Manufacturer of gluten-free baked goods, flour mixes and low-carb foods under the Panista and Panifactum brands.
Hofmann Lowcarb Food GmbH
Schöntal-SindeldorfNew on Amplifa
About Panista
Hofmann Lowcarb Food GmbH develops and produces gluten-free and low-carbohydrate baked goods as well as flour and baking mixes in Schöntal-Sindeldorf (Baden-Württemberg). The Panista and Panifactum brands include fresh gluten-free breads, rolls and cakes, organic flour mixes as a 1:1 substitute for wheat flour, and low-carb products, some of which are also grain-free, vegan, lactose-free and free of soy or wheat starch. Production is artisanal, using traditional methods such as pre-ferment, sourdough and long dough resting times; production includes milling, mixing of dry mixes, kneading, baking and packing into foil bags. For the Tafelwerk brand, a hazelnut-cocoa cream is being produced in a Dresden manufactory. Distribution takes place via the company's own online shop with delivery of fresh baked goods on the day of baking. The product portfolio targets the market for coeliac disease, gluten-free nutrition and low-carb nutrition, using organic ingredients wherever possible.
- Site
- Schöntal
- Processes
- Baking of gluten-free breads, cakes and muesli bars, Milling (cereal products), Mixing of dry mixes for baked goods, muesli, porridge and spaetzle mixes as well as, Kneading, Cutting of breads, cakes and muesli bars, Packing into foil bags and foil-coated paper bags, Artisanal production of gluten-free baked goods (pre-ferment, sourdough, long dough resting times), Production of hazelnut-cocoa cream (roasting of hazelnuts, processing in a Dresden manufactory)
- Materials
- Gluten-free ingredients (organic), Rice flour, Potato starch, Guar gum, Xanthan, Sunflower seeds (ground), Flaxseed, Chia seeds
- Certificates
- IFS Progress Food Version 3 (Intermediate, 98.51%), EU Organic Certification (Regulation (EU) 2018/848), IFS Progress Food V3, EU Organic Certification
- Industries
- Food/Bakery products, Gluten-free nutrition/Coeliac market, Low Carb/Ketogenic nutrition, Organic food
- 01
Recipe and product development
- 02
Milling
- 03
Mixing of dry mixes
- 04
Kneading
- 05
Baking
- 06
Cutting
- 07
Packing
- 08
Shipping via online shop
Ingredients & Processes
Rice flour
Basic ingredient of the gluten-free flour mixes as a 1:1 substitute for wheat flour.
Potato starch
Binds moisture and ensures the dough consistency in gluten-free mixes.
Guar gum and xanthan
Thickening agents for optimal consistency and baking results.
Sunflower seeds, flaxseed, chia seeds, pumpkin seeds, psyllium husks
Nutty ingredients of the grain-free low-carb breads.
Lupin flakes
Base of the low-carb Lupine bread variant in BIO quality.
Hazelnuts, cocoa butter/cocoa (fair trade)
Ingredients of the vegan hazelnut-cocoa cream of the Tafelwerk brand.
Organic ingredients
BIO ingredients wherever possible, EU-organic certified in accordance with Regulation (EU) 2018/848.
Locations
Schöntal-Sindeldorf
DEProduction and administration
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Baking of gluten-free breads, cakes and muesli barsFood processing | – | – | – | – | – |
| Milling (cereal products)Food processing | – | – | – | – | – |
| Mixing of dry mixes for baked goods, muesli, porridge and spaetzle mixes as well asFood processing | – | – | – | – | – |
| KneadingFood processing | – | – | – | – | – |
| Cutting of breads, cakes and muesli barsFood processing | – | – | – | – | – |
| Packing into foil bags and foil-coated paper bagsPackaging | – | – | – | – | – |
| Artisanal production of gluten-free baked goods (pre-ferment, sourdough, long dough resting times)Food processing | – | – | – | – | – |
| Production of hazelnut-cocoa cream (roasting of hazelnuts, processing in a Dresden manufactory)Food processing | – | – | – | – | – |
Additional services
Quality
Production is certified according to IFS Progress Food Version 3 (98.51%, DQS CFS GmbH). The organic ingredients are certified under the EU organic regulation (DE-ÖKO-007).
| Evidence | Schöntal-Sindeldorf |
|---|---|
| IFS Progress Food V3 | |
| EU Organic Certification |
History
- 1878
The Hofmann family has been producing food since 1878.
- 1988
Foundation of the bakery Pristl by Rudolf Pristl in Ludwigsburg-Hoheneck.
- 2013
Start of development, production and sale of fresh gluten-free baked goods.
- 2016
Hofmann Lowcarb Food GmbH develops and produces low-carb baked goods under the Panifactum brand.
- 2017
Foundation of the Panista brand by Daniel Vetterkind and Rudolf Pristl.
- 2018
Free From Food Award for the best free-from bread.
- 2019
Free From Food Award for the best free-from bread (second win in a row).
- 2020
Start of development of gluten-free baked goods in an artisanal gluten-free bakery; Rudolf Pristl leaves the company.
- 2024/2025
Acquisition of the Panista brand by Hofmann Lowcarb Food GmbH (Panista 2.0); focus on flour and baking mixes as well as Panifactum products.