For more than 130 years, the Osnabrück-based company has been a knowledgeable partner for bakery machines for a wide variety of needs. The merging with IsernHäger resulted in the competent "DoughExperts". The logical consequence now is to provide comprehensive, sophisticated technology knowledge, of course to the bakers.
The first step here is the individual flour analysis, which focuses on the areas of protein content, wet glue, water binding capacity and ash content. These parameters are extremely important in making the overall concept of the baker a back-art.
Through this analysis, the essential characteristics of the flour are known and on this basis, the perfect machine setting. The result: a long-lasting partnership at eye level, crowned by a new generation of baking results.