spelt focaccia, we’ve put together a few tips on how to “pimp” your product range for the grilling season.
In 2006, purple wheat was rediscovered. At the iba, that same year, backaldrin presented its new PurPur® range, which has continued to enjoy great popularity ever since.
At the Biathlon World Championship in Hochfilzen, the biathletes of the Kornspitz Sport Team won a total of eleven medals – seven gold, one silver and three bronze.
On 8 February 2017, the IBU World Championships kick off in Hochfilzen, Austria. The Kornspitz Sport Team biathletes are ready, and many of them are hot contenders for medals.
At Modern Bakery 2017, international baking ingredients manufacturer backaldrin The Kornspitz Company has new products and classics in the bag. The family business presents Actipan®, a wholegrain bread for athletes and active people, while Kornspitz® and tempting fine baked goods make a popular appearance.
backaldrin is present at Gulfood 2017 with Chia Bread, the classic Kornspitz®, pretzels and other small baked goods, as well as snacks. On the sweeter side, the international baking ingredients manufacturer introduces a new baking mix for American Cookies, and visitors to the stand can also expect creations with Red Velvet and Macarons.
Coinciding with the 50th anniversary of backaldrin, business owner Peter Augendopler has laid the foundation for a new project. Alongside the “House of Bread” customer information centre, an event forum with adjoining exhibition spaces is being built in Asten.
For trendy and absolutely eye-catching cakes, backaldrin confectioners use Mirror Glaze to transform classic creations made with Viennese Pastry Mix and Viennese SacherMix into true showpieces. The glossy glazes are easy to make, using Sahnissimo® by backaldrin.
27 November 2016 sees the start of the biathlon season, opening with the World Cup in Oestersund, Sweden…and the biathletes from the Kornspitz® Sport Team are ready.
At Südback 2016, bakery ingredient manufacturer backaldrin The Kornspitz Company brings a new raw material for bread and rolls into play. A unique blend of seeds and flakes, Sabia opens up a new world of flavour. At backaldrin’s exhibition stand in Hall 1, the family business also introduces its new MelchtalerMix, for typically Swiss specialities made with “ruchmehl” (dark wheat flour), while trendy Mirror Glaze cake creations glisten alongside Fabian Hambüchen’s Rio gold medal and Actipan®.
After more than 20 years of successful collaboration, international bakery ingredients manufacturer backaldrin The Kornspitz Company has acquired its distribution partner, Kompanija Tešić, in Croatia. Ljubica and Nedeljko Tešić founded the family business, based in Kaštelir, in 1994 and built it up to become a leading supplier, selling backaldrin products since 1995. As of 1 August 2016, business operations will continue under the name of the newly founded backaldrin Croatia d.o.o.
When the best of the best from around the world perform at their best at the Olympic and Paralympic Games in Rio, bread and rolls also experience a peak season. After all, the right nutrition plays an important role on the way to the top. As top partner of the Austrian Olympic Committee (ÖOC) and official bread partner of the German Olympic Sports Confederation (DOSB), backaldrin makes sure the fragrance of freshly baked bread fills the air in Rio.
International bakery ingredients manufacturer backaldrin The Kornspitz Company, headquartered in Austria, has set a new milestone with its activities in Russia. The 100% backaldrin subsidiary, LLC “ARVALUS”, will be building its own production plant in the new industrial park, Stupino Square, near Moscow. This week, ground was broken for the new facility, which is scheduled to commence operations in the spring of 2017.
The European Olympic Committees (EOC) has signed a sponsorship deal with bread and bakery ingredient producer backaldrin The Kornspitz Company, uniting both organisations’ determination to support European athletes in competing at elite and community levels.
The international bakery ingredients manufacturer, backaldrin The Kornspitz Company, has created a new milestone in its activities in Russia with the construction of its own production site. For the project, the family-owned business acquired land in the new industrial park, Novoe Stupino, about 75 km south of Moscow. The first baking ingredients should leave what is now backaldrin’s sixth production site in the spring of 2017.
