Manufacturer of frozen cakes, gateaux, strudels, desserts and bread rolls for food retail
Conditorei Coppenrath & Wiese KG
Mettingen · Osnabrück (Atter)New on Amplifa
About Coppenrath & Wiese
Conditorei Coppenrath & Wiese KG, based in Mettingen (Westphalia), is a German food industry company that produces frozen baked goods. The product range includes over 80 cream cakes and gateaux, cream rolls and cream slices, sheet cakes, mini pastries, strudels, desserts as well as the frozen bread rolls Unsere Goldstücke ( Our Little Gold Pieces ). The products are shock-frozen immediately after baking in spiral freezers at temperatures as low as minus 44 degrees Celsius entirely without preservatives. Ingredients include, among others, fresh daily 28% cream tested in the company s own laboratory (approximately 80,000 litres per day), apples from the Altes Land and the Lake Constance region, flours from controlled cultivation, and RSPO- and Rainforest Alliance-certified raw materials. Doughs, fruit preparations and finishing are produced entirely in-house, and numerous work steps are carried out by hand. With a capacity of up to 260,000 cream cakes per day, the company supplies the food retail trade in Germany and Europe, and via exports also the USA and Australia; since 2015 it has been part of the Oetker Group.
- Site
- Mettingen
- Processes
- Production of frozen cakes and gateaux (baked goods production), Continuous whipping of cream (in-house process since 1974), Shock-freezing / deep-freezing of baked goods in spiral freezers (down to -44 °C), Baking of bread rolls with long dough rest without additional leavening agents, In-house production of sponge and shortcrust pastry as well as fruit preparations, Apple-peeling operation: washing, peeling and dicing of apples, Laboratory testing of the fresh cream delivered daily, Storage of frozen baked goods in the fully automated high-bay warehouse at -25 °C (max. 14 days)
- Materials
- Cream (28%), Wheat flour, Spelt flour / spelt grits, Rye (sourdough), French baguette flour (from Alsace), Multigrain (four types of grain and oilseeds), Organic rye, Apples (Altes Land / Lake Constance region)
- Founded
- 1975
- Employees
- 2600 (2017: approx.
- Industries
- Food industry, Frozen baked goods, Food retail, Gastronomy/Catering, Catering/Gastronomy
- 01
Raw material purchasing (cream, flour, fruit)
- 02
Incoming goods inspection in the company s own laboratory
- 03
In-house production of doughs, fruit preparations and finishing
- 04
Baking and handcrafted finishing
- 05
Shock-freezing in spiral freezers (down to -44 °C)
- 06
Storage in the frozen goods high-bay warehouse (-25 °C)
- 07
Frozen logistics via haulage company Overnight
- 08
Delivery to food retail
Raw Materials and Processes
Fresh Cream (28%)
Delivered daily from regional dairies, laboratory-tested and immediately processed into cream cakes.
Wheat Flour
From controlled, integrated cultivation, used for cakes, gateaux and bread rolls.
Spelt Flour / Spelt Grits
With traditional spelt sourdough for the wholesome Goldstücke bread rolls.
Rye / Organic Rye
Sourdough matured for 24 hours for hearty rye bread rolls.
Apples (Altes Land, Lake Constance)
Freshly harvested, stored in cool conditions and washed, peeled and diced in the company s own apple-peeling facility.
Cocoa (Rainforest Alliance certified)
Sourced under the mass balance principle for chocolate sponge cakes and finishing.
Palm Oil (RSPO Segregated)
From certified sources for fats and oils in baked goods production.
Marzipan
From well-known brand manufacturers for cakes and strudel fillings.
Aluminium (Packaging)
Used in baking trays, backing sheets and packaging.
PE Films / Styrofoam (Packaging)
Protective and outer packaging for frozen products, systematically material-reduced.
Locations
Mettingen
DEProduction site and company headquarters (cream cakes, gateaux, strudels, bread rolls)
- Lot size
- Large-scale production (up to 260,000 cakes/day)
- Materials
- Cream, flours, apples, cocoa, marzipan
- Spiral freezers down to -44 °C
- Apple-peeling facility
- Baking ovens (MIWE)
- Food processing systems (Rademaker)
- Weighing technology (MultiWeigh)
- Palletisers (LORENZ PAN)
- Thermal oil systems (Heuft)
- Heat pumps and heat recovery
- Photovoltaic system (since 2023)
Osnabrück (Atter)
DEAdministration and logistics site with frozen goods bulk warehouse and factory outlet (Zum Attersee 2)
- Materials
- Frozen baked goods
- Fully automated frozen goods high-bay warehouse (-25 °C, since 1985)
- Intralogistics automation (INFORM, MOVU Robotics)
- Industrial trucks (Jungheinrich)
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Production of frozen cakes and gateaux (baked goods production)Assembly | – | – | – | – | Cream, Flour, Apples, Cocoa, Marzipan |
| Continuous whipping of cream (in-house process since 1974)Engineering | – | – | – | – | Cream (28%) |
| Shock-freezing / deep-freezing of baked goods in spiral freezers (down to -44 °C)Heat treatment | – | – | – | – | Baked goods (cakes, sheet cakes, bread rolls) |
| Baking of bread rolls with long dough rest without additional leavening agentsHeat treatment | – | – | – | – | Wheat flour, Spelt flour, Spelt grits, Rye flour, Baguette flour, Multigrain |
| In-house production of sponge and shortcrust pastry as well as fruit preparationsAssembly | – | – | – | – | Flour, Fruit, Sugar, Eggs |
| Apple-peeling operation: washing, peeling and dicing of applesAssembly | – | – | – | – | Apples |
| Laboratory testing of the fresh cream delivered dailyTesting | – | – | – | – | Cream |
| Storage of frozen baked goods in the fully automated high-bay warehouse at -25 °C (max. 14 days)Assembly | – | – | – | – | Frozen baked goods |
| Production of strudels (puff pastry, pre-cut, frozen)Assembly | – | – | 550 g – 600 g | – | Puff pastry, Apples, Marzipan, Red berries, Oat-based vanilla pudding |
| Production of cream rolls and cream slices (sponge rolls)Assembly | – | – | 400 g | – | Sponge dough, Cream, Cheese, Strawberries, Mandarins, Sour cherries, Kirsch liqueur |
16 Anlagen & Maschinen
| Machine | Manufacturer / model | Quantity | Working area | Year built | Site |
|---|---|---|---|---|---|
| Spiral freezers (refrigeration systems for shock-freezing down to -44 °C) | – | – | – | – | Mettingen |
| Fully automated frozen goods high-bay warehouse (-25 °C) | – | – | – | 1985 | Osnabrück-Atter |
| Apple-peeling facility | – | – | – | – | Mettingen |
| Baking ovens | MIWE | – | – | – | – |
| Food processing systems | Rademaker | – | – | – | – |
| Weighing technology | MultiWeigh | – | – | – | – |
| Palletisers | LORENZ PAN | – | – | – | – |
| Robotics/Logistics automation | MOVU Robotics | – | – | – | – |
| Freezing Systems (frozen goods systems) | DANTECH | – | – | – | – |
| Warehouse/Intralogistics automation | INFORM | – | – | – | – |
| Industrial trucks / warehouse technology | Jungheinrich | – | – | – | – |
| Storage systems | Hänel | – | – | – | – |
| Thermal oil systems | Heuft Thermo-Oel | – | – | – | – |
| Photovoltaic system | – | – | – | 2023 | Mettingen |
| Heat pumps and heat recovery systems | – | – | – | – | Mettingen |
| Robotic/Handling systems | Stäubli | – | – | – | – |
Additional services
Reference customers