backaldrin Magazine

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The Development Bakery

At the Development Bakery, expertise and passion shape bespoke solutions—true mastery beyond recipes.

Wheat Sourdough

Wheat sourdough is a central element in both artisanal and industrial bakery production.

Tradition and innovation

Freshly baked artistry, living tradition and innovative ideas: Wolfgang Daume and Martin Plaschg of backaldrin are shaping the future of the baking industry with passion.

The hallowed halls of backaldrin Part II

The creative heart of Austrian baking beats at backaldrin’s headquarters in Asten, where over 800 specialties are crafted for the world.

Matrix components of samples to be analysed

Raw materials and analytics

Advanced analytics and the new Mixolab ensure top quality and innovation at backaldrin.

The hallowed halls of backaldrin

Where ideas rise: backaldrin’s master bakers bring expertise to life in ten state-of-the-art bakehouses.

Cold-set cream

Puddings and creams: a classic blend of milk, starch, sugar and vanilla, sometimes enriched with egg.

A regular favourite

Doughnuts: a timeless treat that evokes memories and brings joy to every occasion.

backaldrin's export bakers

Export bakers from backaldrin support bakeries worldwide, setting benchmarks in quality and innovation.