The Americans love them “chewy”, as they say, but even crunchy American Cookies are amazing. Master confectioner Petra Preinfalk shares the secret behind the American Cookies and gives tips for making the quintessential cookie.
More than 3,500 bakers from Austria, Germany and 25 other countries visited the 3rd Austrian Baker Days on 9 and 10 April 2016 to gain inspiration for their day-to-day business. Host backaldrin The Kornspitz Company introduced new products and recipes, presented talks to stimulate fresh ideas and, with bread assessments conducted in accordance with German Agricultural Society guidelines, focused special attention on the issue of quality.
backaldrin The Kornspitz Company has stepped up its longstanding collaborations with its business partners in South Africa and the Netherlands. After a successful 18-year partnership, the family business has acquired a 51 percent stake in the South African company Austrian Premix. In the Netherlands, the leading bakery ingredients manufacturer in Austria is setting the course for the future with Royal Steensma.
The IBU (International Biathlon Union) Biathlon World Championships take place at the Holmenkollen in Oslo from 2 to 13 March 2016: that means 12 days of exciting races in Norway’s national ski sports arena. After the opening ceremony on 2 March, the various contests will be held from 3 to 13 March.
The 3rd Austrian Baker Days on 9 and 10 April 2016 will, once again, bring together bakers from around Austria, Germany and many other countries. As the host, backaldrin The Kornspitz Company offers visitors a varied programme, packed with professional expertise, practical tips and recipe ideas, as well as entertainment in the festival tent.
Spelt has long been all the rage, and chia seeds are well on their way to being there. Now, in a new bread roll brought to you by backaldrin, they can play out their strengths together.
For more than 20 years backaldrin has offered organic products and presented an extensive assortment of organic bread, rolls and fine bakery products.
At Gulfood 2016, backaldrin The Kornspitz Company presents the Vegipan® Bar, a smaller form of its vegan wholegrain bread, Vegipan®, which won the Gulfood Award in 2015. The international manufacturer of baking ingredients will also introduce the new Chia Bread. Visitors to the backaldrin exhibition stand can also expect a product innovation for a new generation of donuts.
The Jordan Olympic Committee (JOC) has signed its first ever annual partnership deal - with international manufacturer of bakery ingredients backaldrin The Kornspitz Company.
How can businesses stay ahead in an ever-changing industry? New approaches and strategies for the future can be found in the “Bakery Workbook”. The new publication was commissioned by backaldrin, and serves as a personal reference guide and source of inspiration.
backaldrin is expanding its business in America and setting up its own production facility in Mexico. The newly established company, backaldrin Americas S.A.P.I. de C.V., is a 50/50 joint venture between backaldrin and its longstanding partner, Cremería Americana S.A. de C.V.
Sport and nutrition, vegan specialities and “Clean Label” – these are the key themes that backaldrin The Kornspitz Company, in its 50th year, will focus on at iba 2015.
backaldrin will present its latest innovation, Actipan – a new bread for athletes and sporty types alike – at iba 2015 in Munich. For many years, the international bakery ingredients manufacturer has actively promoted top athletes and young sports talent.
“Fantastically vegan” tips served up in the Vegipan® Corner: well-known Bavarian TV chef and book author Sebastian Copien dishes up sophisticated recipe ideas, with the new Vegipan® Bar as the energy-rich foundation.
Even in confectionery, transparency with regard to ingredients is becoming increasingly important to consumers. International bakery ingredients manufacturer backaldrin has, therefore, expanded its patisserie and confectionery product range with the Clean Label Viennese CakeMix as the basis for a variety of cake and dessert delights.
In a special edition of its customer magazine "backtuell", backaldrin looks back into the past and ahead to the future on the occasion of its 50th anniversary.
