Master’s Touch from Bakery Supplier

ARCHIV - Eine Brotauslage wird am 17.09.2012 auf der internationalen Bäckereiausstellung (iba 2012) in München (Bayern) den Besuchern präsentiert. Foto: Paul Knecht/dpa (zu dpa "Wurst, Brot und Ehre: Bäcker und Metzger haben zu kämpfen" vom 03.08.2016) +++(c) dpa - Bildfunk+++
Kneading our daily bread: today it's done by bakers, tomorrow machines?
  • Why it matters

    Why it matters

    German master bakers are renowned around the world, but one small bread-making company hopes to create a machine that can replicate this skill and experience.

  • Facts


    • Germany produces  160 million breakfast buns a day — two for every person in the country.
    • Since the 1950s, the number of traditional bakeries has declined from 55,000 to 12,000.
    • Only 4 percent of baking companies have more than €5 million in annual sales. But they earn about two-thirds of the industry’s overall €14 billion in revenues. Two-thirds of companies earn less than €500,000 each year.
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It only takes flour, water, salt, yeast and possibly stabilisers to make dough.

But making bread is much more complex. The origins of the flour, the season when the bread is baked, even the time of day the baker decides to knead the dough, can all influence the outcome. Getting the water temperature right, so the yeast begins to ferment at exactly the right moment, is a skill in itself.

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