The Art of

Baking.
Baking ideas and
raw materials since 1964.

COMPANY BROCHURE 2018

1
 Editorial

Dear Readers,

Peter Augendopler and family
Board of directors:
From left to right: Wolfgang Mayer, Martin Mayr,
Andreas Vollmar, Harald Deller (Managing Director)
W
hen we talk about bread, pastries and other fine
bakery, our enthusiasm grows rapidly. It grows
out of conviction, because we love what we
do and we believe we are good at what we do. Still, with
all this enthusiasm, the most fascinating thing for us is
that we are not alone and that we know people in many
countries who are, through their own profound convic-
tion, bakery entrepreneurs. Even in the most remote
areas of the world, there are personalities who value
the bakery profession as much as we do. This passion is
what success stories are made of all over the world. This
passion drives us to offer consumers even better baked
goods and new nutrition concepts. Here we pull out all
the stops. What seems impossible today is already com-
monplace tomorrow. In this competition, we also make a
contribution with innovative ideas for bread, high-quality
raw materials and individual, service-oriented solutions.
At the same time, change is a constant companion. It is a
gift because it offers new opportunities. It is a challenge
because its speed is hardly perceptible in everyday life.
It is only when we look back a few years that we clearly
see what has also happened in our industry. Against this
background, it is a good feeling that we can act flexibly
and independently as a company in these turbulent times.
Owned by a family of bakers – now in the third generation –
since 1964, and with staff all over the world, we have a fo-
cus on the market and an ear for our customers.
Peter Augendopler Harald Deller
Managing Director Managing Director backaldrin International
backaldrin Holding GmbH The Kornspitz Company

2 3
 Contents 12 18
Knowledge transfer Master baker
is our strength service
6 In more than 70
A family
business with
countries around
the world, 14 20 Water Skiers

back aldrin
clear values consumers eagerly Regionality Sustainability, Bianca and
choose Kornspitz. and quality commitment and Nadine Schall
social engagement
8 Our master bakers know each and
every one of our products in detail.
The history of
backaldrin

10
The world of
backaldrin

16 22 28
The backaldrin Kornspitz Contacts
The backaldrin product range Sport Team
headquarters is in
Asten near Linz.

The Wunderkammer
26
The PANEUM –
� STRA TE G Y 2 02 5 of Bread
dedicated to the
Companies that invest in research and development now
wonder of bread
will best meet customer wishes in the future and have the
greatest chance of success.

4 5
 What we
believe in

T
he owning family is now in its fourth generation of suppliers and for the community. backaldrin operates as
bakers – the previous 33 generations were predomi- a family-friendly, sustainable and fair business. Mutual

VALUES
nantly farmers. To this day, the values of a typical,
medium-sized family business are lived. That means re-
sponsibility for the company and its employees, but also
responsibility for the customers and their customers, for
acceptance, as well as the employees’ understanding and
identification with the goals and activities of the company
are key factors.

Trust, honesty, tolerance
and fairness form the founda­
tion of our actions. These
and other values are never
a hindrance in everyday
business life; on the contrary,
experience shows that princi­
ples make life infinitely easier,
CLEAR ATTENTION A LIVEABLE ACTING AS because then many things are
PRINCIPLES AND RESPECT FUTURE A TEAM self-evident.
backaldrin gladly accepts the challenges of a globalised economy.
We take them very seriously and see them as great opportunities.
We never lose sight of what is most important – responsibility, honesty
Fourth-generation bakers
and tolerance.
Attention and respect for
oth­er people and cultures
form the basis for how we
approach others. backaldrin
loves challenges. They moti­
vate and weld together. When
one can rely on others, one
dares even the most complex
things – in the end, one grows
with one’s tasks.
We come from a country
where the environment is
intact. The love and careful
handling of nature are a social
consensus at backaldrin.
We feel deeply committed to
these values in order to leave
a liveable world for future
generations.
Work is done as a team and
so all capabilities are used.
Processes of brainstorming
and individual development
opportunities are promoted
on a large scale. Working con­
ditions are kept flexible and
the widest possible transfer of
information and knowledge is
maintained.
At backaldrin, performance
is recognised and appreciated.

6 7
 A journey

SINCE 1964 through time

In 2014, backaldrin
celebrated 30 years
From Upper Austria into the world. of Original Kornspitz

A success story about visions and the passion for baking.

