DeutscheBack

DeutscheBack has made a name for itself internationally with customized baking ingredients for bread

DeutscheBack is a member of the independent, owner-managed Stern-Wywiol Gruppe in Hamburg. The company has made a name for itself internationally with customized baking ingredients for bread, rolls and pastry goods. The unusual combination of know-how in the fields of enzyme technology, emulsifiers, stabilisers and hydrocolloids with broad expertise in blending and fluid-bed technology makes it po

ssible to develop quality baking ingredients. Besides customized solutions, DeutscheBack offers a wide range of baking concepts, baking premixes, enzyme systems, fresh cream stabilizers and agents to prolong the freshness and shelf-life of products under the trade names TopBake and TopSweet. The baking concentrates are valued particularly for their high level of functionality at low usage levels.

25/08/2026

𝗪𝗼𝗿𝗸𝘀𝗵𝗼𝗽 𝗶𝗻 𝗖𝗵𝗶𝗹𝗲: 𝗨𝗻𝗱𝗲𝗿𝘀𝘁𝗮𝗻𝗱𝗶𝗻𝗴 𝗹𝗼𝗰𝗮𝗹 𝗰𝗵𝗮𝗹𝗹𝗲𝗻𝗴𝗲𝘀 𝘁𝗼 𝗰𝗿𝗲𝗮𝘁𝗲 𝗯𝗲𝘁𝘁𝗲𝗿 𝘀𝗼𝗹𝘂𝘁𝗶𝗼𝗻𝘀

Every flour has its own story. So does every bakery product. And so does every market.

What does it take to develop the right flour treatment and baking solutions for Chile?

On 3 September, we’re looking forward to welcoming participants to our workshop in Chile. Once again, we’re joining forces with our sister company Mühlenchemie. Together with our local partners, we’ll focus on topics that are highly relevant to the market, including pasta, bread, donuts and tortillas.

We will share in-depth insights into pasta applications and our Nico Charalampidis will present solutions for donuts and tortillas. The workshop is co-organised by Giuseppe Catapano, Head of Sales LATAM, together with our local partners, bringing technical expertise and local market knowledge together.

One topic will certainly be at the centre of many discussions: 𝗖𝗹𝗲𝗮𝗻 𝗟𝗮𝗯𝗲𝗹 𝘀𝗼𝗹𝘂𝘁𝗶𝗼𝗻𝘀.

At the same time, every market comes with its own challenges. In Chile, mills and manufacturers work with wheat and flour qualities that can vary depending on origin and harvest. Achieving consistent product performance despite these natural variations is a daily challenge and one that requires more than technical expertise alone.

For us, together with Mühlenchemie, understanding is a continuous process: It means understanding flour, changing raw materials, local market conditions and customer requirements. Because only by understanding these factors can we develop solutions that truly fit the market.

That is why every workshop we organise is tailored to the specific needs of the region. We believe that the best solutions are developed close to our partners, close to the raw materials and close to the realities of the local market.

We’re looking forward to exchanging ideas with our partners in Chile and continuing to learn from one another.

18/08/2026

𝟲 𝘁𝗵𝗶𝗻𝗴𝘀 𝗲𝗻𝘇𝘆𝗺𝗲𝘀 𝗰𝗮𝗻 𝗶𝗻𝗳𝗹𝘂𝗲𝗻𝗰𝗲 𝗶𝗻 𝗯𝗮𝗸𝗶𝗻𝗴 – 𝗮𝗻𝗱 𝘄𝗵𝘆 𝘁𝗵𝗮𝘁 𝗺𝗮𝘁𝘁𝗲𝗿𝘀

When people think about enzymes, they often think about just one benefit they might want to achieve. But in reality, well-designed enzyme systems can influence many different aspects of the baking process.

