According to research conducted in Germany, there are more than 3 thousand different types of bakery products throughout the country, which vary by region. German breads have a worldwide reputation for good reason. The wide variety of bread in Germany is due to the country's climatic conditions. Germany has a climate that allows all kinds of grain to be cultivated. Bakers have registered over 3 thousand bread recipes and varieties in this country.

Germany is considered to be the country with the highest bread variety with an estimated number of bread varieties between 3,000 and 3,200. Bread is served with almost any meal. Within the country, bread is considered to be quite important for a healthy diet.

Germany is a country where more than 3,200 different types of bread are baked every day. The variety of cereals in the country makes it possible for such a rich variety of bread. With more than 3,200 different bread types and more than 1,000 small pastry types, the German bread culture has a special place. It is the world leader in the field of various bakery products protected by UNESCO as a cultural heritage thanks to the quality, diversity, and distinctness of bread types. This fact is reflected in the growing interest in German bakery products from abroad. However, within the sector, competition between small and large bakeries is increasing day by day. In the struggle against industrial giants, more and more bakeries are opening.

Bread is considered a cultural heritage in Germany, where being a master baker is a prerequisite to establishing a bakery business. So being a baker in Germany is a significant matter of education. The German National Academy of Bakers (Akademie Deutsches Bäckerhandwerk Weinheim eV), the central educational institution for the German bakers' associations and the German Confederation of Bakers, functions as a state-approved graduate school for bakers.

In Germany, wheat is among the most grown grains. This situation brings along a much higher number of bread types and bakery products in the country. Bakery products have become a culture in itself in Germany. Bakery products, which may vary by region, are also the most consumed food group in the country. Germans use almost all types of grains in their breads, such as wheat, rye, barley, spelt wheat, oats, millet, corn and rice. Some breads are even made with potato flour.

German bread is famous and popular all over the world. The quality of bread varieties that have developed over the centuries has demonstrated itself and has a unique taste. For this reason, German bread is a cultural heritage and has taken place on the UNESCO list. The main reason why German bread is popular and famous all over the world lies in the bread craftsmanship combined with creativity and wealth of ideas. At the same time, the integration of traditional methods with cutting edge technology ensures a high number of bread varieties and high-quality standards.

Germany is famous for its cookies and bread types that can stay intact for one month. Germans prepare biscuits specific to the New Year and Christmas celebrations. Christmas and New Year cookies can be cooked with different recipes in every state. One of the essential tastes in Germany is cake varieties.

Spreading marmalade on bread types called brown bread at breakfast constitutes the basis of the traditional breakfast culture of Germany. Bakery products they prepare from leavened dough are also among the main foods consumed on all special occasions in Germany. There are so many bakery products that are named on special occasions that one can easily say that every bakery product has a specific purpose.

COVID-19 INCREASED BREAD CONSUMPTION

According to a report prepared by Euromonitor for the bakery industry in Germany, the steady decline in retail bakery product sales observed until 2019 has been temporarily reversed in 2020 due to the COVID-19 crisis, which was also reflected in the recovery of bread, the largest category. This is largely the result of a sharp decrease in the number of visitors to food outlets, which were shut down between March 23 and mid-May, leading to increased retail sales for home consumption.

The coronavirus pandemic has had a profound impact on consumers. Covid-19 has changed how people live, what they eat, and how they purchase. Taste is the most significant criterion for German consumers when purchasing bakery products. While price is among the top three, freshness remains an important decision factor. The importance of being healthy is growing, especially for bread, showing that German consumers are increasingly looking for foods that strengthen their health and immunity.

PACKED AND AFFORDABLE ARE PREFERRED

German consumers' product preferences are changing. It is stated that the coronavirus crisis has increased the sales of healthy, affordable, and local products that are packaged with a 2-day shelf life. Bread with more grains and higher fiber content, cakes with less sugar, and chocolate with nuts and fruits are at the top of consumers' demand lists to improve their diets.

