08 Apr 2016 --- DeutscheBack GmbH & Co. KG is stepping up its activities in Latin America and China and offering customized solutions for the baking industry. In order to meet the needs of the local baking industry in these growing markets, the company is increasing its presence and capacities on the spot.

The experts on customized enzyme systems, baking premixes and anti-staling agents are able to draw on the pooled knowledge of a decentralized network of centers of excellence in their parent enterprise, the Stern-Wywiol Gruppe, which has enlarged its facilities in Wujiang (China) and Mexico City as of the beginning of 2016.

Lennart Kutschinksi the Managing director of Deutsche Back told FoodIngredientsFirst: "In Latin America, the growing demand for additives is due to the consistent reduction or substitution of chemicals, gluten, fat, sugar and salt. Moreover, the consumption of baked goods is increasing, particularly that of specialties like tortillas."

"Enzyme technology makes it possible to develop more and more "clean label" / "clean ingredients" solutions that have a positive impact on health. This is supported by appeals by the WHO and various governments to reduce the salt, fat and sugar content. Much research and many trials are necessary in order to achieve equivalent sensory parameters in a product. For this it is essential to have a highly qualified R & D department close to the market." says Kutschinksi.

The food industries of Latin America and China are developing at a tremendous speed. The growing demand for bread and other baked goods confronts the local baking industries with major challenges. “The fluctuating raw material situation, especially, demands individual solutions and prompt responses. That is only possible with research and development facilities of our own, adequate production capacities and a well-trained team on the spot”, says Kutschinski.

This has led the company to step up its activities considerably, so that it can support the baking industry in the relevant markets with tailor-made solutions. In this field, in particular, the company’s extensive knowledge of enzyme design for bakery products plays an important role.

The interface between mills and bakeries
In China, DeutscheBack is already in a strong position because of its sister company Mühlenchemie. That makes it possible to develop solutions for the baking industry in close collaboration with the mills. “As the interface between mills and bakeries, we make the way to the end product more efficient and more transparent”, says Kutschinski, describing one aspect of the important added value DeutscheBack offers industrial bakeries. Not least because western bakery products are becoming more and more popular in China, the experts from DeutscheBack will in future be able to offer the bread industry solutions based on the experience of the group’s international network.

In the course of the year, ten new employees will be taken on at the Chinese facility in Wujiang. They will work in research and development, production, and customer care. The capacity of the applications technology and production departments has been increased to permit this. Among other things, it will be possible to simulate commercial-scale processes at an industrial bakery. Since the beginning of the year Rick Wang, who previously worked as a baker in China, has been employed as DeutscheBack’s new Business Manager.

Customized solutions for regional specialties
In Mexico City, too, DeutscheBack has enlarged its capacities. Two new employees in research and development and a new customer consultant now make international baking know-how available to industrial bakeries. In particular, emphasis will be placed on seeking solutions for prolonging the shelf-life of bakery products and meeting increasing “clean label” requirements. One focus of DeutscheBack’s work in Latin America is on special applications for wheat products. The company will then be able to offer optimum service to the growing market for tortillas and wraps in the region.

The factory in Mexico City has invested in a new production line in order to make larger production capacities available to the baking industry in particular. A new pilot plant for tortillas will make it possible to simulate the manufacturing process on an industrial scale right up to the finished product.

An international network facilitates the transfer of know-how
“Thanks to the decentralized locations of the Stern-Wywiol Gruppe we enjoy excellent conditions for individual customer care. When expanding in this way we do not only have local markets in mind; we always keep our eyes on international developments, too. For instance, there is an increasing demand for Latin American specialities in Asia. By ensuring an intensive exchange of information within our network of centers of excellence we are able to foresee and meet nutritional trends around the globe”, says Kutschinski, explaining the company’s philosophy.


by Elizabeth Kenward , Source: Food Ingredients First