Baking expertise as the greatest asset

Knowledge, quality and service have been the cornerstones of backaldrin's corporate success for over 60 years.

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 detail edexamination 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. Anannual 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 onexperience. A baker can feel the texture of the dough with theirhands to determine whether it is ready for the oven or if it stillneeds time. This knowledge cannot simply be written down; itmust be passed on and learned. For this reason, backaldrinrelies heavily on training its own specialists, who are schooledin a wide variety of production environments, from traditionalartisanship to highly automated systems. This holistic trainingmakes it possible to provide personalised, practical advice tobakeries worldwide.
 

More than just baking ingredients: Consultation as a corecompetency
backaldrin’s business consists of two main areas: the provisionof high-quality baking ingredients and a comprehensiveconsultation service. Customers worldwide benefit from theknowledge of experts, who provide direct support on-site whenchallenges arise. Every year, backaldrin analyses the quality offlour from 60 to 80 countries, as baking properties can varysignificantly depending on the harvest year. Through theseanalyses, bakeries benefit from precise recommendations toensure consistently high quality. With a team of around 80bakers and pastry chefs worldwide, backaldrin is always readyto 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 ofbaked goods. A warm loaf of bread or a crusty roll encourageconsumption – an effect that bakers can use to their advantage.Long-time dough management is a significant process in thisarea. This involves forming the dough, cooling it in a controlledmanner, and fermenting it for hours before bringing thetemperature back up to be ready for baking. The result issignificantly improved quality of baked goods in terms of taste,structure, and freshness. Bakeries that have switched fromdirect to long-time dough management report sales increasesof up to 40 percent.
 

The challenge posed by food retail
The food retail industry is increasingly focusing on freshlybaked goods. Supermarkets now offer a wide range of breadand pastries, often freshly baked several times a day. Fortraditional bakeries, this means they have to stand out throughbetter quality and even fresher products. The philosophy“anything cold is old” is gaining ever more traction. Consumerswant fresh baked goods not just in the morning, but also in theafternoon and evening. Innovative baking processes andmodern proofing equipment help bakeries to respond flexiblyto customer needs.

Technology as support – not a replacement

As the demands of the industry increase, bakeries need toevolve technologically. Modern machinery and ovens helpbakeries to maintain consistently high quality, but technologyalone is not enough – it must be used correctly andunderstood. The experts at backaldrin are familiar with everypiece of equipment and system used in bakeries. Theirknowledge is key in supporting businesses efficiently andoptimising production processes.
 

“Technology means more than just ovens. It encompasses allthe machine know-how – from mixers and dough sheeting linesto sophisticated control systems.” 
Kurt Seyrkammer, Head of Applied Technology

Technology has developedmassively in the last few decades. Where once deck ovens andsimple sheeting machines dominated, today the focus is onstate-of-the-art rack ovens and dough sheeting systems. Thechoice 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 andmore relevant. The next generation of skilled workers will beeven more adept at using machines, because at backaldrin theyhave 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 machinemanufacturers on-site to experience the latest developmentsfirst-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 theselection of equipment is the service concept: Only those whoalso provide good support in the areas of maintenance andtraining can ensure quality in the long term.