The Wissensforum Backwaren e.V. and its WorkIn its capacity as a competent central contact point for all issues connected with with bread improvers and other intermediate products for the bakery and confectionery trades, the Backmittelinstitut has a comprehensive range of information material at its disposal. Included amongst the material thus provided is the publication "Information of the Backmittelinstitut", in which scientists and other specialists from the Institute's member companies debate the most diverse issues connected with bread improvers and other intermediate products for the bakery and confectionery trades. The areas covered range from the significance of bread seen from a nutritional and physiological viewpoint through to the use of flavouring in the production.
Similarly available via the Institute's fax service is its "bmi-aktuell" publication, which appears three times per year and provides information for nutrition and consumer counselling purposes. It is also of general interest for persons wishing to keep abreast of the latest scientific and legal developments in the field as well as for those wanting to find out about new trends in the bread and pastries market.
The Backmittelinstitut also provides information material in order to support specifically the training and further education of bakers, pastry-makers and specialist sales staff. The material supplied includes a viewfoil folder as well as a question and answer catalogue.
Last but not least, organized discussions, personal meetings, joint media ventures and press conferences are just some of the vehicles regularly used by the Backmittelinstitut to inform journalists from both trade and general interest publications about the latest developments in the market for bread improvers and intermediate products for the bakery and confectionery trades.