The Asten site with the PANEUM –
Wunderkammer of Bread

Expansion of warehousing capacity in

The birth of Relocation Foundation laid Product innovation Foundation of backaldrin Arab Asten, expansion of the sites in the 50 years backaldrin Global growth – opening Foundation of a site
backaldrin of the business for the first East- My Grainbread, subsidiary backaldrin opens production Czech Republic and Jordan, opening of & 30 years Original of new production sites in in Guangzhou, China
to Asten Kornspitz European site market entry into Italy Polska site Amman the “House of Bread” in Warsaw Kornspitz Mexico and South Africa

1964 1968 1984 1990 2000 2004 2006 2008 – 2010 2014 2016 2018

A step into Germany: 1995 2003 2005 2007 2013 2015 2017
foundation of backaldrin
Start of the The “House of Bread” PurPur ® – In Russia, the New innovation and research Foundation of A new era in Russia: opening of the seventh
Vertriebs GesmbH in Munich
organic range becomes a competence the new brand “House of Bread – centre in Asten with 50 new backaldrin Suisse AG production site worldwide, opening of the
and communication Dom Chleba” job openings PANEUM – Wunderkammer of Bread
centre for bakers from all opens its doors
over the world

First site in
Asten: a mill

b
ackaldrin was founded in 1964 by Alois Augendopler,
his wife Juliana and their son Peter. Since the pre-
mises in Vienna were already too small in 1968, the
company moved to Asten near Linz. This location has
enabled several expansion steps to date and secures fur-
ther expansion for many years. From a small company
with nine employees, an international company grew. To-
day, backaldrin has around 950 employees in 18 countries
and is active in more than 100 countries. Artisanal and
industrial bakeries can choose from around 700 different
products. The company headquarters in Asten is the lar-
gest production location. Six further production sites can
be found: in Amman, the capital of Jordan, in Winterthur
in Switzerland, in the Mexican city of Toluca, in South Af-
rica’s Cape Town, in Kiev in the Ukraine and near Moscow
in Russia.

8 9

Since 1964, backaldrin has developed
around 6,000 different formulations in
ten product categories.
100 ×
ENJOYMENT On five continents, bakers
put their trust in the
products of backaldrin.
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International representation
Worldwide, backaldrin products are enjoyed
in more than 100 countries on five continents.
In our recipes, we pay particular attention to
regional tastes and traditions. backaldrin production site
backaldrin subsidiary
Countries with backaldrin representation
11
 AO
Knowledge

THE AND

COMPETENCE LEARNING FOM BETWEEN CRAFT THE “HOUSES

AND CARE THE BEST AND HIGH-TECH OF BREAD”

T
he best training of our specialists and continuous Anyone who has bitten into We are bakers and research­ The baking industry is on the Perhaps one of our secrets
learning help us to better understand our work a crispy Kornspitz has experi­ ers alike. We develop new move as never before: inno­ of success is that we never
and the challenges our customers face. Everything enced the skill of our master recipes and refine proven ones vations in dough technology, stop learning. We learn from
changes – including the wishes and needs of consumers. bakers. The popular special according to regional tradi­ ongoing product launches, customers, partners and
bread roll consists of more tions and nutritional standards. and new markets. In training suppliers. This is how a lively
We support you in meeting these needs.
than just rye and wheat flour, Never before have we had and seminars we provide industry exchange emerged.
To achieve this, we train apprentices in bakery and con-
yeast, salt and water. It is also such state-of-the-art technol­ bakers from all over the world The next logical step was to
fectionery and prepare them for the master craftsman ex-
the sum of the best shredded ogies and such a variety of with the know-how they need give the bakery community a
amination. The most important task for them is to learn grain, perfect dough handling high-quality raw materials to produce top quality every roof. This is how the “House
the fundamentals of the profession. The majority of our and the right baking curve. and products at our disposal. day. of Bread” was born, as a re­
trainees stay with the company for the rest of their lives. We pass this advantage on. search, training and commu­
nication centre for the baking
industry around the world.

