Broodcultuur in Duitsland

In many cultures, bread is an integral part of society. Germany is one of the countries with strong bread traditions. As a matter of fact, German baking culture was even added to the Intangible Cultural Heritage list by UNESCO in 2015. The German Institute for bread counts 3200 officially recognized types of bread.

With 10.491 registered traditional baking businesses and with 266.000 employees, bakeries are an enormous factor in Germany’s economy. Every year, approximately 14.700 bakery students complete their education and enter the workforce as accredited bakers.

Vier generaties bakkerskennis

We wanted to look behind the scenes and learn about the daily life and motivation of those who deliver our daily piece of bread.
Torsten Wöbse and his wife took over the business from his parents, becoming the 4th generation of bakers in his family. For more than 20 years, the German baker is mainly concerned with planning the daily business and setting the direction for the future development of the bakery. Today his bakery branched out with 11 additional locations in and around Verden in Germany.

Kwaliteit voor geluk

He describes that the essence of his motivation is to treat both customers and employees with respect.
As a quality master baker, which is an accredited official term, he relies on regional raw materials, long dough runs, and continuous tasting routines, to create unmistakable baked goods. This is his approved method to make his customers happy, every day.

As head of the business, he is not getting his hands into the dough anymore. He is rather responsible for managing the daily business, overseeing internal controls, and comparing deliveries, to make sure, that his bread production meets the highest standards and to create smooth routines.

Perfecte temperatuur, perfect deeg, perfect brood

Op de vraag wat hij doet om zijn routines en productkwaliteit te optimaliseren, benadrukt hij dat hij vóór het bakken de temperatuur en de opslagomstandigheden van zijn producten nauwgezet in het oog houdt. Deeg is een zeer delicaat materiaal. De kwaliteit van bakkerijproducten is sterk afhankelijk van succesvolle chemische reacties van de verschillende ingrediënten. Om ervoor te zorgen dat steeds de juiste temperaturen worden gehandhaafd, heeft Torsten Wöbse een slimme koel- en beproevingsroutine ontwikkeld. Een van zijn belangrijkste hulpmiddelen voor maximale kwaliteit is de touchdisplay-controller van de proceskast. Deze biedt acht standaardprogramma’s voor gemakkelijk opstarten. De bakker kan ook individuele koelprogramma’s wijzigen of aanmaken, en de display geeft een duidelijk overzicht van de processtatus.

Watch & Learn about Baker Wöbse's Baking Process