The inaugural Kornspitz® Action Days certainly delivered what had been promised – loads of fun and a lot of action. More than 20 Kornspitz® Sports Team athletes, from three countries and ten sporting disciplines, took up the invitation to visit Upper Austria, and would not regret their decision.
As part of a long-term successor solution, Hauser & Cie AG Neumühle Töss, Winterthur, has sold its semi-finished bakery and confectionery goods business to backaldrin Suisse AG. After a successful 20-year partnership, the Swiss company now passes this line of business on to backaldrin.
The new yeast-free, vegan wholegrain bread Vegipan® was honored with the Gulfood Award 2015 within the context of the most important food fair in the Middle East. This means that backaldrin The Kornspitz Company GbmH is taking the coveted award back home with it for the second time.
Eight treasures combined in one product: PurPur (purple wheat) flakes, sunflower seeds, maize, millet seeds, soya, linseeds, malted barley flour and sesame seeds are all contained in the delicious and rustic seed breads and rolls prepared with the new 8-TreasureMix.
With the new recipe ideas of Red Velvet Torte, Red Velvet Roulade and Red Velvet Cupcake, backaldrin’s confectioners show you creative possibilities using the bright red sponge batter. These sweet variations are not only visually appealing but, in terms of flavour, offer true indulgence for anyone with a sweet tooth.
New from the backaldrin think tank: discover the latest recipes made with our product, Avena Soya. Add even greater variety to your product range with succulent breads and rolls made with wholemeal soya and oat flakes.
Tasty treats for your palates: visit the backaldrin trade fair stand at Gulfood 2015 in Dubai, and try out the sensational new Vegipan® yeast-free wholegrain bread. Afterwards let the exquisitely filled macarons and soft pastries with the new Floriani® cacao filling melt on your tongues.
What was just a vision three years ago is today a reality: in collaboration with backaldrin, the Hope for Future project built the “Angel Bakery” in the Korogocho slum in Nairobi, Kenya, producing “fresh-from-the-oven” bread for the very first time.
Layer for layer, pure pleasure: tempt your customers with these versatile, sophisticated and exquisitely creamy takeaway desserts.
Whether bread, rolls or fine yeast pastries like strudel, doughnuts and Danishes, backaldrin’s new improver, StableBake CL, improves the stability of your baked goods range. Particularly when used during the Slow Dough® method, optimal results can be achieved, enabling you to make more out of your baked goods.
For Danish pastries, like puff pastries, cakes and sweet yeast pastries: with Floriani® Cacao Filling, our confectioners have developed a tempting filling that offers a range of possible uses.
Vegipan® by backaldrin is the first yeast free vegan wholegrain bread, and its flavour is beyond compare. This sensational new bread promises love at first bite for vegans and wholegrain fans alike.
Whether as the finest sweet finger food dessert, or as a particularly sophisticated enticement for events and stylish celebrations, macarons are a small piece of the highest art of baking. For the preparation of these colourful little meringue-based confections, backaldrin now brings you MacaronMix.
Whether large or small, athletic or spiritual, victories should be celebrated! backaldrin brings you a tasty and fibre-rich (6.2%) accompaniment to your festive meal, with the fresh and succulent Victory Bread®.
Pan breads are well-loved because of their suitability to sliced loaves, as well as the fact that they stay fresh for a long time. Thanks to their compact shape, they are often used for hearty sandwiches that are a great fit in any lunchbox - ideal for delicious break time snacks at school, work and sports.
With BM Ice, backaldrin has added a refrigeration agent for wheat rolls to its range. Thanks to its versatility, it yields excellent results in the Slow-dough®, controlled fermentation and proofing interruption processes, regardless whether “fermented frozen” or “green frozen”.
Effective immediately, the backaldrin range has been broadened by a new clean label product – KorninoMix CL. With this product, you can now produce tasty, rustic and natural, emulsifier-free seed rolls.