12 13
 Because goodness
is close by
A
ustria’s bakers can consider them-
selves lucky. Our country is rich in
high-quality raw materials for bread
and pastries, like the cereals from the fields of
our local farmers. Knowing where the ingre-
dients for our products come from gives us the
assurance that we will always deliver consis-
tent quality to our customers. After each har-
vest, we check the grain quality and adjust our
recipes as needed so that the freshly baked
bread looks and tastes just as good as always.
CAREFUL PROCESSING
The careful handling of the raw materials of
our products is very important to us. Every
single delivery is checked with state-of-the-
art technology. After quality control, the in-
gredients for production are provided and
Regional quality
processed according to the latest hygiene and
quality standards.
14
STRONG PARTNERS
For our bread, it We select our suppliers with great care. We
takes no more build on fair, long-term business relationships
based on reliability and equal values. For this,
than the best re­
we choose partners with integrity – companies
gional ingredients
that adhere to our strict standards of quality,
and careful pro­ environmental awareness and hygiene, and
cessing – but also always remain flexible. Experience, diligence
no less. and mutual trust play an important role be-
cause, even for bread, it is true that the whole
is always greater than the sum of its parts.
96 % of the total grain products
come from Austrian suppliers.*
* as at 2018
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 Product variety
700 Products – because
we love variety.
TRENDS AND CLASSICS
ON THE TEST BENCH
Each of our products is
preceded by a long creation
history. First we research,
compare and experiment with
different recipes. In dialogue
Vegipan®, the wholegrain bread without yeast
with our customers, we vary
traditional baking ingredients,
A
consider nutritional trends or
s different as people are, so different are their develop completely new ideas.
tastes. We often decide what we do and do not like Only when we are completely
in our childhood, which is a formative time for our satisfied with the result will a
sense of taste. Our origins and the places where we live new product be added to our
have a major impact on our preferences. range.
Mirror Glaze Tartlets
16
Something good
for every taste
Mamma Mia
bread rolls
Steirer Bread
ENJOY A GREAT
SELECTION
Urkorn Cake The baker knows best what
his customers want. Our range
of more than 700 products
offers just the right thing for
every taste. Choose from a
variety of raw materials, sour­
doughs and special premixes
for bread, rolls and pastries,
as well as flavours, fillings and
bread spices. These are made
from regional raw materials
and with the utmost care,
many also in organic quality.
Kurkuma Baguette
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 Service-oriented
solutions 1.
FREE BAKING
HOTLINE

If the final There are situations where one needs a little The baking result is not
support. Even in baking, success depends to your satisfaction? We
result of your on many factors. No need to worry; together
support you with trouble­
shooting by telephone.
work does not we will solve the problem.
2.
meet your

Y
STEP BY STEP
expectations, our customers expect consistent quality – and
rightly so. A Kornspitz must always be well browned, If required, an experien­

one of our
ced backaldrin master
crispy and aromatic in taste. A Kaiser roll must al-
baker will visit your
ways be golden yellow and crusty. This requires experience
master bakers and intuition. Our master bakers know each of our products.
company – anywhere in
the world. Together we
will come to They master the various machines and ovens and know
when it comes to the best possible dough management. If
examine the production
process.
your business. the final result of your work does not meet your expecta­
3.

Your Master
tions, one of our master bakers will come to your business –
at a moment’s notice, flexibly and worldwide, with the nec­ WE GET TO THE
essary know-how on technology and production pro­cesses. BOTTOM OF IT
The master baker knows the many different problems and

Bakers
Your master baker will
the corresponding solutions. Together we find the solution. only be satisfied when
In the end, the quality of your product is right, and your the result and quality are
customers are satisfied. That’s what we mean by service. right.

18 19
 TAKING RESPONSIBILITY Sustainability, commitment
FOR THE FUTURE and social engagement

Angel Bakery
Founded: 2014
We believe that, in a globalised world, everyone has SOCIAL ENGAGEMENT Korogocho, Nairobi

to question the consequences of their own actions.

healthy work environment in which our employees feel Voluntary promotion and support of institutions,
respected and able to grow. Through regular preventive initiatives and regional projects.

T
o live sustainably means to recognise changes. And examinations in our companies, we create awareness for
to ask questions: Under what conditions was a pro- a healthy lifestyle. We select our suppliers carefully and

duct produced? Where do the raw materials come
from? And how do manufacturing and transportation im-
pact on our environment? We have made a conscious deci-
sion to take responsibility for the environment and for the
people who are involved in the manufacturing processes
of our products. Years ago, we implemented the Japanese
Kaizen principle in our company. Kaizen means “change
A
accept good products with fair payment. s a family business, backaldrin is aware of its social A LIGHTHOUSE PROJECT
responsibility and is committed to values that are
considered worthy of promotion and support.
Through its sponsoring activities, backaldrin generates The Angel Bakery project enables people to receive a
– 19,5 % – 77,0 % – 17,5 % added value, gained from business activities and passed baker’s education and secure jobs.
on to the society. Sponsoring activities in the cultural, so-
cial and economic environments are complemented by a

I
for the better” and is a collection of simple principles and targeted commitment in the sporting field and are an in- n the middle of Korogocho, the third largest slum of
their application in the everyday life of a company. Sus- 201 0 tegral part of the company philosophy. backaldrin under­ the Kenyan capital Nairobi, one finds the Angel Bakery.

