A regular favourite
with variety and tradition
Hardly any other baked good is as closely associated with memories, moments of enjoyment and special occasions as the doughnut. Be it for carnival, during the cooler months or simply as a treat – doughnuts are always in season. Their seductive aroma, golden brown crust, light collar and airy crumb make them an absolute classic that delights old and young alike.
Even a quick glance at the displays in bakeries shows just how versatile they are. Doughnuts are delicious in their traditional form with apricot jam, but also with creamy vanilla or chocolate fillings. Modern interpretations with fruity, nutty or even savoury creations are also gaining more and more fans. As a result, doughnuts aren’t just a treat for special occasions, but a versatile accompaniment all year round.
Doughnuts as ambassadors of indulgence
Doughnuts are so much more than just (deep-fried) sweet treats. They are a piece of culture and stand for conviviality, everyday rewards and festive occasions. Traditionally, Austrian doughnuts are filled with apricot jam, while in Germany, custard is the preferred filling. In recent years, the creations have become even more imaginative, such as when pistachio cream became popular thanks to the Dubai chocolate trend and subsequently conquered the doughnut world. Doughnuts are a versatile classic that adapts to any trend, while still remaining true to themselves.
Impressive quality
backaldrin has been supporting the baking industry for many years with proven solutions for the deep-fried range. At iba 2025, the world’s leading trade fair for bakery, confectionery and snacks, the Asten-based baking-ingredient manufacturer presented Berliner Soft 25, a new product for doughnut lovers. The special properties speak for themselves: with its full-bodied flavour, appetising colour and exceptionally long shelf life, Berliner Soft 25 stands out from the crowd. The doughnuts feature a particularly light and airy texture, making them a treat for the senses. Their longer shelf life makes them ideal for discerning customers who are looking for the perfect balance of quality and flavour. Berliner Soft 25 takes this classic to the next level and is an absolute must for any bakery.
A reliable partner for the best results
Perfect doughnuts don’t just depend on the right mix, but also on experience, knowledge and a feel for dough. In a nutshell: baking expertise. The master bakers and confectioners at backaldrin share their know-how with customers and partners, and provide personal on-site support to businesses to help them process the products. Every step plays a part in making doughnuts a moment of pure enjoyment. The right filling is particularly important: filled while still warm, jam or cream develop their full flavour and blend harmoniously with the moist crumb. Wiener Schnee, a decorating sugar specially developed for deep-fried pastries, provides the perfect finishing touch. It remains bright white for a long time and makes the doughnuts a real visual highlight. As a bakery partner, backaldrin is committed to preserving the tradition of doughnuts, while also setting new trends for the future. With innovative products like Berliner Soft 25 and its many years of baking expertise, the family-owned company has laid the foundation for the highest quality, enjoyment and variety. Consequently, doughnuts remain not only a symbol of those special moments, but also a successful product that customers can rely on – now and for years to come.
The filling sets the trend
In Austria, apricot jam remains the undisputed favourite, while nougat fillings are also still very popular. Nevertheless, growing internationalisation is providing bakeries with new inspiration: a Dubai-style doughnut with a delicate pistachio-cream filling, for example, shows how creativity and finesse can be used to set new trends.
Keeping products fresh is becoming more and more important
Traditionally, doughnuts were a product that had to be eaten fresh on the day they were made. Nowadays, many customers want to enjoy them the following morning for breakfast without compromising on taste and texture. Modern enzyme technologies allow precisely that: better retention of freshness with consistent quality.
Appearance and individuality matter
The surface is also evolving: instead of icing sugar, more and more bakers are using icing, as it looks appetising for longer and keeps the products on display looking tasty. Then there is the consumer’s desire for individuality. This is where the bakers themselves come in: our baking ingredients provide a stable base, but it is the flavour and personal touch that add the finishing touches – which is exactly what makes a modern, trendy baker.