Dr. Lutz Popper, head of Research and Development
Our research laboratories develop the innovations of tomorrow
The emphasis of our development and applications research is on baking technology, rheology, and flour and grain analysis. The most successful developments include a complete portfolio of flour improvers, bromate substitutes to suit specific countries, tailor-made Enzyme Systems and customized vitamin and mineral mixtures to meet the needs of different parts of the world.
We consider it extremely important to dovetail our own development work with contact and dialogue with our customers. Our research department seeks a quick, individual solution to meet the customer’s requirements. Once the new product is practicable, we accompany its use by the customer with our know-how, adjust it for further specific applications and thus continually enhance our offer.
Research is concentrated at the Technology Centre
Our research and development activities are concentrated at our Technology Centre in Ahrensburg, near Hamburg. Baking processes from five continents are simulated in the trial bakery: bread rolls, baguettes or steamed buns, parota, tortilla, crispbread or wafers – we create the typical working conditions and devise solutions to meet the our customers’ specific needs.
Modern flour treatment is inconceivable without enzymes
Enzymes play an important role as natural active substances. Our technologists have set standards throughout the world with our Enzyme Systems marketed under the trade names ALPHAMALT, POWERZYM, STERNZYM, PASTAZYM and TIGERZYM. Our sophisticated enzyme technology has enabled us to create pioneering solutions for bakery products and pasta. The bromate substitute ALPHAMALT BX is one of our best-known products.