DeutscheBack

𝗧𝗵𝗮𝘁 𝗺𝗼𝗺𝗲𝗻𝘁 𝘄𝗵𝗲𝗻 𝘁𝗵𝗲 𝗼𝘃𝗲𝗻 𝗼𝗽𝗲𝗻𝘀 … 𝗮𝗻𝗱 𝗲𝘃𝗲𝗿𝘆𝗼𝗻𝗲 𝘄𝗮𝗻𝘁𝘀 𝘁𝗼 𝗸𝗻𝗼𝘄: 𝗵𝗼𝘄 𝗱𝗶𝗱 𝘁𝗵𝗲 𝗯𝗮𝗸𝗶𝗻𝗴 𝘁𝗿𝗶𝗮𝗹 𝘁𝘂𝗿𝗻 𝗼𝘂𝘁? Our dual student Jona Marie Ehrhard recently spent some time in our baking lab, joining Bernd Schulte-Pelkum for hands-on baking trials with sweet baked goods. This time, it was all about milk rolls. And the photo captures one of the best moments of any baking trial: fresh from the oven, the smell filling the lab, and that first curious look at the result. The focus of the trial was our 𝗕𝘂𝗻 𝗜𝗺𝗽𝗿𝗼𝘃𝗲𝗿 𝟭𝗦, designed to create fluffy baked goods with a 𝘀𝗵𝗼𝗿𝘁 𝗯𝗶𝘁𝗲, 𝗳𝗶𝗻𝗲 𝗰𝗿𝘂𝗺𝗯 𝘀𝘁𝗿𝘂𝗰𝘁𝘂𝗿𝗲 𝗮𝗻𝗱 𝗽𝗿𝗼𝗹𝗼𝗻𝗴𝗲𝗱 𝗳𝗿𝗲𝘀𝗵𝗻𝗲𝘀𝘀. For Jona, it was a chance to experience first-hand how ingredients, processes and application know-how come together in our baking lab. And for us at DeutscheBack, this kind of hands-on learning is an important part of sharing knowledge with the next generation. And yes, tasting is part of the evaluation too. 𝗪𝗵𝗮𝘁 𝗱𝗼 𝘆𝗼𝘂 𝗹𝗼𝗼𝗸 𝗮𝘁 𝗳𝗶𝗿𝘀𝘁 𝘄𝗵𝗲𝗻 𝗮 𝗯𝗮𝗸𝗶𝗻𝗴 𝘁𝗿𝗶𝗮𝗹 𝗰𝗼𝗺𝗲𝘀 𝗼𝘂𝘁 𝗼𝗳 𝘁𝗵𝗲 𝗼𝘃𝗲𝗻: 𝘃𝗼𝗹𝘂𝗺𝗲, 𝗰𝗿𝘂𝗺𝗯 𝘀𝘁𝗿𝘂𝗰𝘁𝘂𝗿𝗲 𝗼𝗿 𝘁𝗲𝘅𝘁𝘂𝗿𝗲?

𝗙𝗿𝗲𝘀𝗵𝗻𝗲𝘀𝘀 - 𝗮𝘀 𝗮 𝗯𝘂𝘀𝗶𝗻𝗲𝘀𝘀 𝗾𝘂𝗲𝘀𝘁𝗶𝗼𝗻 How long should bread stay fresh? In Southeast Asia, the answer to this question is changing. Longer distribution routes, rising costs, food waste and new consumer expectations are making freshkeeping increasingly important for bakery manufacturers. But extending shelf life is only part of the challenge. Bread also needs to remain soft, moist and enjoyable to eat. In our latest interview, Tip Keng Pong shares his perspective on the changing bakery market in Southeast Asia, why price still plays such an important role and how enzymes, production processes and packaging can work together to maintain freshness for longer. 𝗪𝗮𝗻𝘁 𝘁𝗼 𝗰𝗼𝗻𝘁𝗶𝗻𝘂𝗲 𝘁𝗵𝗲 𝗰𝗼𝗻𝘃𝗲𝗿𝘀𝗮𝘁𝗶𝗼𝗻 𝗶𝗻 𝗽𝗲𝗿𝘀𝗼𝗻? Our team will be at Food ingredients - Fi Asia 𝗜𝗻𝗱𝗼𝗻𝗲𝘀𝗶𝗮 𝗼𝗻 𝟭𝟲 𝗦𝗲𝗽𝘁𝗲𝗺𝗯𝗲𝗿 𝗮𝘁 𝗯𝗼𝗼𝘁𝗵 𝗖𝟮𝗥𝟬𝟱. Come and meet us to talk about freshkeeping, bakery trends and solutions for your individual production challenges.