Do you bake in a wood-fired oven? Then our new recipes are just the thing for you. The aromatic mixed-rye bread, with its rustic crust and soft, succulent crumb, and the crispy “fire baguette”, with its spicy flavour, will certainly convince you.
With our new product, MaisMix, it is possible to produce irresistible breads and pastries. Whether the typical Portuguese corn scones, Broinhas de natal, the succulent cornbread or the crispy corn baguette with polenta, you can expand your assortment with some real treats!
From the 26th to the 27th April, around 3,000 bakers and confectioners, from 17 nations, enjoyed a behind-the-scenes look at backaldrin in Asten, where the family business exhibited new products and international bakery trends at their 2nd Austrian Baker Days event.
Ten recipes await you in backaldrin’s new Viennese Sacher Mix recipe folder. Apart from the classic Sacher Cake, Chocolate Cake and Black Forest Cake, this product offers many more possibilities. Enhance your fine baked goods assortment with Truffle Cake, Premium Marble Ring Cake, Viennese Chocolate Cubes, Banana Magic, Pineapple-Coconut Slices, Tangerine-Cream Slices or Mint Dream.
backaldrin’s new Snack Sticks bring momentum to your snack range. These trendy, rustically-shaped sticks with fillings of bacon or meatloaf have a fine crumb and whet the appetite for a little savoury indulgence between meals.
With the Yoghurt CiabattaMix in its range, backaldrin brings you a product which offers enormous versatility. From the classic ciabatta to Mediterranean yoghurt bread, with Yoghurt CiabattaMix, you can produce a wide range of high quality products.
Our creative confectioners have come up with something really special: they have refined our luscious chocolate brownie with coconut filling and strawberry cream to bring you the Strawberry Brownie – a fruity chocolate dream!
New recipes immediately enhance backaldrin’s new "LinzerMix" recipe book. Besides the classic Linzer Torte, Linzer Slice and Picasso Slices our confectioners have created delicious recipe variants: Linzer Apricot Slice, Linzer Cherry Cake and Rhubarb Slices.
With the baking ingredients in Toast One, backaldrin has established the basis to produce Toast Bread of a superior quality.
With Graham FitMix, backaldrin immediately has six different recipes in the bag: Graham Bread , Rye-Graham Bread, Graham Bread (20%), Graham Toast Bread, Graham Baguette, as well as Graham Rolls.
An abundance of products from backaldrin’s world of baking await visitors to the trade fair stand of backaldrin at the Südback trade show. In addition to classics such as the Kornspitz® and the PURPUR® whole grain bread, the Mamma Mia®, Snack-Cuisine®, Bougel and desert ideas such as the Sahnissimo® offer tempting culinary delights.
Effective immediately, the range of Fine Pastry Products offered by backaldrin has been enhanced by a sweet temptation: the Bougel. This seductive ring is a mixture of soft donuts and tender-flaky croissants.
backaldrin apprentice Jasmin Angerer won an award from her vocational school due to her outstanding academic achievements. In addition to this great honor, the junior baker and confectioner can be proud of a report card featuring only A’s. Congratulations!
Discover new sweet strawberry, chocolate and neutral-flavored desserts with Sahnissimo® by backaldrin. Sahnissimo® is the simple and reliable solution for divine cakes, pies and desserts.
backaldrin The Kornspitz Company has expanded its Management Board by appointing Martin Mayr and Wolfgang Mayer as new members. In addition, both have been granted power of attorney.
backaldrin is pleased to have received an award which is currently only granted every two years. The new backaldrin company film was given the Austrian State Prize for Business Film 2013 during a ceremony held at the Austrian Federal Economic Chamber.
backaldrin was certified according to the new International Food Standard (IFS) Version 6 and classified as belonging to the category “Higher Level.”
The Austrian Olympic Committee (ÖOC) can present a new top partner i.e. the family-owned company backaldrin The Kornspitz Company GmbH. backaldrin’s owner Peter Augendopler signed a four-year contract today presence of ÖOC Secretary General Peter Mennel.
