At the ttz's BILB/EIBT institute (Bremerhaven Institute for Food Technology and Bioprocess Engineering / European Institute of Baking Technology), baking processes and products are optimized so that energy is saved in manufacture and processing, and aroma and quality improved. These processes are often also transferable to other product groups. For example the Microtec process, which uses a fine aerosol mist for moisturization, can also be used for vegetables and meat.

The use of traditional and ancient types of grain broadens the consumer's familiar taste palette and gives followers of organic food new alternatives too. By means of innovative technological methods for kneading, raw material, chilling and baking agents, the efficiency of baking processes is improved. Training and know-how transfer helps bakers worldwide to be equipped for growing competition.

Bakery and Cereal Technology at ttz Bremerhaven