Here are 𝟲 𝘄𝗮𝘆𝘀 𝗲𝗻𝘇𝘆𝗺𝗲𝘀 𝗰𝗮𝗻 𝗺𝗮𝗸𝗲 𝗮 𝗱𝗶𝗳𝗳𝗲𝗿𝗲𝗻𝗰𝗲 👇

✅ 𝟭. 𝗞𝗲𝗲𝗽 𝗽𝗿𝗼𝗱𝘂𝗰𝘁𝘀 𝗳𝗿𝗲𝘀𝗵𝗲𝗿 𝗳𝗼𝗿 𝗹𝗼𝗻𝗴𝗲𝗿
Improve crumb softness, elasticity and freshness to create bakery products that stay appealing for longer.

✅ 𝟮. 𝗜𝗻𝗰𝗿𝗲𝗮𝘀𝗲 𝘃𝗼𝗹𝘂𝗺𝗲 𝗮𝗻𝗱 𝗱𝗼𝘂𝗴𝗵 𝘀𝘁𝗮𝗯𝗶𝗹𝗶𝘁𝘆
Support fermentation tolerance and strengthen the dough structure for reliable processing and consistent baking performance.

✅ 𝟯. 𝗥𝗲𝗱𝘂𝗰𝗲 𝘁𝗵𝗲 𝗻𝗲𝗲𝗱 𝗳𝗼𝗿 𝗮𝗱𝗱𝗶𝘁𝗶𝘃𝗲𝘀
Enzyme systems are increasingly used to replace chemical additives such as emulsifiers and preservatives to meet the growing demand for clean-label products.

✅ 𝟰. 𝗜𝗺𝗽𝗿𝗼𝘃𝗲 𝘄𝗮𝘁𝗲𝗿 𝗯𝗶𝗻𝗱𝗶𝗻𝗴
Better water absorption contributes to smoother processing while supporting volume, freshness and crumb quality.

✅ 𝟱. 𝗥𝗲𝗱𝘂𝗰𝗲 𝘁𝗵𝗲 𝗻𝗲𝗲𝗱 𝗳𝗼𝗿 𝗮𝗱𝗱𝗲𝗱 𝗴𝗹𝘂𝘁𝗲𝗻
Optimised enzyme systems can strengthen dough performance and help compensate for weaker flour qualities or lower gluten levels.

✅ 𝟲. 𝗜𝗺𝗽𝗿𝗼𝘃𝗲 𝗰𝗼𝘀𝘁 𝗲𝗳𝗳𝗶𝗰𝗶𝗲𝗻𝗰𝘆
Enzymes help make the baking process more cost-effective by replacing expensive ingredients such as emulsifiers while maintaining product quality.

𝗖𝗼𝗺𝗯𝗶𝗻𝗲 𝗺𝘂𝗹𝘁𝗶𝗽𝗹𝗲 𝗲𝗳𝗳𝗲𝗰𝘁𝘀 𝗶𝗻 𝗼𝗻𝗲 𝘁𝗮𝗶𝗹𝗼𝗿𝗲𝗱 𝘀𝗼𝗹𝘂𝘁𝗶𝗼𝗻

At DeutscheBack, we formulate enzyme systems from carefully selected individual enzymes and combine them with other functional ingredients where needed. This allows us to create solutions that are precisely adapted to specific flour qualities and baking applications.

Every flour is different. Every application is different. That's why we believe enzyme systems should never be one-size-fits-all.

12/08/2026

𝗠𝗲𝗲𝘁 𝗪𝗼𝗻𝗴: 𝗦𝘂𝗽𝗽𝗼𝗿𝘁𝗶𝗻𝗴 𝗰𝘂𝘀𝘁𝗼𝗺𝗲𝗿𝘀 𝘄𝗵𝗲𝗿𝗲 𝗶𝘁 𝗺𝗮𝘁𝘁𝗲𝗿𝘀 𝗺𝗼𝘀𝘁

What makes the difference between a good bakery solution and a great one? Often, it's the people behind it.

We're happy to welcome Wong to our technical team in Asia. Since joining us in March, he has been supporting customers both in our bakery laboratory and directly at their production sites, where he helps fine-tune our solutions to achieve the best possible baking results.