𝗪𝗲 𝗵𝗮𝘃𝗲 𝗯𝗲𝗲𝗻 𝗮𝗻𝗮𝗹𝘆𝘀𝗶𝗻𝗴 𝗳𝗹𝗼𝘂𝗿 𝗳𝗼𝗿 𝗱𝗲𝗰𝗮𝗱𝗲𝘀. 𝗕𝘂𝘁 𝗳𝗹𝗼𝘂𝗿 𝗻𝗲𝘃𝗲𝗿 𝘀𝘁𝗮𝗻𝗱𝘀 𝘀𝘁𝗶𝗹𝗹 – 𝗮𝗻𝗱 𝗻𝗲𝗶𝘁𝗵𝗲𝗿 𝗰𝗮𝗻 𝗿𝗵𝗲𝗼𝗹𝗼𝗴𝘆. We continue to invest in state-of-the-art analytical technologies at our Ahrensburg laboratories. Yet, as Niels Fischer, Member of the Management Board, says: “Technology alone is not enough.” What makes the difference is the combination of advanced equipment, more than 10,000 pre-shipment analyses, flours from around the world and, above all, the expertise of the people interpreting the data. Together with Mühlenchemie and SternEnzym, we connect rheology, flour treatment and enzyme technology with practical baking applications. Because understanding flour is where the journey begins. Consistent baking performance is where that understanding proves its value. Read our new article “𝗙𝗿𝗼𝗺 𝗙𝗹𝗼𝘂𝗿 𝘁𝗼 𝗙𝗶𝗻𝗮𝗹” to discover how we connect flour science with the reality of industrial baking.

𝗪𝗼𝗿𝗸𝘀𝗵𝗼𝗽 𝗶𝗻 𝗖𝗵𝗶𝗹𝗲: 𝗨𝗻𝗱𝗲𝗿𝘀𝘁𝗮𝗻𝗱𝗶𝗻𝗴 𝗹𝗼𝗰𝗮𝗹 𝗰𝗵𝗮𝗹𝗹𝗲𝗻𝗴𝗲𝘀 𝘁𝗼 𝗰𝗿𝗲𝗮𝘁𝗲 𝗯𝗲𝘁𝘁𝗲𝗿 𝘀𝗼𝗹𝘂𝘁𝗶𝗼𝗻𝘀 Every flour has its own story. So does every bakery product. And so does every market. What does it take to develop the right flour treatment and baking solutions for Chile? On 3 September, we’re looking forward to welcoming participants to our workshop in Chile. Once again, we’re joining forces with our sister company Mühlenchemie. Together with our local partners, we’ll focus on topics that are highly relevant to the market, including pasta, bread, donuts and tortillas. We will share in-depth insights into pasta applications and our Nicolas Charalampidis will present solutions for donuts and tortillas. The workshop is co-organised by Giuseppe Catapano, Head of Sales LATAM, together with our local partners, bringing technical expertise and local market knowledge together. One topic will certainly be at the centre of many discussions: 𝗖𝗹𝗲𝗮𝗻 𝗟𝗮𝗯𝗲𝗹 𝘀𝗼𝗹𝘂𝘁𝗶𝗼𝗻𝘀. At the same time, every market comes with its own challenges. In Chile, mills and manufacturers work with wheat and flour qualities that can vary depending on origin and harvest. Achieving consistent product performance despite these natural variations is a daily challenge and one that requires more than technical expertise alone. For us, together with Mühlenchemie, understanding is a continuous process: It means understanding flour, changing raw materials, local market conditions and customer requirements. Because only by understanding these factors can we develop solutions that truly fit the market. That is why every workshop we organise is tailored to the specific needs of the region. We believe that the best solutions are developed close to our partners, close to the raw materials and close to the realities of the local market. We’re looking forward to exchanging ideas with our partners in Chile and continuing to learn from one another.