201 0

201 0
201 7

201 7

201 7
tainability is not a burden for us, but a business princip- stands sponsoring as the voluntary promotion and sup- Since December 2014, bread and pastries have been
le with great creative power. We ensure a family-friendly, port of institutions, initiatives and regional projects. taken from the ovens every day. backaldrin has supported
Packaging waste Industrial waste Fuel reduction the project from the beginning and provides the complete
reduction reduction despite higher per-capita
performance of 8 % and a
equipment, as well as know-how and technical support.
larger fleet

20 21
 BIATHLON
ICEHOCKEY Strong combination – Sport and nutrition
FISTBALL
FOOTBALL
Ice hockey player GOLF
Artemi Panarin, our ATHLETICS
Actipan® Ambassador
CYCLING
for the cooperation
with the RIHF RHYTHMIC GYMNASTICS
(Russian Ice Hockey SWIMMING
Federation) TENNIS
TABLE TENNIS
TRIATHLON
GYMNASTICS Biathlete
WATER SKIING Laura Dahlmeier

Sports Track and field athlete

Sarah Lagger

ambassadors
Sport sponsorship has become our
tradition and it is an integral part of the
company philosophy. After all, sport and
nutrition are an ideal combination.
b
ackaldrin has a long tradition, not only as a company
and producer of high-quality baking materials, but
has also been involved in professional and amateur
sports for many years, supporting numerous athletes, as-
sociations and sports teams. In doing so, the leading pro-
Artistic gymnast
Tabea Alt ducer of baking ingredients sees itself as a reliable partner,
providing optimal support for athletes in the long term.
Nutrition plays a central role in top sport, and bread and
pastries are very necessary suppliers of energy. Just as at
work, school or during leisure activities, the best perfor-
mances in sport are only possible through proper nutri-
tion. Bread and pastries have always been the foundation
of a balanced diet. Tailored to the special needs of athletes,
and in line with the trend towards an increasing aware­
ness of nutrition, backaldrin develops products such as
Actipan®, a bread specifically for athletes and active peo­
ple. The range is expanded with PurPur® wholegrain bread,
and Vegipan®, a yeast-free wholegrain bread. The compa-
ny is proud to support athletes with its quality products on
their way to success.

22 23
 THE KORNSPITZ
SPORT TEAM
Our Kornspitz Sport Team
unites athletes from different
disciplines and nations.
OLYMPIC PARTNER
Snowboarder Anna Gasser with
Since 2016, we are the offi-
backaldrin Managing Director Harald Deller
and Master Baker Günter Koxeder cial bread partner of the
European Olympic Commit­
tees (EOC). Since 2012 we
have been a top partner of the
Austrian Olympic Commit­
tee (OÖC), co-partner and
official partner of the German
Olympic Sports Confederation
(DOSB) since 2014, and official
Table tennis player
Liu Jia
� WWW.KORNSPITZ.COM
Track and field athlete Decathlete
Günther Matzinger Dominik Distelberger
24
ONE-TWO PASS circle needs to go into the
square. In the bakery, it is the
backaldrin is also active in bread that must go into the
football. The company is a oven, and in football the ball
bread partner of the Austrian belongs in the goal. How­
Bundesliga club LASK and ever, it is not only this parallel
supports the Austrian Football that makes the partnership
Association (ÖFB). Shared promising. Athletes are invalu­
Biathlete Julian Eberhard and values, such as high quality, able role models, helping to
Kornspitz Sport Team director sustainable development spread balanced nutrition as a
Christoph Sumann at the 2018
Olympic Games in Pyeongchang
and a conscious and healthy cornerstone of excellence and
lifestyle, are binding factors. a healthy lifestyle.
But there is one more thing in
common between the grown
Austrian family business and
partner of the Jordanian
football. It applies to both the
Olympic Comité (JOC) since
“striker” and the baker: The
2015. This commitment shows
the importance of bread
as the basis for nutrition in
top-level sport. Numerous
athletes are supplied with
bread and pastries from the
bakery of the Kornspitz inven­
tor at competitions worldwide.
For the past five years,
backaldrin has been supplying
the Austrian and German par-
ticipants in the Olympic Games,
where our master bakers pro­
vide fresh bread and pastries
in bakeries on site. ÖFB press conference
25