Every flour is different. Every production process has its own challenges. Sometimes the perfect result doesn't require a new product, but simply the right adjustment. Whether it's optimising dough handling, improving elasticity or adapting the dosage from 0.30% to 0.35%, these small details can make a big difference in industrial baking.

With his experience as a bakery technologist, Wong brings exactly the practical expertise our customers value. He is comfortable working directly on industrial production lines and supports customers where it matters most: under real production conditions, side by side with their teams.

As no one at DeutscheBack works alone. Wong spent a month at our SternTechnology Center in Ahrensburg in April, where he worked alongside our application experts and colleagues from across the Stern-Wywiol Gruppe. This gave him first-hand insights into our technologies, solutions and ways of working while building strong personal connections across our international teams.

For us, this exchange is an essential part of building global expertise. It's much easier to pick up the phone, discuss a customer challenge or develop the best solution together when you've already worked side by side. By sharing knowledge and experience across borders, we ensure that our customers benefit from the combined expertise of our entire team, wherever they are.

Another strength is Wong's ability to connect with people. Speaking English, Mandarin and Malay, he can communicate with customers in their preferred language, making collaboration easier across the diverse markets of Southeast Asia. Combined with his technical expertise, a great sense of humour and the confidence to ask the right questions, he builds trusted relationships while helping customers find the best possible solution, even when that means challenging assumptions along the way.

We're excited to have Wong on board and look forward to many successful projects together.

Please join us in giving Wong a warm welcome to DeutscheBack! 👋

04/08/2026

𝟮𝟬 𝘆𝗲𝗮𝗿𝘀 𝗼𝗳 𝗴𝗿𝗼𝘄𝗶𝗻𝗴 𝘁𝗼𝗴𝗲𝘁𝗵𝗲𝗿.

How do you gain a true understanding of an industry? By experiencing it from different perspectives.

This year, we're celebrating a very special milestone with our colleague 𝗢𝗴𝘂𝘇𝗵𝗮𝗻 𝗨𝗹𝘂𝘀𝗼𝘆, who has been part of our journey for 20 years.

Since joining the Stern-Wywiol Gruppe as an apprentice in 2006, Oguzhan has built an impressive career across different functions, contributing to the success of 𝗯𝗼𝘁𝗵 𝗠ü𝗵𝗹𝗲𝗻𝗰𝗵𝗲𝗺𝗶𝗲 𝗮𝗻𝗱 𝗗𝗲𝘂𝘁𝘀𝗰𝗵𝗲𝗕𝗮𝗰𝗸.

His path has taken him from logistics and sales support to affiliate coordination between Ahrensburg and Izmir, before joining our European Sales team. Working with both brands has given him a unique understanding of the flour milling and baking industries and of how closely they are connected.

One sentence describes his journey perfectly:
"𝘔𝘺 𝘤𝘢𝘳𝘦𝘦𝘳 𝘱𝘢𝘵𝘩 𝘩𝘢𝘴 𝘣𝘦𝘦𝘯 𝘮𝘺 𝘶𝘯𝘪𝘷𝘦𝘳𝘴𝘪𝘵𝘺."

Throughout the years, Oguzhan has helped strengthen collaboration between our teams in Germany and Türkiye, built lasting relationships with customers and colleagues, and always embraced new challenges with curiosity and dedication.

His story is also a reminder of what makes the Stern-Wywiol Group special: the opportunity to grow across different companies while remaining part of one team, united by shared values and a family-owned culture.

Dear Oguzhan, thank you for your commitment, your loyalty and the positive energy you bring to DeutscheBack, Mühlenchemie and the entire Stern-Wywiol Group.

