The fifth installment of the Austrian Bakery Days took place on April 20 and 21, 2024, held at and around the backaldrin headquarters. On both days, backaldrin’s customers and partners could learn about the baking ingredients manufacturer’s current and traditional products. Around 4,000 international trade visitors came from all parts of the world.

For the first time since 2019, the Austrian Bakery Days event returned to Asten. Seven bakeries were visited, the products were tested and the latest innovations were discussed with backaldrin employees. “The Austrian Bakery Days are always something special, but given the 60th anniversary of backaldrin and the 40th anniversary of the Original Kornspitz, this event has a special significance for us,” said the host and backaldrin owner Peter Augendopler.

Baking without cooking and Quick’n Easy are among the latest innovations and were presented at a total of three stations. Classics like BackAromaSauer (BAS), which is also celebrating its 60th birthday this year, as well as the original Kornspitz were also presented. RapsMaxMix and Chickpea Mix were appreciated, backaldrin reports.

Vegan yeast dough, vegan sponge cakes and curd or quark balls were presented at three other stations. backaldrin CEO Harald Deller was pleased with the turnout: “It’s nice to see how the baking industry sticks together. We appreciate that we can rely on many long-term partnerships. This is not a given and underlines the excellent work we do at backaldrin.”

Guided tours of the PANEUM were also part of the program, where 1,200 exhibits and 5,500 books about bread are exhibited. The history of the exhibits goes back several thousand years, the company shared.

Photo: BAS © PVM/backaldrin