Constantly growing consumer expectations and ongoing product innovations characterise the dynamic markets for baked goods and confectionery. We specifically promote the optimisation of product developments and food technology production processes in order to meet changing consumer requirements.
The Committee for Baked Goods and Confectionery was established in 2024 to link the work of the Commission and the DLG's specialised work. It has chosen baked goods and confectionery quality as well as the production of these products as its core topics. On the one hand, the goal is to constantly revise and adapt the existing DLG test procedures for the DLG quality
test or to develop them for new products. Secondly, product descriptions are to be developed as standards. A further goal is to offer a platform for professional exchange on current research issues, to discuss and work on current research topics and to consistently develop this branch of science further.
The DLG Committee for Baked Goods and Confectionery
The committee members are experts from business, research and education under the chairmanship of Prof Gramß. By organising conferences or publishing specialist articles, the committee has the opportunity to position itself in the industry and to seek and maintain an exchange with the specialist public. The DLG specialist programme at Anuga FoodTec, ProSweets, AGRITECHNICA and the DLG Feldtage also offers the opportunity to exchange ideas.
The committee meets twice a year digitally and in person at different locations where possible. Guest participation is possible on request.
Current topics
- Identifying key issues in the industry, e.g: Energy efficiency, salt reduction in baked goods, sugar reduction in confectionery, sustainability, etc. and initiating solutions
- Strengthening and professional development of DLG quality tests
- Developing product descriptions for the DLG quality tests and creation of a code of practice
- Preparation of recommendations/opinions on developments specific to the industry
- Trend and innovation monitoring for the bakery and confectionery industry
- Communicating the specialist information and solutions developed to the industry and its upstream and downstream sectors via statements, publications, specialist conferences, seminars, forum events, etc.
- Networking and exchange of experience at events such as seminars and conferences, also in co-operation with other societies and associations
Members and permanent guests
- Becker, Thomas, Prof. Dr.; TU München, Freising
- Blackert, Sandra; Verband der Getreide-, Mühlen- und Stärkewirtschaft VGMS e.V., Berlin
- Böcker, Georg, Dr.; Ernst Böcker GmbH & Co. KG, Minden
- Eichhorn, Maximilian; Stadt Augsburg, Amt für Verbraucherschutz und Veterinärwesen, Augsburg
- Gayer, Christine; Lieken Brot- und Backwaren GmbH, Garrel
- Gramß, Rupert, Prof. Dr.; TLB GmbH – the bakery company, Bischberg-Trosdorf
- Hampshire, Jörg, Prof. Dr.; Hochschule Fulda, Fulda
- Hücking, Michael; BACKIDEE, Niederwiesa
- Husemeyer, Burkhard; Ludwig Weinrich GmbH & Co. KG, Herford
- Jank, Rüdiger; KuchenMeister GmbH, Soest
- Jekle, Mario, Prof. Dr.; Universität Hohenheim, Stuttgart
- Juncker, Armin; Verband Deutscher Großbäckereien e.V., Düsseldorf
- Kuhlmann, Friedrich-Wilhelm, Dr.; Bundesministerium für Ernährung und Landwirtschaft, Bonn
- Kütscher, Bernd; Akademie Deutsches Bäckerhandwerk e.V., Weinheim
- Petersen, Udo; Harry-Brot GmbH, Hannover
- Rohenkohl, Hiltrud; Dr. August Oetker Nahrungsmittel KG, Bielefeld
- Sladky, Bernd; Zentis GmbH & Co. KG, Aachen
- Titze, Jean, Prof. Dr.; Hochschule Anhalt, Köthen
- Wild, Christian; Trolli GmbH, Fürth
Dr. Désirée Schneider
DLG Competence Center Food
Eschborner Landstraße 122
60489 Frankfurt
Tel.: +49 69 24788-719
D.Schneider@DLG.org
Franziska Rupp
DLG Test Center Food
Eschborner Landstraße 122
60489 Frankfurt
Tel.: +49 69 24788-414
F.Rupp@DLG.org