24/07/2026

𝗦𝘂𝘇𝗵𝗼𝘂 𝗲𝘅𝗽𝗲𝗿𝘁𝗶𝘀𝗲 𝗺𝗲𝗲𝘁𝘀 𝗠𝗮𝗹𝗮𝘆𝘀𝗶𝗮𝗻 𝗽𝗿𝗼𝗱𝘂𝗰𝘁𝗶𝗼𝗻 𝗳𝗼𝗿 𝗯𝗮𝗸𝗲𝗿𝘆 𝗴𝗿𝗼𝘄𝘁𝗵 𝗶𝗻 𝗦𝗼𝘂𝘁𝗵𝗲𝗮𝘀𝘁 𝗔𝘀𝗶𝗮

Expanding into new markets takes more than great products. It requires the right partner with local expertise, technical know-how and reliable production capabilities.

That was the key message of a seminar hosted by our affiliate 𝗦𝘁𝗲𝗿𝗻 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 𝗖𝗵𝗶𝗻𝗮 in Xiamen together with our colleagues from Stern Ingredients Asia-Pacific, with the headquarter in Singapore. More than 30 decision-makers from leading bakery companies across Fujian joined us to discuss how German technology can support Chinese bakeries on their journey into Southeast Asia.

What resonated most with our guests was our unique combination of strengths:
✓ Technical expertise and application development in Suzhou
✓ Production capabilities in Malaysia
✓ Deep flour knowledge and bakery expertise tailored to local market requirements

This integrated approach enables us to support customers from product development through to market expansion, combining local understanding with regional capabilities. At DeutscheBack, every collaboration across our Asian network also strengthens our own expertise. The insights we gain by working closely with customers and colleagues in the region continuously shape new solutions and create added value for bakeries around the globe.
The seminar also marked the first joint initiative between our teams in China and Singapore, highlighting how close collaboration across Asia helps us create even greater value for our customers.

A big thank you to everyone who joined us in Xiamen. We look forward to building on this successful start and supporting even more bakeries as they grow across Southeast Asia.

24/06/2026

𝗪𝗵𝗮𝘁 𝗿𝗲𝗮𝗹𝗹𝘆 𝗱𝗲𝗳𝗶𝗻𝗲𝘀 𝗯𝗮𝗸𝗶𝗻𝗴 𝗾𝘂𝗮𝗹𝗶𝘁𝘆?

A crisp crust that cracks audibly. A soft, moist crumb with even structure. Baking quality can be seen, smelled, tasted and sometimes even heard.

Yet, there are still many myths around how it is created.
“Improvers only mask poor quality.”
“Consistency means losing character.”

“The shorter the ingredient list, the better the bread.”
We see it differently because we know that baking quality is never the result of a single factor. It comes from the interplay of recipe, raw materials, process control and experience.

Take baking improvers, for example. They are not shortcuts, but precise tools. They help stabilise dough behaviour, manage variability in raw materials and ensure reliable results under real production conditions. Because in the end, your customers expect the same quality today as tomorrow.

And what about consistency? It is often misunderstood. Creating the same texture, volume and flavour every day is not simple. It requires deep expertise, controlled processes and well-balanced formulations. Character in baked goods does not exist despite structure, but because of it.

Even the idea of “clean label” deserves a closer look. A shorter ingredient list may feel reassuring, but true quality depends on how all components interact – from water binding to freshness and sliceability.

For us, it always comes down to one thing: combining technological understanding with practical application.
That is how we turn complexity into reliable baking performance – every single day.

09/06/2026

𝗥𝗶𝘀𝗶𝗻𝗴 𝗶𝗱𝗲𝗮𝘀 𝗳𝗼𝗿 𝘁𝗵𝗲 𝗳𝗹𝗼𝘂𝗿 𝗮𝗻𝗱 𝗯𝗮𝗸𝗶𝗻𝗴 𝗶𝗻𝗱𝘂𝘀𝘁𝗿𝘆 𝗶𝗻 𝗟𝗔𝗧𝗔𝗠

“El conocimiento es la semilla del crecimiento” translates to “Knowledge is the seed of growth.”

And yes, we believe that sustainable growth and success in our industry is built on exchange, long-term thinking, innovation, and strong partnerships. And we are happy to announce that on 24 June 2026, we are looking forward to welcoming customers and partners from the milling, baking, and pasta industries to our Flour Rising Conference in Paraguay, organised together with our sister company Mühlenchemie and our Sales Network Partner Alimentec SNP.

