Manufacturer of fresh potato and dumpling convenience products from controlled regional cultivation in Lower Bavaria.
Heigl Kartoffelveredelungs GmbH
Abensberg (Lower Bavaria)New on Amplifa
About us
Heigl Kartoffelveredelungs GmbH produces fresh potato specialties and convenience products in Abensberg for gastronomy, large-scale consumers, wholesale and discounters. The product range includes fresh French fries in fine, regular and crinkle cuts, potato and bread dumpling doughs, pre-formed dumplings, Schupfnudeln (potato noodles), spaetzle, peeled, fried and oven-ready potatoes, potato and raw vegetable salads, dressings, canned vegetables as well as fats and oils. The raw material comes from controlled contract potato farming by regional farmers and is freshly peeled, cut, cooked, blanched or pre-fried and processed daily. Production takes place on state-of-the-art, computer-controlled equipment according to a comprehensive HACCP hygiene concept. Customer recipes and private-label packaging are possible in sufficient quantities; delivery is carried out by an own fresh-produce fleet with IT-supported route planning, supplemented by cold store warehousing. The third-generation family business supplies exclusively the German market and has been awarded by the DLG multiple times.
- Site
- Abensberg
- Processes
- Potato peeling (daily fresh peeling of the potatoes), Grating and cutting technology (grating/cutting of potatoes, e.g. 1 cm cubes, French fries, Gentle, homogeneous mixing and packing, Blanching and pre-frying of French fries in vegetable oil, Cooking of potatoes (peeled, sliced, diced, princess potatoes), Bread baking/production of dumpling doughs and pasta (dumplings, spaetzle, Schupfnudeln, gnocchi,, Forming of pre-formed dumplings (90 g, 150 g, 180 g) incl. embedding of croutons in the, Barrel fermentation with natural lactic acid fermentation (sauerkraut, barrel cabbage)
- Materials
- Table potatoes, Palm oil, Rapeseed oil, Frying fat (MAMITO, block fat), Wheat flour, Potato starch, Eggs/egg white, White cabbage
- Certificates
- HACCP, HACCP (operational self-monitoring)
- Industries
- Gastronomy, Large-scale consumers/catering, Wholesale, Discounters, Retail
- 01
Controlled contract potato farming with regional farmers
- 02
Storage in fully climate-controlled halls
- 03
Peeling of the potatoes (freshly every day)
- 04
Grating and cutting technology
- 05
Cooking / blanching / pre-frying
- 06
Gentle, homogeneous mixing
- 07
Packing (among others under modified atmosphere)
- 08
Warehouse stocking in cold stores
- 09
IT-supported delivery logistics with own fresh-produce fleet
Products & Processes
Table potatoes
Basic raw material of all potato specialties from controlled, environmentally friendly cultivation by regional contract farmers.
White cabbage
Base for sauerkraut/barrel cabbage (barrel fermentation with natural lactic acid fermentation) and fresh white cabbage salads.
Wheat flour
Ingredient for bread and pretzel dumpling doughs, croutons and pasta.
Palm oil
Used for pre-frying the French fries.
Rapeseed oil
100% pure rapeseed oil as a commercial product and ingredient in dumpling products.
Frying fat (MAMITO, block fat)
High-performance frying oils and fats as a supplementary range for gastronomy, catering and discounters.
Locations
Abensberg
DEProduction and administration
- Materials
- Table potatoes, white cabbage, wheat flour, oils and fats
- Computer-controlled plant technology
- Cold stores for warehouse stocking
- Fully climate-controlled potato storage halls
Products
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Potato peeling (daily fresh peeling of the potatoes) | – | – | – | – | Table potatoes |
| Grating and cutting technology (grating/cutting of potatoes, e.g. 1 cm cubes, French fries | – | – | – | – | Table potatoes |
| Gentle, homogeneous mixing and packing | – | – | – | – | Table potatoes |
| Blanching and pre-frying of French fries in vegetable oil | – | – | – | – | Table potatoes, Palm oil |
| Cooking of potatoes (peeled, sliced, diced, princess potatoes) | – | – | – | – | Table potatoes |
| Bread baking/production of dumpling doughs and pasta (dumplings, spaetzle, Schupfnudeln, gnocchi, | – | – | – | – | Table potatoes, Wheat flour, Eggs |
| Forming of pre-formed dumplings (90 g, 150 g, 180 g) incl. embedding of croutons in the | – | – | – | – | Table potatoes, Wheat flour |
| Barrel fermentation with natural lactic acid fermentation (sauerkraut, barrel cabbage) | – | – | – | – | White cabbage |
| Production of dressings, raw vegetable salads and potato salads | – | – | – | – | White cabbage, Carrots, Celery, Beans, Cauliflower, Potatoes |
| Computer-controlled plant technology for food production according to HACCP hygiene concept | – | – | – | – | Table potatoes |
| Packaging under modified atmosphere | – | – | – | – | Table potatoes |
Additional services
Reference customers
Quality
Food safety has top priority: a comprehensive internal quality management system accompanies all production stages from controlled potato purchasing to shipping. The HACCP system for internal operational self-monitoring is continuously monitored and further developed; products are regularly awarded by the DLG.
| Evidence | Abensberg |
|---|---|
| HACCP (operational self-monitoring) |
History
Company founded over 50 years ago; today a third-generation family business.