𝟲 𝘁𝗵𝗶𝗻𝗴𝘀 𝗲𝗻𝘇𝘆𝗺𝗲𝘀 𝗰𝗮𝗻 𝗶𝗻𝗳𝗹𝘂𝗲𝗻𝗰𝗲 𝗶𝗻 𝗯𝗮𝗸𝗶𝗻𝗴 – 𝗮𝗻𝗱 𝘄𝗵𝘆 𝘁𝗵𝗮𝘁 𝗺𝗮𝘁𝘁𝗲𝗿𝘀 When people think about enzymes, they often think about just one benefit they might want to achieve. But in reality, well-designed enzyme systems can influence many different aspects of the baking process. Here are 𝟲 𝘄𝗮𝘆𝘀 𝗲𝗻𝘇𝘆𝗺𝗲𝘀 𝗰𝗮𝗻 𝗺𝗮𝗸𝗲 𝗮 𝗱𝗶𝗳𝗳𝗲𝗿𝗲𝗻𝗰𝗲 👇 ✅ 𝟭. 𝗞𝗲𝗲𝗽 𝗽𝗿𝗼𝗱𝘂𝗰𝘁𝘀 𝗳𝗿𝗲𝘀𝗵𝗲𝗿 𝗳𝗼𝗿 𝗹𝗼𝗻𝗴𝗲𝗿 Improve crumb softness, elasticity and freshness to create bakery products that stay appealing for longer. ✅ 𝟮. 𝗜𝗻𝗰𝗿𝗲𝗮𝘀𝗲 𝘃𝗼𝗹𝘂𝗺𝗲 𝗮𝗻𝗱 𝗱𝗼𝘂𝗴𝗵 𝘀𝘁𝗮𝗯𝗶𝗹𝗶𝘁𝘆 Support fermentation tolerance and strengthen the dough structure for reliable processing and consistent baking performance. ✅ 𝟯. 𝗥𝗲𝗱𝘂𝗰𝗲 𝘁𝗵𝗲 𝗻𝗲𝗲𝗱 𝗳𝗼𝗿 𝗮𝗱𝗱𝗶𝘁𝗶𝘃𝗲𝘀 Enzyme systems are increasingly used to replace chemical additives such as emulsifiers and preservatives to meet the growing demand for clean-label products. ✅ 𝟰. 𝗜𝗺𝗽𝗿𝗼𝘃𝗲 𝘄𝗮𝘁𝗲𝗿 𝗯𝗶𝗻𝗱𝗶𝗻𝗴 Better water absorption contributes to smoother processing while supporting volume, freshness and crumb quality. ✅ 𝟱. 𝗥𝗲𝗱𝘂𝗰𝗲 𝘁𝗵𝗲 𝗻𝗲𝗲𝗱 𝗳𝗼𝗿 𝗮𝗱𝗱𝗲𝗱 𝗴𝗹𝘂𝘁𝗲𝗻 Optimised enzyme systems can strengthen dough performance and help compensate for weaker flour qualities or lower gluten levels. ✅ 𝟲. 𝗜𝗺𝗽𝗿𝗼𝘃𝗲 𝗰𝗼𝘀𝘁 𝗲𝗳𝗳𝗶𝗰𝗶𝗲𝗻𝗰𝘆 Enzymes help make the baking process more cost-effective by replacing expensive ingredients such as emulsifiers while maintaining product quality. 𝗖𝗼𝗺𝗯𝗶𝗻𝗲 𝗺𝘂𝗹𝘁𝗶𝗽𝗹𝗲 𝗲𝗳𝗳𝗲𝗰𝘁𝘀 𝗶𝗻 𝗼𝗻𝗲 𝘁𝗮𝗶𝗹𝗼𝗿𝗲𝗱 𝘀𝗼𝗹𝘂𝘁𝗶𝗼𝗻 At DeutscheBack, we formulate enzyme systems from carefully selected individual enzymes and combine them with other functional ingredients where needed. This allows us to create solutions that are precisely adapted to specific flour qualities and baking applications. Every flour is different. Every application is different. That's why we believe enzyme systems should never be one-size-fits-all.

