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.

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.

26/05/2026

🌙 Eid al-Adha Mubarak from all of us at DeutscheBack!

Wishing everyone celebrating around the world a joyful and blessed celebration. May this special occasion bring peace, joy, and meaningful moments with family, friends, and loved ones.

18/05/2026

𝗪𝗵𝗮𝘁 𝗺𝗮𝗸𝗲𝘀 𝗮 𝗽𝗲𝗿𝗳𝗲𝗰𝘁 𝗰𝗮𝗸𝗲? 𝗧𝗵𝗲 𝗯𝗮𝘀𝗲 𝗼𝗿 𝘁𝗵𝗲 𝗰𝗿𝗲𝗮𝗺? 🎂

For this year’s World Baking Day, we teamed up with our colleagues at to explore exactly that.

Our baker Bernd Schulte-Pelkum created the perfect sponge base using our TopSweet Sponge solution, delivering improved texture, a fine crumb structure, and increased volume.

At the same time, Julia Koretzki from Hydrosol developed a plant-based cream to complement it.

Two areas of expertise, one shared goal: creating a solution where base and topping work in perfect harmony. Because in the end, it is not just about decoration – it is about getting the fundamentals right.

If you are attending Bakery China, come and see for yourself. Our colleagues from SternIngredients China will be showcasing DeutscheBack solutions at booth 21F33. You will also find an entire hall dedicated to dairy and plant-based solutions, where our R&D expert in stabilising systems, Holger Ranters, will be on site.

Would you like to learn more about our solutions for your baking or dairy applications? Feel free to get in touch with us.

13/05/2026

𝗧𝗵𝗲 𝗚𝗲𝗿𝗺𝗮𝗻𝘀 𝗳𝗿𝗼𝗺 𝗠𝗲𝘅𝗶𝗰𝗼 𝘁𝗵𝗮𝘁 𝗺𝗮𝗸𝗲 𝘁𝗼𝗿𝘁𝗶𝗹𝗹𝗮: 𝗪𝗵𝗮𝘁 𝗶𝘀 𝗱𝗿𝗶𝘃𝗶𝗻𝗴 𝗮 𝘁𝗼𝗿𝘁𝗶𝗹𝗹𝗮 𝗺𝗮𝗿𝗸𝗲𝘁 𝘁𝗵𝗮𝘁 𝗸𝗲𝗲𝗽𝘀 𝗼𝘂𝘁𝗽𝗮𝗰𝗶𝗻𝗴 𝘁𝗵𝗲 𝗯𝗮𝗸𝗲𝗿𝘆 𝗶𝗻𝗱𝘂𝘀𝘁𝗿𝘆?

TIA 2026 once again showed us what this industry is all about: trust, expertise, and a very clear focus.

Together with our colleagues from Stern Ingredients México, we experienced an event that is truly one of a kind. A 100% dedicated platform for tortillas and flatbreads, where people know each other, exchange openly, and grow together year by year.

What stood out?

Technical depth that delivers real value. From enzyme functionality to process optimisation, the discussions were highly relevant for tortilla producers facing today’s key challenges:

• Clean label and “better for you” concepts
• Shelf life and rollability as the core performance drivers
• Cost optimisation under increasing market pressure

At the same time, we see a market that continues to grow strongly, clearly outperforming the broader bakery segment. This makes the right technical approach even more crucial.

Nicolas Charalampidis took a deep dive into the role of leavening systems in tortilla production, explaining how to choose the right system for each application. He explained why different tortilla types require tailored leavening approaches and how the balance between acid and sodium bicarbonate directly impacts colour, taste, and texture. Using practical examples and lab data from Farino and Alveo analyses, he demonstrated how even small adjustments in baking powder systems can significantly influence dough structure and final product quality.

Our strength lies in exactly that: deep enzyme know-how, strong technical service, and a true understanding of recipes and processes. This is how we support our partners in finding the right balance between performance, label expectations, and cost.