Accepting an invitation from backaldrin The Kornspitz Company, the Jordanian Prince Mired Bin Raad Zeid Al-Hussein visited Upper Austria and the headquarters of backaldrin in Asten. The high-ranking member of the Jordanian Royal Family was accompanied by Mahmoud Khader, the Vice-President of backaldrin Arab Jordan Ltd.
In the course of iba 2012 backaldrin presented new baking-ideas to around 27.000 fair-trade visitors and from now on one additional country will be supplied with backaldrin-products. The short film (in German) about backaldrins attendance at iba 2012 in Munich provides a good insight into the trade fair stand, the product innovations and gives a voice to Peter Augendopler and backaldrin employees from all over the world.
At iba 2012, backaldrin presented its new corporate identity to the general public. What distinguishes this company: the quality of its products, its expertise and, especially, its people. “We have great staff members,” says Peter Augendopler, owner of the company.
Mahmoud Khader, the vice-president of backaldrin Arab Jordan Ltd., was awarded by the Gold Medal of honor for his services to the Republic of Austria.
In the course of iba 2012 backaldrin presented their new baking-ideas to around 27.000 fair-trade visitors and from now on one additional country will be supplied with backaldrin-products.
The Beumer & Lutum Bakery in Berlin is pleased to have been awarded the BakerMaker-Award 2012, which was bestowed upon it by the publication Allgemeine BäckerZeitung (ABZ) at the trade show booth of the Central Association of German Bakers set up at the iba trade fair.
backaldrin takes a very positive resume of the world’s leading trade fair for bakers and confectioners. More than 27.000 visitors of over 80 countries were welcomed at backaldrin. Discover here impressions of the iba 2012.
With its new bread delight “Night & Day“, backaldrin offers a unique 2 in 1 bread concept – carbohydrates during the day, protein in the evening.
Off we go on 8 June: For three weeks, king football is going to dominate events in Central Europe. In 2012, Poland and Ukraine are the host countries for the European Football Championship. Krystyna Prószyńska, the managing director of backaldrin in Poland, and with Mariusz Jaruga, the Area Sales Manager of backaldrin in Ukraine, tell about their expectations and impressions regarding the EURO 2012.
Dinkel Wachauer®: Innovation Prize 2011
You can be assured of a really happy Eastern with backaldrin and the Premium Yeast Dough. The finest goodies as well as the Easter bread will convince the Easter bunny and the rest of you.
For the long-term financing of a charitable project, a bakery in the slums of Africa is being built, amongst other things, with the help of sponsors. backaldrin is also helping out.
From February 29-22 backaldrin will once again be present at Gulfood. Over the years Gulfood has become one of the most important trade fairs in the trade show planning of companies in the industry.
The bread innovation by backaldrin is the Dinkel Wachauer®, featuring the newly developed basic baking ingredient Dinkel WachauerMix.
New delicious bread ideas and heavenly cakes
The Kornspitz® grain roll is just as popular a brand in bakeries as it is successful. Now it is in the process of conquering Austria’s snack shelves. The Kornspitz® can now be purchased effective immediately, but at 2 grams each, it is somewhat lighter, and packed in 125g packages. The new miniature-sized innovative snack sensation is called the SOLETTI Mini Kornspitz®.
"That’s how it is written – that’s how it is baked" is the joyous message with which backaldrin is making people at iba 2009 sit up and take notice. Bibelbrot® (German for Bible Bread) is the latest creation. The ingredients, all of which are mentioned in the "Book of Books", are just as promising and enticing as the name of the new bread itself. Bibelbrot® is a particularly tasty and luscious wheat bread.
93 out of 100 people interviewed in a survey know the brand, and thus Kornspitz ranks among the most well known brands in Austria. The brand stands for "premium quality" and "vitality".