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History of the Backmittelinstitut

Bread is one of the oldest, yet still most popular foodstuffs in the world. Invented by the Egyptians some 8000 years ago, bread launched its world-conquering crusade during the glory days of Ancient Greece and the Roman Empire. Nowadays, bread and pastry products are staple features of almost every household's diet, and not without good reason, for they provide the human body with essential carbohydrates, proteins, vitamins, mineral salts and dietary fiber.

The times in which bread was only made of flour, salt and water are long gone. For decades now, bread improvers and other intermediate products have become key in the production of baker´s products for the simple reason that their usage has particularly favourable effects on the processing properties of flours and doughs and the quality of the final products made from them.

In view of the fact that the knowledge of bread improvers and other intermediate products was often rather limited amongst users and consumers alike, it was decided in 1983 to set up a Bonn-based institute to act as a central information office for the use of bread improvers and other intermediate products in the production of bread and pastries. Founded by German companies as well as, since 01.01.2000, by 9 of their counterparts in Austria producing bread improvers and other intermediate products for the bakery and confectionery trades, the Backmittelinstitut´s work involves informing producers, bakers, pastry-makers, journalists, scientists, official control authorities and consumers about bread improvers and other intermediate products as well as about their influence on the quality of the products made using them.