And maybe most importantly: showing up matters. Being present, exchanging ideas, and building long-term trust is what keeps us close to the industry. That is how we became known as “the Germans from Mexico that make tortilla” with support of our colleagues in Mexico and the US.

05/05/2026

𝗖𝗮𝗻 𝗲𝗻𝘇𝘆𝗺𝗲𝘀 𝗳𝗶𝗻𝗮𝗹𝗹𝘆 𝘀𝗵𝗮𝗽𝗲 𝗳𝗹𝗮𝘃𝗼𝘂𝗿 – 𝗻𝗼𝘁 𝗷𝘂𝘀𝘁 𝘁𝗲𝘅𝘁𝘂𝗿𝗲?

For years, enzymes have helped us optimise dough handling, volume and shelf life. But when it comes to flavour, the industry has had to rely on indirect solutions.

We are now opening a completely new chapter.

With our innovation, TopBake Fresh and Taste, we are taking a targeted approach to enzymatic flavour optimisation for the first time. The result? More intense and balanced flavour profiles, reduced bitterness from preservatives, and additional benefits such as extended freshness and the potential to lower sugar and emulsifier levels.

What started as a research idea has evolved into a multifunctional solution that can transform how we think about baked goods quality – combining sensory improvement with process efficiency.

Curious how this works on a molecular level and what it means for your applications? 👀

Let’s explore the science behind it in our latest technical deep dive. Get in touch with us to learn more.

28/04/2026

𝗣𝗶𝘇𝘇𝗮 𝘁𝗼𝗱𝗮𝘆, 𝗰𝗮𝗿𝗲𝗲𝗿 𝘁𝗼𝗺𝗼𝗿𝗿𝗼𝘄 - 𝗼𝗿 𝘁𝗼𝗺𝗼𝗿𝗿𝗼𝘄’𝘀 𝗯𝗮𝗸𝗲𝗿𝘀 𝗮𝗿𝗲 𝗶𝗻 𝘁𝗼𝗱𝗮𝘆’𝘀 𝗰𝗹𝗮𝘀𝘀𝗿𝗼𝗼𝗺𝘀

We all love pizza – but how often do we think about the science behind it? For this year’s Girls’ and Boys’ Day, we welcomed nine curious students to DeutscheBack to explore exactly that.

Split into two groups, one focused on baking pizza and baguettes, while the other joined our colleagues at Planteneers to shape and bread vegan nuggets – all prepared for a shared lunch. 🍕

But the day was about more than just baking. Together, we explored questions like: Why does dough need time? What defines a good baking process? And what makes the perfect pizza or baguette? Along the way, our team shared insights from daily practice, turning theory into something tangible.

What we enjoyed most was how naturally conversations developed. From baking at home to favourite dishes like Japanese gyoza, the exchange quickly became personal and lively.

The highlight? Sitting down together to enjoy everything. The students even prepared chocolate muffins for dessert and got to try ice cream from our Stern-Wywiol Group labs – a well-earned sweet ending. 🍦

When asked about their favourite moment, the answer was simple: everything. And for us, it is great to see how days like this can open up new perspectives on future careers.

We always appreciate the chance to share what we do and inspire young minds. Would you like your children to experience a day like this with us next time? Feel free to get in touch.

15/04/2026

𝗧𝗼𝗽𝗕𝗮𝗸𝗲 𝗙𝗿𝗲𝘀𝗵 𝗮𝗻𝗱 𝗧𝗮𝘀𝘁𝗲: 𝗛𝗮𝗺𝗯𝘂𝗿𝗴𝗲𝗿 𝗕𝘂𝗻

Perfect for juicy burgers, with a soft crumb and a slight sweetness. We can help bakers maintaining it, while naturally reducing the amount of sugar. Beyond that, our compound can help maintain softness and resilience, mask off-notes from pereservatives, and reduce formulation costs.

We’d love to show you how this is possible in your recipes. Find ours below.

Adresse

Kurt-Fischer-Straße 55
Ahrensburg
22926

Telefon

+494102202005

Webseite

http://www.deutscheback.de/

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