PEMA wholemeal bread

PEMA wholemeal specialties Heinrich Leupoldt KG
legal form	KG
founding	1905
Seat	Weißenstadt Germany
management	Franz H. Leupoldt
Number of employees	about 100
Branch	Food producer
Website	www.pema.de

The Pema whole grain specialties Heinrich Leupoldt KG (proper spelling PEMA) is a 1934 established company based in White City , Upper Franconia . The company produces and sells wholemeal bread .

history

In 1905 Adam Leupoldt founded a pastry and gingerbread shop in Weißenstadt. In 1934 Heinrich Leupoldt took over the business and developed, parallel to the craft business, the factory production of wafer gingerbread and sauce cakes , the Upper Franconian specialty for the preparation of sauerbrat sauce .

In 1946 Heinrich Leupoldt started up again as a "two-man business" together with his wife. He succeeded in making syrup from malt flour and thereby making a sweet pastry that could be sold on black bread food stamps and which very quickly led to a new upswing. In 1948 the company employed 12 permanent workers and a number of additional temporary workers during the gingerbread season.

In 1950, the production of wholemeal bread and pumpernickel began under the brand of the same name. In 1952 the company launched a whole wheat germ bread enriched with 10% wheat germ. This initiated the rise of the whole grain bread division.

In March 2011 the own concept store with the name “Lust auf Vollkorn” was opened. All products can be purchased there.

Companies

Pumpernickel.

PEMA wholemeal specialties Heinrich Leupoldt KG is a family-run company and produces wholemeal bread and is considered an organic pioneer.

Web links

Official website

Individual evidence

↑ http://www.pema.de/concept-store.html
^ Franz-Theo Gottwald, Anke Steinbach: Sustainability Innovations in the Food Industry . Behr's Verlag, 2011, ISBN 978-3-89947-990-4 , pp. 63 ( limited preview in Google Book search).
^ Jörg Melzer: Whole Foods Nutrition: Dietetics, Naturopathy, National Socialism, Social Claims . Franz Steiner Verlag, 2003, ISBN 978-3-515-08278-5 , pp. 132 ( limited preview in Google Book search).

[1] ttp://www.pema.de/concept-store.html

[Lit1-2] Franz-Theo Gottwald, Anke Steinbach: Sustainability Innovations in the Food Industry . Behr's Verlag, 2011, ISBN 978-3-89947-990-4 , pp. 63 ( limited preview in Google Book search).

[Lit2-3] Jörg Melzer: Whole Foods Nutrition: Dietetics, Naturopathy, National Socialism, Social Claims . Franz Steiner Verlag, 2003, ISBN 978-3-515-08278-5 , pp. 132 ( limited preview in Google Book search).