TRADITIONAL BAKING WITH THE LATEST TECHNOLOGY
Bakery products at dumping prices - thanks to an increasing number of discount bakeries as well as supermarkets and filling stations with bakery products, more and more bakeries are exposed to this horror scenario. How can your bakery still survive in this price war?
Quite simply - with traditional baking that provides an incomparably aromatic bread taste and so inspires your customers. Easier said than done, it would not require immense work…
DIOSNA– MADE IN GERMANY SINCE 1885
Today, the company DIOSNA can look back on over 130 years of success.
In 1885, Friedrich Dierks started his business in dairy facilities and machine of agriculture and home economics together with a partner in Osnabrück - hence the name DIOSNA -. A technically active operation has become an internationally successful company today.
DIOSNA - Dierks & Söhne GmbH is successfully active in two business areas:
Machines for the food industry
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…
Together with our customers we explore the world of bakery. Thinking differently, we find inventive ways to create bakery success. We inspire our customers with ingredients and better ways to bake, manage and sell. Founded in 1900 by the Dutch Doeleman family, Zeelandia has become a global player in the bakery ingredients business. Today, over 3,000 employees worldwide are dedicated to develop products tailored to local tastes and needs in about 100 countries.
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…
Mixes and improvers that help bakers create a wide variety of soft loaves: both wheat and rye based.
Deutsche Hefewerke GmbH can look back on more than 160 years of tradition in baking yeast production. Today, DHW has concentrated the production of its fresh baker's yeast, which is known beyond the country's borders, at the Nuremberg-Buch location thanks to its excellent and uniform quality.
The Nuremberg company, which operated as Bast AG for almost 120 years and celebrated its 150th anniversary in 2005, now produces more than 30 million kg of yeast annually using state-of-the-art process…