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baking+biscuit issue 2020-02

Hildegard M. Keil talked to Wolfgang Mayer, a member of the Executive Board of backaldrin International The Kornspitz Company GmbH, about how the company, which supplies raw materials to bakeries around the world and operates production facilities in various countries, is experiencing and coping with the Corona Crisis.

Interview with Henrik Oevermann, CEO DIOSNA Dierks & Söhne GmbH, Osnabrück, Germany, about the consequences of the current crisis.

f2m-bbi-20-02-interview-Henrik Oevermann

An interview with Cathleen Kabashi, Exhibition Director of iba, and Michael Wippler, President of the German Bakers’ Confederation, Owner of iba, about planning ideas, Hall layout and the sensitive topic of duration.


J. Friedrich Dieter, Managing Partner of the Stone Oven Bakery and the Doppelkorn organic bakery, is an experienced, well-networked industry expert. He attaches great value to artisan skill and high-quality organic raw materials.

Fritsch’s Product Decoration Unit (PDU) allows the gentle, precise molding of patterns on a variety of dough pieces, and does so regardless of their shape and weight.

Sveba Dahlen is launching a new series of proofers. Smart functions are given high priority to simplify and streamline everyday workflows at the bakery.

Mexican cuisine is also becoming increasingly popular in Central Europe. Burritos, wraps, tortilla chips and quesadillas are popular snacks, and are based on thin Mexican tortilla flatbreads.

Finland: New products from Fazer Bakery
Cutting and Slicing

MKW GmbH, Wuppertal, has further optimized the 3000 X slicing machine and re-engineered the plant’s design.

JAC, a manufacturer of bread cutting/slicing machines and dough processing plants, invested several million Euro in a new production facility in Lüttich, Belgium, in 2019. Productivity grew as a result of the investment, and the family-owned company wants to grow further worldwide.

The COMJET with the WP Robot promises professional lye application combined with a robotic cutting plant.


At the Zurich University of Applied Sciences in Wädenswil, bakery relevant moulds were isolated, which can be used to test antifungal sourdough cultures.