backaldrin shares Dubai chocolate recipe ideas
In line with one of the biggest trends of the end of the year – Dubai chocolate, backaldrin proposes recipe ideas for Dubai-style cakes and slices, suitable for bakeries and patisseries.
LIBRARY ARTICLES
“AI will further increase productivity”
With its portfolio of companies, the WP BAKERYGROUP covers every step of the baking process with dedicated
and interconnected equipment. Jürgen Horstmann – owner, Horstmann Group, and Carola Landhäuser –
WP BAKERYGROUP CEO, share the insights of leading a diverse group of companies and looking beyond individual production steps when designing solutions, to a ‘think process’ big-picture that shapes innovation in baking.
Management changes for backaldrin
backaldrin is expanding its management team from January 1, 2025, with the appointment of Martin Mayer and Wolfgang Mayer to the management board. With this move, the company strengthened its leadership to ensure long-term innovation.
Flatbread meets Aronia
The flavorful landscape of flatbreads is rich with choices for a wide range of products in unusual, creative interpretations. Aronia
Corbion acquires Novotech bread improver business
Corbion will acquire the bread improver business from Novotech Food Ingredients, based in Delhi, India. The deal also grants Indian bakers access to Corbion’s extensive global customer support network.
backaldrin hosts fifth Austrian Bakery Days event
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.
Corbion develops folic acid fortification for corn tortillas
Corbion is working with manufacturers of corn tortillas to fortify their products with folic acid. At first available for enriched grains, new solutions now also include corn tortillas, to help lower birth defect risks such as spina bifida in infants.
Backaldrin proposes chickpea as all-rounder
backaldrin is focusing on everything chickpea in December, for its benefits for various types of bread and pastries. Moreover, there are also special opportunities for those with a sweet tooth, with the Quick’n Easy for liquid yeast dough.
Martin Braun-Gruppe highlights fusion croissants at iba
The Bakery Ingredients Division of the Martin Braun-Gruppe is presenting product and marketing concepts from the Agrano, Braun, Capfruit and Cresco Italia brands at iba.
The product is the measure of things
Every gram counts. This is especially true when raw materials become more expensive or even scarce. VEMAG takes weight accuracy very seriously with its portioning technology. The machine manufacturer also sets the bar high in terms of product quality and flexibility.
Martin Braun Group achieves record sales
The Martin Braun Group generated record sales of EUR 626 million in FY 2022, a 19.7% growth compared to the previous year, with all product ranges performing well, despite ongoing challenges such as inflation concerns among consumers. Its Poland Gida joint venture in Turkey also enjoyed significant growth.
Corbion enzyme to support low-sugar reformulation
Enzyme technology developed by Corbion helps lower costs and formula sugar, while expanding shelf-life. Ultra Fresh® Advantage 600 breaks down the long-chain carbohydrates in flour into simpler sugars, adding sweetness to the product, so less sugar and yeast are needed as raw materials.