Throughout the day, participants can expect practical insights and technical presentations covering:

✅ Enzyme technologies for freshkeeping and emulsifier replacement
✅ Solutions for pasta applications
✅ Flour treatment innovations and application strategies
✅ Current developments in wheat flour processing in LATAM

Giuseppe Catapano, Head of Sales LATAM, explains:
“What will make this event special is the exchange with key players from the milling, baking, and pasta industries. The goal of the workshop is to further strengthen our presence in Paraguay together with Alimentec SNP and demonstrate how our enzymes and specialised technical service can support different sectors in successfully overcoming their daily challenges.”

Together with our colleagues from Mühlenchemie and our partners, we are excited to create a platform for knowledge sharing, collaboration, and innovation within the industry.

We look forward to meeting you in Paraguay as the saying goes “La unión hace la fuerza” - “Unity creates strength.”

05/06/2026

𝗔𝘀 𝘄𝗲 𝗰𝗲𝗹𝗲𝗯𝗿𝗮𝘁𝗲 𝗪𝗼𝗿𝗹𝗱 𝗗𝗼𝗻𝘂𝘁 𝗗𝗮𝘆, 𝗶𝘁 𝗶𝘀 𝘄𝗼𝗿𝘁𝗵 𝗮𝘀𝗸𝗶𝗻𝗴 𝗮 𝗾𝘂𝗲𝘀𝘁𝗶𝗼𝗻 𝘁𝗵𝗮𝘁 𝗺𝗮𝘁𝘁𝗲𝗿𝘀 𝘁𝗼 𝗲𝘃𝗲𝗿𝘆 𝗱𝗼𝗻𝘂𝘁 𝗺𝗮𝗻𝘂𝗳𝗮𝗰𝘁𝘂𝗿𝗲𝗿: 𝗪𝗵𝗮𝘁 𝘁𝘂𝗿𝗻𝘀 𝗮 𝗴𝗼𝗼𝗱 𝗱𝗼𝗻𝘂𝘁 𝗶𝗻𝘁𝗼 𝗮 𝗰𝗼𝗻𝘀𝗶𝘀𝘁𝗲𝗻𝘁𝗹𝘆 𝗴𝗿𝗲𝗮𝘁 𝗼𝗻𝗲?

Behind every successful donut is much more than a great recipe. Consistent quality requires the right balance of flour functionality, process control and ingredient technology.

For manufacturers, success means achieving:

- Excellent oven spring and volume development
- Soft and uniform crumb structure
- Reliable shape retention after cutting and proofing
- High process tolerance in industrial production
- Reduced risk of side cracks and surface defects during frying
- Stable dough handling for laminated and sheeted donut processes
- Improved machinability for sheeting, cutting and volumetric systems
- Consistent proofing performance and product safety
- Extended freshness and shelf life

Our TopSweet Donut solutions are designed to support these requirements throughout the entire production
process.

Whether your process is based on sheeting & cutting or volumetric forming, robust dough performance is essential to ensure consistent quality from mixing to frying and glazing.

Donut worry: if you have more questions or would like to learn more about this, we will be happy to show how our TopSweet Donut solutions can support your production 🍩

29/05/2026

𝗙𝗿𝗼𝗺 𝘀𝗽𝗿𝗲𝗮𝗱𝘀𝗵𝗲𝗲𝘁𝘀 𝘁𝗼 𝗳𝗼𝗼𝗱 𝘁𝗮𝘀𝘁𝗶𝗻𝗴 – 𝗼𝗽𝗲𝗻𝗶𝗻𝗴 𝗼𝘂𝗿 𝗹𝗮𝗯 𝗱𝗼𝗼𝗿𝘀 𝘁𝗼 ‘𝘀𝘁𝗮𝗿𝘀 𝗯𝗲𝗵𝗶𝗻𝗱 𝘁𝗵𝗲 𝘀𝗰𝗲𝗻𝗲𝘀’: 𝗼𝘂𝗿 𝗳𝗶𝗻𝗮𝗻𝗰𝗲 𝘁𝗲𝗮𝗺

Last week, we welcomed colleagues from our finance and accounting teams in Hamburg to our Stern-Technology Center in Ahrensburg. While they support our daily business behind the scenes, this visit offered the chance to experience first-hand what happens inside our labs, pilot plants and bakery.

