Harry-Brot takes over REWE Group’s Glockenbrot plant in Munich and new building in Erlensee near Hanau. The company will take over the production site of the Glockenbrot bakery in Bergkirchen near Munich by the end of 2025.
Sustainability is multi-layered and complicated, partly because it’s difficult to tackle the topic in isolation from other partners in the value chain. Germany’s largest baked goods manufacturer, Harry-Brot GmbH, found this to be true as it has been making strides with CO2 reduction, in-house and along the value chain for years. In this interview, Norbert Lötz, Managing Director of Production and Technology, talks about the challenges and obstacles on the way to sustainable baked goods production.
Harry Brot baked sandwich bread with flour made from CO2-reduced wheat for the first time at its plant in Wiedemar. The wheat used has a 24%-lower CO2 footprint and is the result of a joint project between Harry-Brot, Yara Germany and the Bindewald & Gutting Mühlengruppe.
In November, Harry-Brot expands its portfolio with a new product category as it launches two sweet snacks: Harry Brioche and Harry Raisin Brioche.
Harry-Brot recently broke ground for the expansion of its production site in Troisdorf, which will also create 100 new job openings for the German baker. The goal is to bake fresh bread and toast here from Q1 of 2024, in addition to frozen rolls, baguettes and pretzels.
