German bread institute
The German Bread Institute , formerly the Institute for Quality Assurance of Baked Goods , is an association registered in the register of associations of the Berlin-Charlottenburg District Court under VR 35321 B , which has committed itself to the German bread culture - included in the list of intangible cultural assets by the German UNESCO Commission is also dedicated to quality control and optimization of artisanal baked goods . The association is based in Berlin.
history
As early as the 1950s, the German bakery trade founded a “quality testing and advisory service” to test and optimize the quality of handcrafted bread from its member companies. The full-time bread inspectors were assigned to various organizations in the bakery trade. There was no organizational unit of its own until 2008; rather, the quality inspection and advice service was a service provided by the Central Association of the German Bakers' Crafts for its member companies. The association "Development and Support Institute of the German Bakery Trade eV" founded on September 15, 1978 took over the tasks of the quality inspection and consulting service and renamed the "Institute for Quality Assurance of Baked Goods (IQBack) eV". The IQBack Institute has been assigned all legal and organizational obligations of the quality inspection and advisory service, including the employees who had previously split up between various other organizations. In October 2016, the regional guild associations of the German bakery trade changed the name of the association to “Deutsches Brotinstitut eV”, expanded the statutes and relocated the association's headquarters to Berlin. The German Bread Institute was thereby positioned more broadly overall.
Objective and claim
While bread was previously perceived as a highly regarded foodstuff, the value of bread in society has apparently diminished. The German Bread Institute has set itself the task of correcting this with scientific facts. The aim is to provide consumers with factual information about bread and to further improve the image of bread as a culturally important and nutritionally important food.
This is done, among other things, through public relations measures. For this purpose, the knowledge of the most important German-speaking experts on bread is bundled in the German Bread Institute. The German Bread Institute is therefore the central point of contact for media on the subject of bread. Corresponding inquiries are forwarded to bread experts who are competent to answer the question. In addition, journalists from regional and supraregional media are regular guests at the quality tests of the German Bread Institute that take place nationwide in the regions.
organization
Members, board and management
Association members and thus sponsors of the German Bread Institute eV are the Central Association of the German Bakers' Trade, all state guild associations of the German Bakers' trade, the BÄKO groups and the Academy of German Bakers' Trade in Weinheim. The German Bread Institute is also supported by numerous sponsoring members.
The board of directors of the German Bread Institute is identical to the board of directors of the Central Association of the German Bakers' Trade. The seat of the association is the office of the central association in the Neustädtische Kirchstrasse in Berlin. Business is conducted in the Akademie Deutsches Bäckerhandwerk Weinheim (branch office), whose director Bernd Kütscher is also the managing director of the institute.
Scientific Advisory Board
In order to scientifically substantiate the aforementioned claim, the German Bread Institute has appointed a scientific advisory board , which provides technical support for the tasks of the institute and those of the Akademie Deutsches Bäckerhandwerk Weinheim and also stands for the seriousness of the results. The advisory board consists of renowned cereal and nutritional scientists as well as members of the board and management.
Involvement of certified bread sommeliers
Since 2015, master bakers have been able to train to become bread sommeliers for a year at the Akademie Deutsches Bäckerhandwerk Weinheim , with a demanding, state-recognized examination by the Chamber of Crafts in Mannheim . The competencies of the bread sommeliers tested in this way are pooled in the German Bread Institute and are used by it for appropriate sensory assessments, for public relations measures and for various other projects.
Quality inspection by the German Bread Institute
The German Bread Institute currently (as of May 2018) employs three full-time and up to 12 part-time, sensory-trained and accredited quality inspectors. Organizers of a quality inspection are usually regional organizations of the bakery trade such as B. Bakers' Guilds. They invite their companies to take part in a quality test and name the test location. Breads, small baked goods such as B. rolls and fine baked goods such. B. Christmas stollen . Incoming samples from companies are neutralized on site and then presented to one or more experts from the German Bread Institute. As the service provider for the guild, the latter is responsible for carrying out the test. The German Bread Institute works closely with the German Agricultural Society (DLG).
Evaluation of samples
Samples are examined and evaluated purely from a sensory point of view according to the so-called DLG test scheme. Additional analytical methods such as: B. the measurement of the salt content or the degree of acidity is used. The evaluation is IT-supported according to the principle "from the outside to the inside", whereby several features are checked and points are awarded as follows (using the example of the test scheme for bread):
- Max. 10 points for shape and appearance
- Max. 10 points for surface and crust properties (including browning)
- Max. 15 points for loosening and crumb appearance
- Max. 20 points for structure and elasticity (including paintability)
- Max. 15 points for the smell
- Max. 30 points for the taste
The maximum number of points per sample is therefore 100 points. In the event of a deviation from the maximum number of points, the respective company receives suggestions for improvement from the testing software of the German Bread Institute as well as free advice.
Awards
With full points, the German Bread Institute awards the grade “Very Good” in the form of a certificate, with 90 points or more the grade “Good”. If a product is rated “Very Good” for three calendar years in a row, the product will be honored with the “Gold” award. Positive results are also published in the "Bäckerei-Finder" on the website of the German Bread Institute at www.brotinstitut.de. There and in the app stores, consumers can also download a free app for smartphones that displays the bakery finder on the go. Because it is predominantly those bakeries that take part in the voluntary guild quality test that devote themselves intensively to their quality and that often only submit their best baked goods for the tests, around 80% of the samples receive a rating of “good” or better.
Audit volume and ratings
With around 20,000 samples per year, the German Bread Institute is the market leader in the sensory evaluation of baked goods. Positive results with the respective names and addresses of the bakeries can be found in the bakery finder at www.brotinstitut.de, with a zip code search in the region. In addition, award-winning bakeries show their results by means of certificates from the German Bread Institute.
Bread of the year
The German Bread Institute has named one type of bread "Bread of the Year" every year since 2018:
- 2018: Whole grain spelled bread
- 2019: farmer's bread
- 2020: Whole grain rye bread
Web links
Individual evidence
- ↑ Press release on Bread of the Year 2018 .
- ↑ 5 reasons that make farmer's bread so special - dhz.net . ( deutsche-handwerks-zeitung.de [accessed October 17, 2018]).
- ↑ German bread Institut eV: Press · German bread Institut eV Retrieved on January 21, 2020 (German).