Handcrafted production of organic and gluten-free baked goods for retail, gastronomy and out of home
Backhäusle
GermanyNew on Amplifa
The Company
Backhäusle is a family-owned company that produces organic and gluten-free baked goods by traditional handcraft in its own bakery. Organic breads have been made since the 1950s according to traditional recipes, some passed down for decades, crafted by skilled professionals. The company produces its own multi-stage sourdoughs and gives the doughs the time they need to mature. The raw materials come from organic farming; additives, thickeners, colorants and synthetic sweeteners are completely avoided. In addition to the organic range, the product line includes a gluten-free bake-off range that is reliably protected against contamination by a bakeable freshness-bag system developed in-house. Backhäusle supplies food retail, gastronomy and the out-of-home market and supports its customers from idea generation through recipe development to optimized workflows. The company is certified to IFS Food and also offers its presence in English.
- Site
- Germany
- Processes
- Handcrafted production of organic baked goods (bakery), Production of gluten-free baked goods (bake-off), Production of own multi-stage sourdoughs, Baking with the bakeable freshness-bag system (contamination protection), Development of recipes and workflows for customers (idea generation to workflow), Production of health bakery products and specialties for retail/gastronomy/out of home, Development of individual recipes/product ideas, Consulting on workflows
- Materials
- Spelt, Wheat, Rye, Oats, Millet, Barley, Corn (corn semolina), Sunflower seeds
- Certificates
- IFS Food
- Industries
- Food retail, Gastronomy, Out of Home
- 01
Selection of organically grown raw materials
- 02
Production of own multi-stage sourdoughs
- 03
Handcrafted dough handling and maturation
- 04
Baking in the company's own bakery
- 05
Packaging in the bakeable freshness bag
- 06
Frozen/bake-off logistics
Ingredients and Raw Materials
Spelt
Basis of the organic breads, also as 100% spelt products, some with golden flaxseed or pumpkin seeds.
Wheat
Component of mixed breads such as country bread and sesame bread.
Rye
Basis for wholegrain rye cubes and mixed breads with wholegrain sourdough.
Oats
Used in spelt-oat bread and five-grain bread.
Millet
Millet bread and component of gluten-free multigrain breads.
Barley
Coarsely cracked grain in the five-grain bread.
Corn semolina
Basis of the gluten-free corn semolina bread with a fine corn crust.
Sunflower seeds, flaxseeds, sesame
Topping and seed content in multigrain and seed breads.
Walnuts
Ingredient in wholegrain bread with carrot, walnut and honey as well as in the walnut brownie.
Blueberries, bilberries and raspberries
Fruity components in gluten-free muffins and mini cakes.
Locations
Bakery
DEProduction (bakery)
- Materials
- Organic grains, gluten-free raw materials
Products
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Handcrafted production of organic baked goods (bakery)Plastics | – | – | – | – | Organic grain varieties (spelt, wheat, rye, oats, millet) |
| Production of gluten-free baked goods (bake-off)Plastics | – | – | – | – | Gluten-free grains/alternatives (corn, millet, seeds) |
| Production of own multi-stage sourdoughsPlastics | – | – | – | – | – |
| Baking with the bakeable freshness-bag system (contamination protection)Plastics | – | – | – | – | – |
| Development of recipes and workflows for customers (idea generation to workflow)Engineering | – | – | – | – | – |
| Production of health bakery products and specialties for retail/gastronomy/out of homePlastics | – | – | – | – | – |
Additional services
Quality and Certification
Regular inspections and clear standards, backed by the IFS Food certificate, guarantee the safety, transparency and quality of the baked goods. The gluten-free products are protected against contamination in the bakeable freshness bag.
| Evidence | Bakery |
|---|---|
| IFS Food |
History
- 1950er
Start of handcrafted organic bread production in the company's own bakery
- 2026
Expansion of the gluten-free range with bake-off products and mini cakes