The hallowed halls of backaldrin Part II

The hallowed halls of backaldrin

PART II

The hallowed halls of backaldrin

This is the place where innovative ideas take shape. Where popular creations are refined and enhanced. These are the hallowed halls where the master bakers and confectioners at backaldrin bring their baking expertise to life. We’re talking about the ten bakehouses at the company’s headquarters in Asten.

The heart of the Austrian baking craft beats at backaldrin’s headquarters in Asten. Ten modern, fully equipped bakeries form the creative centre where, for 61 years, new recipes and products have been continuously developed. Alongside Austria’s crispiest ambassador, the Original Kornspitz, the range now comprises over 800 specialties. From Asten, these baking innovations travel across the globe, shaping international bread culture.

In the previous issue of backtuell, we presented five of the company’s bakeries. In the second part of this
series, we introduce the other areas where product PART II quality is tested, apprentices learn the craft, export master bakers gain international experience, and sweet creations are brought to life.

Quality Control Bakery

Under the leadership of Markus Kastner, the Quality Control Bakery tests products for customers on a daily basis. For this purpose,his team collects samples from production and prepares detailed baking reports. The products are then further processed and finally evaluated. In their testing procedures, they rely not only on their senses but also on specially developed methods unique to backaldrin.

TRAINING AND APPRENTICE BAKERY

Another important bakery is the Training and Apprentice Bakery. backaldrin places a strong focus on the education of apprentices. Every year, apprentices successfully complete their training and are subsequently employed within the company. In this way, baking expertise is effectively passed on, and skilled professionals for the future are developed in-house. A current example is Leonie Nöster: she recently completed her dual apprenticeship in bakery and confectionery with distinction in both areas and was officially and personally honoured by the Governor of Upper Austria. Following her apprenticeship, she has now taken up a permanent position in application technology.

EXPORT BAKERY AND CONFECTIONERY

As an internationally active company, backaldrin provides its customers with the expertise of its export master bakers on site. Hermann Lang’s team travels around the world, visiting clients in their bakeries, advising them on challenges, and demonstrating solutions. At backaldrin’s own Export Bakery and Confectionery, they continue to train and can precisely replicate potential problems on all common machines used worldwide.

CONFECTIONERY

backaldrin’s confectionery is a paradise for those with a sweet tooth: new creations are developed and tested here every day. In addition to classics such as choux pastry, which is now also popular in savoury variations, innovative ideas like Mochi donut balls are continually created.

FRYING FACILITY

In the modern frying facility, quark balls and doughnuts are also tested in a variety of recipes. The confectionery thus combines traditional craftsmanship with creative product development, constantly providing new impulses for the world of sweet baking.

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