Baking expertise as the greatest asset

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

 

Baking Expertise as a 
Factor for Success


 

The key to bakery success lies in experience, quality awareness, and understanding dough. With ongoing training, personalized advice, and innovative techniques, backaldrin helps bakeries overcome industry challenges and deliver the best products.

Baking Expertise: 
Our Greatest Asset


 

Knowledge, Quality, and Service – The Cornerstones of Backaldrin's SuccessFor over 60 years, backaldrin has been setting the standard in the bakery industry with its deep expertise. We understand the challenges bakeries face in maintaining consistent quality, whether in fluctuating flour quality, varying raw materials, or diverse production methods. Our secret? Baking expertise that combines experience, knowledge, and a commitment to quality.

Focus on Quality Assurance 
and Product Development


 

"Quality and development are at the heart of what we do," says Edith Hüttner-Wilkinson, our head of Quality and Development. Backaldrin emphasizes quality through raw material analysis, regular baking trials, and continuous optimization. Our development and technology teams work closely together to achieve optimal results for our clients.

Experiential Knowledge: 
The Foundation of Our Craft
 

At backaldrin, we believe that knowledge is not just theoretical but based on experience. Our specialized training, covering everything from traditional techniques to automated systems, ensures our team provides personalized, practical advice to bakeries worldwide.

Consultation as a Core Competency


 

Beyond providing high-quality baking ingredients, we offer comprehensive consulting services to help bakeries thrive. Our experts, who analyze flour quality from 60-80 countries annually, provide targeted recommendations for consistent quality improvement.

Long-Time Dough Management:
A Lep in Quality


 

With long-time dough management, bakeries can improve the taste, structure, and freshness of their products. The method involves controlled cooling and extended fermentation, offering bakeries up to a 40% sales increase after switching from direct dough management.

Technology as Support – Not a Replacement


 

backaldrin stays ahead by mastering the latest bakery technologies. Our experts are well-versed in every piece of equipment, ensuring bakeries optimize their production processes. Technology is essential, but it must be used effectively to achieve the best results.

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