DeutscheBack GmbH & Co. KG, a member of Stern-Wywiol-Gruppe, has made a name for itself internationally with customized baking ingredients for bread, rolls and pastry goods. The unusual combination of know-how in the fields of enzyme technology, emulsifiers, stabilisers and hydrocolloids with broad expertise in blending and fluidized-bed technology makes it possible to develop quality baking ingredients.

At iba, DeutscheBack together with its sister companies Mühlenchemie and SternEnzym will present solutions for the whole production chain for baked goods. The relevant skills range from flour treatment to the results of the baking process. The aim is to coordinate all the steps in the production chain in order to achieve maximum profitability while meeting the demands of the market. Examples include new applications that keep costs under control in spite of the rising cost of gluten, prevent acryl-amide formation or meet the growing consumer demand for bakery products supplemented with protein and micronutrients.

In order to induce health-conscious consumers to buy, DeutscheBack has launched TopBake Protein Kick, a premix that gives a 75 g roll 15 % of the recommended dietary reference values for magnesium, calcium and potassium and 30 % of the value for vitamin D3 as well as 17 % more protein. The baking experts will show this premix, which has now been supplemented with minerals and vitamins.

With two further products – TopSweet Protein Cookie and TopSweet Protein CupCake – the company now offers protein concepts for pastry goods, too. With a protein content of around 20 % in “Cookie” and 15 % in “CupCake”, enjoyment can be combined with health. An ideal combination for meeting the “on the go” trend.

iba, Halle A3, Stand 549