Dedicated to the wonder
of bread
On its 50th anniversary, backaldrin laid the
foundation for a unique project, the PANEUM –
Wunderkammer of Bread. It is a customer forum,
exhibition and a tribute to the wonder of bread.
T
he most essential product of this world shapes
the history of mankind. No other food plays such
a prominent role in our everyday lives, in cultures,
religions and in the use of language. The PANEUM –
Wunderkammer of Bread, opened in October 2017, aims to
illustrate to customers and visitors the influence and im-
portance that bread has had in all eras of human history,
and still has today.
26
more than 15,000 arts
and culture objects
around bread, grain and
nutrition
BACKALDRIN IS AT HOME IN
THE WORLD OF BREAD
To this day, its international growth has led backaldrin into
more than 100 countries, countless bakeries and diverse
bread cultures. This entrepreneurial spirit and passion for
bread is also the foundation of the backaldrin collection,
which has been brought together over more than 30 years.
Today it comprises more than 15,000 arts and culture ob-
jects around bread, grain and nutrition. In the PANEUM,
they have found a new home, where visitors can come and
be amazed.
The PANEUM
FROM OSIRIS TO COCO CHANEL BREAD – YESTERDAY, TODAY AND TOMORROW
The PANEUM takes visitors on a journey through time and The PANEUM spans the arc from the past and thousands of
space, starting with the probably accidental “invention” of years of history to today and tomorrow, as a place where bread
bread in the Neolithic period to the bread diversity of these days. history comes to life. It is also a place where one can talk, re­
Moreover, the exhibition shows the path of bread, from the grain search and think about bread and its future. Thus, the PANEUM
field to the mill and bakery to the consumers. is a forum, open to all who want to contribute to the understan­
This story is told by 9,000 years of arts and culture objects ding of bread.
from all over the world: Egyptian grain mummies and toy cars,
Peruvian totem poles and Meissen porcelain, Chinese grana­
ries, guild tools, paintings and thousands of books. They are all
connected by one comprehensive staple – bread. Like a round
dance, the collection winds its way from “Osiris to Coco Chanel”,
accompanied by anecdotes about its highlights. The PANEUM
is also an architectural journey of discovery. While stainless
steel shingles shine in the sun outside, the wooden interior in
the world’s first room of its kind creates a unique atmosphere. In
this breathtaking environment, pioneering architecture meets
precious masterpieces of the past.
Bakers’ Guild
Chest 1769
27
 backaldrin worldwide Contacts

AUSTRIA GERMANY BULGARIA ITALY CROATIA POLAND SOUTH AFRICA JORDAN

Harald Deller Stephan Schwind Emil Vasilev Enrico Negrini Leo Potkonjak Krystyna Prószyńska Hanjo De Fries Mohammed Mahmoud
Khader Khader
+
 43 7224 8821 212 +49 89 329 3976 +359 2 962 43 26 +39 045 795 16 72 +385 52 463 333 +48 226 482 080 +27 82 767 2968
info@backaldrin.com stephan.schwind@backaldrin.com emil.vasilev@backaldrin.bg enrico.negrini@backaldrin.it leo.potkonjak@backaldrin.hr kproszynska@backaldrin.pl hanjo@austrianpremix.com
+962 6471 1222 +962 6471 1222
mohammed.khader@ mahmoud.khader@
backaldrinarab.com.jo backaldrinarab.com.jo

CZECH REPUBLIC
SWITZERLAND & SLOVAKIA UKRAINE HUNGARY BELARUS CHINA MEXICO RUSSIA

Roland Hengartner Petr Mach Elena Romashko Ferenc Matkovics Yury Lukashenya David Wu Pancho García Sergey Borisov Elena
Scheredina
+41 52 202 64 31 + 420 326 538 111
CZ  +380 44 531 19 08 +36 245 404 55 +375 29 134 5333 +86 20 8582 6111 +52 55 5516 3035 +7 495 500 55 99
roland.hengartner@backaldrin.ch petr.mach@backaldrin.cz e.romashko@backaldrin.com.ua matkovics.ferenc@backaldrin.hu 1345333@backaldrin.by david.wu@backaldrin.com pancho.garcia@ sergey.borisov@ +7 495 500 55 99
SK + 421 650 440 022 backaldrin-americas.com backaldrin.ru elena.scheredina@
petr.mach@backaldrin.cz backaldrin.ru

28 29
 Imprint

Publisher: backaldrin International The Kornspitz Company GmbH

Trade and commercial agency business; Production and distribution of baking agents and their products

Kornspitzstraße 1, A-4481 Asten

Internet: www.backaldrin.com, www.kornspitz.com, www.paneum.at

Graphics and Layout: Kernkompetenzen GmbH

Print: www.oha.at

Photo credits: backaldrin, Shutterstock, Fotokerschi.at_Kerschbaummayr, Christian Hofer,

ÖOC / Erich Spieß, cityfoto_Pelzl Roland, Eric Krügl

30
 www.backaldrin.com

backaldrin International The Kornspitz Company GmbH

Kornspitzstraße 1, A-4481 Asten
Tel.: +43 7224 8821 0 • E-Mail: info@backaldrin.com