Weinheim bread language

The Weinheim bread language is a technical language for creating descriptions of enjoyment when consuming bread , comparable to the wine language . The bread spread enables the description of the bread quality from the crumb to the crust, from the smell to the taste.

The Weinheimer Bread Language was developed in 2014 by the Akademie Deutsches Bäckerhandwerk Weinheim , in collaboration with the Zurich University of Applied Sciences . In 2018, the Weinheimer Bread Language was published by the heads of both institutes Bernd Kütscher and Michael Kleinert in the specialist book “The Language of Bread”.

Web links

• dpa report on the Weinheim bread language in the RNZ, accessed on June 26, 2020
• Report in the Tagblatt (Switzerland) on the Weinheim bread language , accessed on June 26, 2020
• Report in the Handelsblatt with an explanation of the Weinheim bread language , accessed on June 26, 2020

literature

• Michael Kleinert, Bernd Kütscher: The language of bread , Matthaes-Verlag, September 2018, ISBN 978-3-87515-212-8