backaldrin's export bakers

backaldrin’s export bakers

GLOBAL AMBASSADORS OF THE BAKERY TRADE

In the world of baking, there is a group of specialists known far beyond the borders of Austria: the export bakers of backaldrin. Under the experienced leadership of Hermann Lang, this eight-person team travels the globe to support bakeries and confectioneries with their challenges and to set new standards in quality and innovation.

What’s special is that a craft that’s normally always practised in the same location can be practised worldwide. It’s the diversity that makes the difference. Bread is eaten all over the world, but it’s different everywhere. By eating the bread, you absorb the culture, and that’s a beautiful thing.
Hermann Lang

Multicultural competence and expertise

For the members of this team, training as master bakers is fundamental, but their language skills and the ability to adapt to a wide variety of cultural contexts is crucial too.

“With a repertoire of languages ranging from Portuguese to Russian to Italian, we solve complex problems directly on site, whether we are introducing new products or optimising existing baking processes,” explains Hermann Lang.

There is no particular country allocation within the team, which presents an additional challenge for each individual. Their responsibilities also include on-site training for backaldrin’s international colleagues, and their work ranges from small artisan businesses to large industrial companies.

Their expertise in diagnosing production problems, presenting solutions, and consistently ensuring the highest quality is in demand.

“Our job is to solve problems on-site and to ensure the highest quality. From analyses and adaptation to new harvests and climatic conditions, we specialise in offering customised solutions for our global customers,” emphasises Hermann Lang.

WHAT CHARACTERISES THE WORK OF AN EXPORT BAKER?

Every trip is a highlight in itself. You broaden your horizons and expand your knowledge for future challenges.
Petra Preinfalk

The variety is very interesting. You always get to know other cultures and people. You never become blinded by routine because you’re exposed to a different system, machine, training session, or presentation every day. My biggest presentation was in front of 2,500 people – I’ll never forget that.

Günter Koxeder

I really enjoy travelling to other countries. It allows you to get to know the locals and their cultures, broaden your horizons to include different tastes, and even improve your language skills.

Greta Steinhauser

The most interesting aspect is the variety. You get to know other countries and cultures, face new challenges, and provide vital support in difficult situations.

Manuel Hedrich

Between flexibility and planning, innovation and development

The work of the export bakers requires both flexibility as well as precise planning. Assignments must be tailored to the seasons and the specific needs of customers. Whether on-site seminars, trade fair appearances in major cities like Shanghai or Dubai, or participation in international competitions like the European Championships, the team always keeps a finger on the pulse of the times.

The bakery industry is constantly changing, and export bakers are specialised not only in solving current problems but also anticipating future developments. Through close collaboration with customers and continuous training, they contribute to the advancement of global baking culture. The Arab region is a symbol of the bakery industry’s evolution, as export baker Günter Koxeder reveals:

“Arabia was a challenging market for us 25 years ago. Today, we have a significant production facility in Jordan, supplying over 70 countries. We offer a wide range of Arabic and European bread and pastry products that meet the highest standards of bakery and pastry.”

Confectionery is also gaining significant international importance. Petra Preinfalk, a trained pastry chef, has been an integral part of the export team for eight years now. She believes that pastry requires a keen eye for detail:

“My extensive training and experience help me to understand international tastes and to apply my knowledge to the development of new products worldwide. My work is characterised by adaptations to local tastes and cultural preferences.”

Personal stories and special moments

Behind the assignments in over 40 countries lie personal stories and special highlights. From royal commissions in Jordan to the numerous Summer and Winter Olympic Games, every mission leaves a lasting impression and contributes to backaldrin’s global reputation. After completing her excellent apprenticeship at backaldrin, assignments abroad are now also part of Greta Steinhauser’s daily routine. Following her training, she moved to Hermann Lang’s department, and will now have the opportunity to gain similar experiences to those of her team.

For backaldrin’s export bakers, no two jobs are the same. With their passion for bread, pastries, and other fine baked goods, and their pursuit of perfection, they remain tireless pioneers in an industry that is constantly reinventing itself.

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