Newly packaged products with 1-2 days of shelf life are preferred. German consumers were uncomfortable with unpackaged products (for self-service) because they know that "anyone can touch it." This is a significant change that in-store bakeries will have to adjust to the new normal. German consumers, too, trust the frozen products for patisseries more.

Additionally, locally sourced products are considered more reliable. On the other hand, according to research, one in every two families expects financial losses due to the crisis, and many will pay more attention to the amount spent on food. Therefore, the consumption of low-cost products will increase.

On the other hand, the purchasing behavior of consumers is also changing. Online purchases have increased drastically during the crisis and are expected to continue to grow as consumers stick to their new shopping routine. Consumers agree that all shops and restaurants must provide home delivery services.

While staying at home during the lockdown, 55% of German consumers were cooking at home. 95% of German consumers who make bread and food at home want to continue or even increase their cooking activities in the future. One in every two consumers is seeking help with easy, healthy recipes, a wider selection of home cooking ingredients, and more online content for home cooking.

Unpackaged yeast bread, the largest category of bakery products in terms of sales, is highly mature and struggles to keep sales growth. The situation of COVID-19 has worsened as consumers prefer packaged bread more often as hygiene sensitivity grows. The growing popularity of low-carbohydrate diets also negatively impacts volume growth prospects for this product.

Magdalena Bauer, Marketing Team Leader at FRITSCH Bakery Technologies GmbH & Co, one of the leading companies in Germany and on the global scale, wrote up an article for BBM Magazine on which trends came first in the field of bread and bakery products in Germany and what kind of changes occurred in the field of dough production.

INTEREST IN FRESH BAKED PRODUCTS INCREASES

At FRITSCH we do currently perceive two important trends in the industry, which we would like to explain more detailed below. These are the changes in recipes and the stronger focus on long-term cooling of dough pieces.

Changed recipes in particular result from the fact that bakers are more and more turning back to the processing of original grains, such as for example the variety "Emmer". The reasons for this are the increased awareness of eating regional foods and the consumers desire for a balanced diet. The awareness of the end customers has changed. They draw a lot of attention to the processing of the ingredients and a healthy as well as sustainable way of nutrition. In the bread sector, for example, this trend is being recognized when it comes to products made from sourdough.

Further in the long-term cooling process, doughs are processed and brought into shape using FRITSCH lines. The dough pieces which are produced here are then stored at a temperature of 4°C, which means that the fermentation process of the yeast is stopped. The dough pieces are then stored for approx. 24 - 30 hours.

This method, which is becoming more and more widespread, has a variety of positive effects for bakeries. These are particularly evident in the sale of baked goods in bakery shops.

The previous method of delivering already baked products to the bakeries branches in the morning and then selling them is being replaced step by step. In this way, the bakeries ensure that the products can be baked directly on site at their shops for the customers according to their needs and demands. Besides the positive effect of being able to offer freshly baked products this method also serves the aspects of sustainability. In the shops, only as much products as actually needed are being baked. This also helps to reduce the amount of food wasted.

In addition, the show effect of LIVE baking inside the bakery shops should not be neglected. More and more bakers are integrating this into their shop concepts. This gives the end customer an enhanced experience – it is all about the deliciously smelling and freshly baked goods. In combination with their delicious taste, the shopping experience in the bakery thus also becomes an even more emotional highlight.

Our latest development for the production in this sector of frozen pastries is our FRITSCH Product Decoration Unit (PDU). We offer our customers the perfect solution for the manufacturing of bread products (e.g. rolls), that look like they were made by hand. The Product Decoration Unit (PDU) is the latest innovation from FRITSCH. Based on the robot technology of the Croissant Bending System (CBS), it can be used on the IMPRESSA bread line to cut or press patterns into the surface of round-moulded and long-moulded products. A camera system monitors the position of the products to ensure the pattern is applied exactly in the center. Be it Kaiser rolls, rye breakfast rolls, or products with individual decorations like anniversary or football themes, there are no limits to creativity here.