backaldrin Magazine

All

Triumphant 2026 Winter Olympics

Austrian bread culture meets Olympic splendour: while athletes competed for medals, backaldrin delighted guests at the Austria House with its exquisite breads and pastries.

Mia Balance

An innovative product designed to support a balanced diet and make this bread an integral part of a modern lifestyle.

The Development Bakery

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

Leadership Transition

Dr Edith Hüttner-Wilkinson assumed responsibility for the Research & Development and Quality Management divisions.

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.