When Harald Deller started as export manager
30 years ago, backaldrin supplied bakeries in Austria and Germany. Today, he is the General Director of a company with customers in more than 150 countries and eight production facilities worldwide.
Austrian baking ingredients manufacturer backaldrin started building a new logistics center in Asten, at its headquarters. The new facility covers a total area of over 9,000 sqm and will reach 16 m in height.
Backaldrin launched Sabia 2.0, a new version of its popular Sabia solution for baked goods’ flavor and appearance. The company further developed the popular solution to support creative baking ideas.
Martin Plaschg joins backaldrin as the new Key Account Manager Austria. The Styrian native began his professional career as a baker and pastry chef apprentice in his home region.
In anticipation of spring season barbecues, backaldrin introduces the Pane Scuro mix for various fresh bread and pastry specialties, from rustic, flat barbecue bread to elongated root bread and small, crispy Krustis buns.
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.
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.
Zeelandia, backaldrin, SchapfenMühle, sourdough specialist BÖCKER, the Martin Braun Group, BAKELS Germany and CSM Germany assess the market situation in the new issue of brot+backwaren.
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.
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.
As a family-owned company and leading manufacturer in ingredients, backaldrin understands its responsibility in doing business is key to long-term success.
With muesli bread, backaldrin has brought the muesli theme into the bread sector and is responding to the growing number of consumers who want to eat more healthily.
