Industrial bakery in its tenth generation: bread, baked goods, prebake and frozen products from eleven German plants.
HARRY-BROT GROUP SE & Co. KG
Schenefeld/Hamburg · Hannover · Ratingen · Berlin · Wiedemar/Leipzig · Schneverdingen · Osterweddingen/Magdeburg · Troisdorf · Soltau · Witten · BergkirchenNew on Amplifa
About Harry-Brot
HARRY-BROT GROUP SE & Co. KG is a family-owned manufacturer of bread and baked goods, based in Schenefeld near Hamburg, that has been family-run since 1688. The company produces at eleven large-scale bakeries in Germany a broad range of sliced breads, toast and sandwich breads, rolls, snacks and prebaked prebake products for in-store baking stations in food retail. Processing includes dough management with natural sourdough over several hours, industrial baking in natural gas-fired ovens, frozen production, pasteurization and packaging under cleanroom atmosphere. Raw materials used are mainly wheat and rye flours, wholegrain, spelt, oats and multigrain blends, yeast and butter; flour is sourced predominantly from mills in the vicinity of the plants. Via its own fresh delivery service, more than 13,500 stores and over 10,000 baking stations are supplied daily; frozen goods are also distributed internationally through subsidiaries. With 5,325 employees and revenue of €1.37 billion (2025), Harry-Brot is one of Germany's leading baked goods manufacturers.
- Site
- Schenefeld
- Processes
- Baking of bread and baked goods (large-scale bakery, industrial production), Prebake concept: production of prebaked breads, rolls, baguettes and snacks for baking stations, Frozen baked goods production (frozen rolls, frozen baguettes, frozen bakeries), Production of toast/sandwich bread (sliced and toast breads, sandwiches), Pasteurization or packaging under cleanroom atmosphere for preservation, Sourdough management / natural sourdough production over several hours (dough management), Fresh delivery logistics (daily supply of food retail with truck fleet), Recycling of returnable crates (crates are shredded and remolded from granulate)
- Materials
- Wheat flour, Rye, Spelt, Oats, Wholegrain, Multigrain, Flour (main raw material), Butter / butterfat
- Certificates
- DIN EN ISO 50001 (energy management), EMAS (Schenefeld site), ISO 50001, EMAS, DLG Federal Honour Prize
- Founded
- 1688
- Employees
- 5.325
- Industries
- Food, Bread and baked goods, Food retail
- 01
Raw material procurement (flour from regional mills)
- 02
Dough management / natural sourdough
- 03
Baking in industrial bakery
- 04
Pasteurization / packaging under cleanroom atmosphere
- 05
Frozen production
- 06
Fresh delivery logistics / supply of retailers
Raw Materials & Processes
Wheat flour
Main raw material for toast breads, sandwiches and rolls.
Rye
Basis for dark sourdough and mixed breads with longer shelf life.
Spelt
Used in the range for spelt breads, sandwiches and toast rolls.
Oats
Used in oat breads such as "Pures Hafer".
Wholegrain
Wholegrain cereals for wholegrain breads and seeded bread varieties.
Multigrain
Seed blends for multigrain and grain & kernel breads.
Natural sourdough
Traditional dough management over several hours according to the old rules of sourdough fermentation.
Butter / butterfat
Used in butter toast and brioche sandwiches.
Yeast
Leavening agent for toast breads and yeast pastries.
Frozen production
Production of prebaked frozen rolls and frozen baguettes for baking stations.
Pasteurization / cleanroom packaging
Preservation of fresh products without preservatives.
Plastic (returnable crates)
Over 4.5 million returnable crates in circulation; damaged crates are shredded and remolded from granulate.
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Baking of bread and baked goods (large-scale bakery, industrial production)Other (food/baked goods) | – | – | – | – | Wheat flour, Rye, Wholegrain, Spelt, Oats, Multigrain, Natural sourdough |
| Prebake concept: production of prebaked breads, rolls, baguettes and snacks for baking stationsOther (food/baked goods) | – | – | – | – | Wheat flour, Rye, Spelt, Multigrain |
| Frozen baked goods production (frozen rolls, frozen baguettes, frozen bakeries)Other (food/baked goods) | – | – | – | – | Wheat flour, Rye, Spelt |
| Production of toast/sandwich bread (sliced and toast breads, sandwiches)Other (food/baked goods) | – | – | – | – | Wheat flour, Wholegrain, Spelt, Butterfat, Yeast |
| Pasteurization or packaging under cleanroom atmosphere for preservationOther (food/baked goods) | – | – | – | – | Baked goods |
| Sourdough management / natural sourdough production over several hours (dough management)Other (food/baked goods) | – | – | – | – | Natural sourdough, Water, Wheat flour |
| Fresh delivery logistics (daily supply of food retail with truck fleet)Assembly | – | – | – | – | – |
| Recycling of returnable crates (crates are shredded and remolded from granulate)Plastics | – | – | – | – | Plastic granulate |
5 Anlagen & Maschinen
| Machine | Manufacturer / model | Quantity | Working area | Year built | Site |
|---|---|---|---|---|---|
| Baking ovens (natural gas-fired) | – | – | – | – | eleven production sites (including Schenefeld, Hannover, Ratingen, Berlin, |
| Bun line | – | 1 | – | 2024 | Soltau |
| Combined heat and power plant (CHP) | – | 1 | – | 2024 | Schenefeld |
| Photovoltaic systems | – | 5 | – | – | Oer-Erkenschwick, Soltau, Troisdorf, Westerstede, Magdeburg |
| Cold storage warehouse | – | 1 | – | – | Halle (Saale) |
Additional services
Reference customers
Quality & Certificates
Harry-Brot operates certified energy management in accordance with DIN EN ISO 50001 and EMAS at the Schenefeld site; according to the company, the DLG has awarded the quality of the Harry bakeries the Federal Honour Prize more than thirty times.
| Evidence | Schenefeld/Hamburg |
|---|---|
| ISO 50001 | |
| EMAS | |
| DLG Federal Honour Prize |
Company History
- 1688
Johann Hinrich Harry opens a bakery in Altona and is admitted to the bakers' guild
- 1890
Andreas Harry modernizes and expands the business in Altona
- 1929
Franz Harry acquires the Hannover bread factory (Habag)
- 1963
Construction of the large-scale bakery in Schenefeld, relocation of company headquarters
- 1980
New construction of the large-scale bakery in Ratingen
- 1990
Acquisition of the Berlin large-scale bakery from the Treuhand
- 1993
Construction of the large-scale bakery in Wiedemar near Leipzig; launch of Sammy's Super Sandwich
- 1995
Acquisition of the large-scale bakery in Schneverdingen
- 1997
Launch of the prebake concept for retail baking stations
- 1999
First frozen large-scale bakery in Osterweddingen/Magdeburg
- 2005
Construction of the frozen site in Troisdorf
- 2008/2010
Establishment of the dual site in Soltau (fresh/frozen)
- 2019
Acquisition of the Witten site (formerly Kronenbrot)
- 2024
Expansion of Troisdorf (self-service fresh bread plant) and new bun line in Soltau; combined heat and power plant in Schenefeld
- 2025
Acquisition of the Glockenbrot plant in Bergkirchen near Munich