Research company ttz Bremerhaven supports “German Bread Day”
On May 5, the Central Association of the German Bakery Trade and the Bakers’ Guild are celebrating the third “German Bread Day”, focusing on “Regionality and Diversity”.
The research company ttz Bremerhaven welcomes the campaign and is actively promoting bread culture in Germany and the whole of Europe through its Department of Bioprocess Engineering and Food Technology (BILB).
Strengthening the bakery trade as a craft and preserving traditional know-how is an important stimulus for ttz Bremerhaven. Under the motto “Physics in, chemistry out”, ttz’s researchers are helping bakers and their suppliers to achieve a high level of customer satisfaction through product quality and natural manufacturing methods. In addition, ttz is coming to the assistance of small and medium-sized enterprises through acquisition of national and European research funding with which they can introduce their innovations into the market.
Innovation is an important part in the bakery trade like never before because customers’ preferences are becoming more and more varied. Trends such as “organic”, “regional” and “allergy-free” (e.g. gluten-free) or the rediscovery of old types of grain such as spelt, wild emmer and einkorn wheat are a real challenge for bakers. Raw materials have to be specified and processes rethought.
The bakers, but also equipment manufacturers, suppliers and other players in the bakery trade, are working closely together with ttz Bremerhaven in order to produce process engineering answers to market challenges.
ttz Bremerhaven’s sensory laboratory has developed a grading system for wheat rolls especially for use in bakeries, which serves as a tool for sensory quality assurance. With this instrument, consumers’ sense of taste and their product expectations can be determined. The process also provides first pointers to how products can be optimized. A combination of sensory and technological quality criteria should help bakers to take better advantage of trends.