From rheology and milling to baking applications and plant-based innovations, there was plenty to explore. Our teams continuously develop new concepts and solutions, so even returning visitors discovered many new ideas and applications.

In smaller groups, our colleagues were guided through the different laboratories and innovation areas by our experts Kevin Fernando, Bernd Schulte-Pelkum, Lena Tenbrink and Thomas Hechler.

Of course, no visit to our Technology Center would be complete without tasting. Bernd had prepared really fresh bread rolls with our TopBake Cold Gold, muffins that were fluffy and juicy with TopBake Chocofine, and our colleagues from Planteneers and Hydrosol provided plant-based and hybrid products that showed once again how modern food innovations can combine functionality and great flavour in surprising ways.

A big thank you to our colleagues for your visit, your curiosity and your daily support.

Collaboration across teams and brands is what drives innovation forward at our Stern-Wywiol Gruppe.

28/05/2026

𝗕𝗮𝗸𝗲𝗿𝘆 𝗖𝗵𝗶𝗻𝗮 𝟮𝟬𝟮𝟲: ‘𝗠𝗮𝗱𝗲 𝗶𝗻 𝗚𝗲𝗿𝗺𝗮𝗻𝘆’ 𝗰𝗼𝗺𝗯𝗶𝗻𝗲𝗱 𝘄𝗶𝘁𝗵 𝗹𝗼𝗰𝗮𝗹 𝗺𝗮𝗿𝗸𝗲𝘁 𝗳𝗼𝗿𝗲𝘀𝗶𝗴𝗵𝘁 𝗮𝗻𝗱 𝘁𝗲𝗰𝗵𝗻𝗶𝗰𝗮𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝗶𝘀𝗲 𝗰𝗮𝗻 𝗵𝗲𝗹𝗽 𝗸𝗲𝗲𝗽 𝗯𝗮𝗸𝗲𝗿𝗶𝗲𝘀 𝗮𝗵𝗲𝗮𝗱

More than 2,200 exhibitors, around 400,000 professional visitors and one clear message: the Chinese baking market is moving fast. Bakery China has once again proven why it is not only the largest bakery trade fair in Asia, but one of the most important meeting points for the global baking industry. From ingredients and AI-driven production to health-focused concepts and industrial baking solutions, the entire value chain came together in Shanghai. In sum, Bakery China is where market trends become tangible and where we can better understand the real challenges our customers are facing every day.

Together with our colleagues from SternIngredients China, we had inspiring discussions with customers, partners and industry experts throughout the event. What stood out most? More and more customers clearly recognise the difference between global solution providers and local suppliers.

Penny Wang, responsible for marketing and the entire organisation at SternIngredients China, sums it up perfectly:

“For us, it’s not only about delivering ‘German quality’. It is about market foresight, honest technical support and partnerships that help industrial bakeries stay ahead in a rapidly changing market. With the strength of our global network behind us, we are proud to support customers with trend-driven, practical and ready-to-roll solutions for the baking industry. And a special highlight for our team was seeing our market position recognised by third-party media, who even interviewed us live at the booth.”

China’s bakery market continues to be one of the most dynamic growth markets worldwide, driven by changing consumer habits, demand for healthier products and increasing expectations regarding quality and convenience. Events like Bakery China show how important innovation, collaboration and technical expertise have become for the future of baking.

A huge thank you to everyone who visited us in Shanghai. If you weren’t able to attend but are interested in our solutions, please feel free to reach out to us or directly to SternIngredients China anytime.

Adresse

Kurt-Fischer-Straße 55
Ahrensburg
22926

Telefon

+494102202005

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http://www.deutscheback.de/

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