Baking station

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A baking station or prebake station is a facility in the food retail sector where fresh baked goods are offered on self- service shelves . As a rule, these are so-called prebake products , which are manufactured on an industrial scale by large bakeries, partially baked and frozen, delivered as dough pieces to retailers and only baked there to the end. Baking stations are therefore to be distinguished on the one hand from the long-standing self-service range, which consists of ready-baked, often pre-cut packaged baked goods, and on the other hand from the range of fresh baked goods in traditional bakery shops or branches with staff. In addition, the prebake concept is also used by discount bakeries, which also offer frozen, ready-baked goods on site without service or advice.

The first prebake stations were introduced in Germany in 1997, initially with full-range retailers, since 2003 with Penny , since 2008 also with Aldi and Lidl . In 2013 there were already 15,000 baking stations in Germany. The success of the concept is due to the fact that fresh bread can be offered at prices that are 20-30% below those of traditional bakeries, made possible by low purchasing costs, no need for service personnel, simple presentation and a small range . According to a market research study from 2013, the majority of consumers consider the quality of prebake goods to be just as good as that of baked goods from the bakery.

The German market leader among delivery bakeries is Harry-Brot .

The DIN 10535: 2014-09 standard was adopted in order to define the hygiene requirements in such baking stations . In 2013, 15,000 baking stations were in operation in Germany; the trend is rapidly increasing. Baked goods from large-scale industrial production are mostly offered on the shelves.

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  1. ^ A b c Mareike Philipp: The German market for bread . In: Baden-Württemberg State Institute for Development of Agriculture and Rural Areas (ed.): Landinfo . No. 2 , May 2013, ISSN  0947-9392 , p. 53–56 ( online [PDF; 829 kB ; accessed on April 15, 2016]).
  2. ^ A b Susanne Klopsch: Fresh boost for the bread shop . In: Food Practice . No. 13 , 2013, ISSN  0023-9992 , p. 2 .
  3. ↑ Lena Bökamp: Bread makes you inventive . In: Lebensmittel Zeitung . No. 45 , November 7, 2014, ISSN  0947-7527 , p. 38 .
  4. ↑ DIN 10535: 2014-09 . beuth.de. Retrieved April 3, 2016.
  5. ↑ Cheap rolls on the rise Volksstimme