𝗛𝗲𝗮𝗹𝘁𝗵𝘆 𝗯𝗮𝗸𝗶𝗻𝗴 𝗶𝘀 𝗿𝗮𝗿𝗲𝗹𝘆 𝗮𝗯𝗼𝘂𝘁 𝗷𝘂𝘀𝘁 𝗼𝗻𝗲 𝗽𝗿𝗶𝗼𝗿𝗶𝘁𝘆. Thank you to everyone who took part in our recent poll. We asked: 𝗪𝗵𝗶𝗰𝗵 𝗼𝗳 𝘁𝗵𝗲 𝗳𝗼𝗹𝗹𝗼𝘄𝗶𝗻𝗴 𝗺𝗮𝘁𝘁𝗲𝗿𝘀 𝗺𝗼𝘀𝘁 𝘄𝗶𝘁𝗵 𝗿𝗲𝘀𝗽𝗲𝗰𝘁 𝘁𝗼 𝗵𝗲𝗮𝗹𝘁𝗵𝗶𝗲𝗿 𝗯𝗮𝗸𝗲𝗱 𝗴𝗼𝗼𝗱𝘀? The results were revealing. While 𝗺𝗼𝗿𝗲 𝗳𝗶𝗯𝗿𝗲, 𝗽𝗿𝗼𝘁𝗲𝗶𝗻 𝗮𝗻𝗱 𝗻𝘂𝘁𝗿𝗶𝗲𝗻𝘁𝘀 received the most votes, 𝗿𝗲𝗱𝘂𝗰𝗲𝗱 𝘀𝘂𝗴𝗮𝗿 𝗮𝗻𝗱 𝗮𝗱𝗱𝗶𝘁𝗶𝘃𝗲𝘀, 𝗻𝗮𝘁𝘂𝗿𝗮𝗹 𝗶𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 and 𝗰𝗹𝗲𝗮𝗻 𝗹𝗮𝗯𝗲𝗹 also proved to be important priorities. 𝗢𝗻𝗲 𝘁𝗵𝗶𝗻𝗴 𝘄𝗲 𝗮𝗹𝘀𝗼 𝗼𝗯𝘀𝗲𝗿𝘃𝗲 𝘄𝗵𝗲𝗻 𝘄𝗼𝗿𝗸𝗶𝗻𝗴 𝘄𝗶𝘁𝗵 𝗰𝘂𝘀𝘁𝗼𝗺𝗲𝗿𝘀 𝗮𝗿𝗼𝘂𝗻𝗱 𝘁𝗵𝗲 𝘄𝗼𝗿𝗹𝗱 𝗶𝘀 𝘁𝗵𝗮𝘁 "𝗵𝗲𝗮𝗹𝘁𝗵𝘆" 𝗱𝗼𝗲𝘀𝗻'𝘁 𝗺𝗲𝗮𝗻 𝘁𝗵𝗲 𝘀𝗮𝗺𝗲 𝘁𝗵𝗶𝗻𝗴 𝗲𝘃𝗲𝗿𝘆𝘄𝗵𝗲𝗿𝗲. 𝗖𝗼𝗻𝘀𝘂𝗺𝗲𝗿 𝗲𝘅𝗽𝗲𝗰𝘁𝗮𝘁𝗶𝗼𝗻𝘀 𝗱𝗶𝗳𝗳𝗲𝗿 𝗯𝗲𝘁𝘄𝗲𝗲𝗻 𝗺𝗮𝗿𝗸𝗲𝘁𝘀, 𝗺𝗮𝗸𝗶𝗻𝗴 𝗶𝘁 𝗲𝘃𝗲𝗻 𝗺𝗼𝗿𝗲 𝗶𝗺𝗽𝗼𝗿𝘁𝗮𝗻𝘁 𝘁𝗼 𝗱𝗲𝘃𝗲𝗹𝗼𝗽 𝘀𝗼𝗹𝘂𝘁𝗶𝗼𝗻𝘀 𝘁𝗵𝗮𝘁 𝗰𝗮𝗻 𝗯𝗲 𝗮𝗱𝗮𝗽𝘁𝗲𝗱 𝘁𝗼 𝗹𝗼𝗰𝗮𝗹 𝗻𝗲𝗲𝗱𝘀 𝗮𝗻𝗱 𝗽𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀. Healthy baking is no longer defined by a single attribute. Today's consumers expect products that combine nutritional benefits with great taste, appealing texture and transparent ingredient lists. For product developers, this creates an exciting challenge: • Increasing fibre or protein without compromising texture. • Reducing sugar while maintaining taste and freshness. • Simplifying ingredient lists without sacrificing process stability. • Delivering products that consumers enjoy buying again. Finding the right balance is where food technology makes the difference. Enzyme systems and functional ingredient solutions can help manufacturers address several of these challenges simultaneously rather than treating them as separate objectives. There may not be one universal definition of healthy baking, but there is one common expectation: baked goods should combine enjoyment with added value. Looking back at our poll, what are your thoughts: Which of these challenges do you currently see as the most difficult to solving product development?