iba Product Spotlight: DeutscheBack

DeutscheBack presented German baking concepts and enzyme systems for the world at the latest edition of iba 2023, touching on topics such as veganism, freshness and sugar substitution 

From innovative enzyme systems to vegan treat premixes to tortilla and flatbread solutions to quick microwave desserts – DeutscheBack showcased a wide range of solutions for the international bakery industry at iba 2023, the global trade fair for bakery, confectionery and snacks. In keeping with DeutscheBack’s motto “German baking concepts for the World”, visitors were able to enjoy new products – like the quick and easy microwave cake – and linger at the trade fair stand, which was designed according to an international café.  

The idea was to welcome visitors like bakers do in their cafés and create a cozy atmosphere to discuss the various product and enzyme solutions DeutscheBack offers to the global baking industry. Hot picks at the booth: DeutscheBack’s vegan finebaking concepts that are trending worldwide; chocolate and vanilla Guglhupfs as well as brownies and fruit cakes on a purely plant-based basis were on display for the growing community of vegans and flexitarians. These vegan alternatives enable bakeries to respond to growing consumer demands without having to compromise on flavour. A special feature of the vegan DeutscheBack products, which proved to be true at the stand: They taste exactly like their conventional counterparts. Visitors couldn’t tell they were eating vegan cakes. 

Another highlight were DeutscheBack’s Microwave mug cakes: Vanilla and chocolate cupcakes baked in the microwave are the answer to the need for quick and easy snack options and are particularly popular in Latin America. They are ideal for retail and allow consumers to enjoy fresh baked goods in seconds. 

To meet current nutritional trends, DeutscheBack presented solutions for emulsifier replacement and showcased it in sandwich bread applications. The use of alternatives to conventional emulsifiers can lead to a “cleaner” list of ingredients and thus achieve greater market acceptance. 

A growing target group of health-conscious consumers and allergy sufferers was addressed with DeutscheBack’s solutions for gluten optimisation. 

Fresh keeping as an all-time important topic was addressed too; DeutscheBack presented international applications for hamburger buns and madeleines that improve freshness, reduce food waste and simplify logistics. 

Flatbread and tortilla demands were addressed with corn and wheat tortillas that cater to the tastes of international markets and can be adapted to specific regional preferences and diets. This enables the baking industry to reach a wider audience. 

A new DeutscheBack product helps manufacturers to substitute sugar: The enzyme combination TopBake Omnizym SugarReplacer is an alternative to conventional sugar and its use is not only beneficial to health, but also an economical response to rising raw material prices. 

Frozen baking concepts were available as well: The doughnuts and baguettes presented were defrosted on site and baked fresh. They offer bakeries flexibility in production and storage without compromising on quality and freshness...

Read the full feature in our free to download magazine.

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Media contact

Caitlin Gittins
Editor, International Bakery
Tel: +44 (0) 1622 823 920
Email: editor@in-bakery.com

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