Your own recipes
rather than baking
mixes and agents
Starting to use your own recipes truly pays off. In terms of quality, taste and – if done the right way – from a business standpoint, too.
diet bakery products
The demand for gluten-free and diet bakery products is constantly growing. We use sophisticated recipes to ensure that such products taste just as appealing.
Every kind of fermentation isn’t created equal. Whether you’re looking for natural sourdough, pasta madre or natural yeast: Let’s make a joint effort to replace baker’s yeast as a traditional rising agent with both great taste and digestibility.
How can we make traditional bakery products even more interesting? By infusing them with special ingredients, creativity and experience – for an exciting range of snacks.
Let’s make things wholemeal,
Bakery products that are 100% wholemeal may well be the purest form of the traditional art of baking. Let me show you how to get spelt, rye, emmer, einkorn, tritordeum or durum fully baked.
Long-life baked goods
for additional business
By creating your very own long-life baked goods line, we can generate some delicious additional business. To achieve this, we develop long-life baked goods on site that will taste great to you – and your customers.
Wheat-free bread and pastries
Alternatives to wheat in bakery products do exist. Old, forgotten types of grains can be turned into moist and tasty, crunchy and easy-to-digest morsels.
The art of baking with an international twist
Let’s freshen up your product range, too, with classic bakery delicacies from Italy, France or Switzerland – seasonally and for a limited time period. And if there’s great demand, perhaps you’ll choose to keep them for the long term.