Our mission is to help professional bakers create tasty, commercially successful breads of consistent quality at an acceptable cost-price. To do that, we translate scientific and technological developments into a wide range of bread ingredients for every functionality, baking process, format and dosing method.
Standard crust bread and rolls
Mixes and improvers for authentic and perfectly crusty breads and rolls, both yeast and sourdough-based.
Standard crumb bread
Mixes and improve…
Gluten-free bread with gluten-free sourdough
Mild, granular taste, juicy crumb, very good freshness and a crispy crust.
The seed bread is baked in a box in the best craft tradition. Only selected ingredients and aromatic sourdough are used. Sunflower seeds, pumpkin seeds and linseed give this bread its special granular, pithy flavour. Gluten-free from the baker - quality from a master hand!
Lactose-free - Vegan
℮ = 500 g
Single or multi-stage pre-dough and sourdough plants Produce the best baked goods - with your masterly skills and our technical and technological know-how in plant construction and automation. We are constantly developing the proven W&K process and plant technology for the production of sourdough and preliminary dough. Both technical innovations of the components used and improvements of the processes are applied to optimize the fermentation processes Advantages sponges: Operation-specific do…
Mixes and improvers that help bakers create a wide variety of soft loaves: both wheat and rye based.
Starter cultures For reproducible, consistently high product quality Fermentation processes such as pre-doughs and sourdoughs must be reliable and repeatable. Microorganisms do their work - breaking up flour components, fermenting sugars and converting sugars into sour-acid (milk and acetic acid) and loosening gas (CO2). These microorganisms are in constant competition with the natural microflora of the raw materials, especially in the flour. Should this "foreign" microflora gain control of the…
Buchweizen ist in Zeiten von Superfood, Veganismus und Clean Eating ein trendiges Pseudogetreide. Die traditionelle Kulturpflanze zählt zu den Knöterichgewächsen und ist mit Sauerampfer und Rhabarber verwandt. Im Zuge des Vollkorn-Booms bereichern die nussig-herben Buchweizenkörner die heimische Küche mit raffinierten Gerichten. Als Brotspezialität ist Buchweizen eine hochwertige Alternative und Ergänzung zu den klassischen Brotgetreidearten. Für UNIFERM FermFresh® Buchweizen werden ganze Buchw…
Fermented ancient grain for better baking As these ancient grains are rich in proteins, they also contain enough natural gluten. Nevertheless, using them in baking can be a challenge: it takes a lot of knowledge and experience to produce optimal dough-processing. These gluten qualities of einkorn and emmer can be positively influenced by fermentation which supports the economical dough-processing and baking results in today’s bakeries. FermFresh® Urgetreide already contains carefully fermented e…