Industrial bakery manufacturer: breads, buns, sandwich and toast breads for fresh delivery service and wholesale
Jaus Bakery GmbH
Weißenhorn (Daimlerstraße 18-20)New on Amplifa
About Jaus Bakery
Jaus Bakery GmbH is a bakery manufacturer based in Weißenhorn in the Swabian Fuggerei town. Founded in 1933, the company produces around 52 products, including sliced breads, sandwich and soft breads, baguettes, rolls, hamburger and hot dog buns, long shelf life bread, pinsa and focaccia, appetizers, milk rolls and cake bases. Production is industrial, for the fresh delivery service and supplying wholesale and foodservice; parts of the range are available as par-baked products and organic products (DE-ÖKO-039). From 1988 to 2008, Jaus belonged to various corporate groups (Wilhelm Weber, Wendeln, Kamps, Lieken) and has been independent again as Jaus Bakery GmbH since 2016. With around 250 employees, the company supplies customers in Germany.
- Site
- Weißenhorn
- Processes
- Fresh delivery service/delivery, Par-baked products
- Materials
- Wheat (wholegrain) flour, Rye flour, Wholegrain/multigrain blends, Sourdough, Olive oil
- Certificates
- Organic certification, Organic certification DE-ÖKO-039
- Founded
- 1933
- Employees
- 250
- Industries
- Baked goods, Food, Foodservice/Wholesale
- 01
Recipe and product development
- 02
Dough preparation (including sourdough management)
- 03
Fermentation and baking
- 04
Cooling and packaging (including film packaging)
- 05
Fresh delivery service
Products & Recipes
Wheat (wholegrain) flour
Base for sandwich, toast and soft breads, partly topped with oat flakes.
Rye flour
For rye mixed and pan breads with increased fiber content.
Wholegrain/multigrain blends
For wholegrain, multigrain and fitness breads as well as organic multigrain wholegrain bread.
Sourdough
Traditional management for wheat and multigrain breads.
Olive oil
Addition of 2.5–3 % in Softy sandwich products.
Locations
Weißenhorn
DEProduction and administration
- Lot size
- Large series (industrial baked goods)
- Materials
- Wheat, rye, wholegrain, sourdough
- Bakery (sustainably renovated and extended)
Products
Inside the production
Industries
Additional services
Quality & Certification
Organic products are certified under DE-ÖKO-039; complaints are handled through a dedicated process.
| Evidence | Weißenhorn |
|---|---|
| Organic certification DE-ÖKO-039 |
History
- 1933
Albert and Erwin Jaus begin bread production in a former consumer cooperative bakery in Bad Cannstatt.
- 1949
Range of 12 articles, annual revenue of 1 million DM, 500 customers in the Stuttgart area.
- 1962
Acquisition of the Mayer bakery in Weißenhorn, opening of a branch plant
- 1973
Relocation to Daimlerstraße 18-20, Weißenhorn; production >50 t/day, approx. 120 articles
- 1988
Integration into larger corporate groups (Wilhelm Weber, Wendeln, Kamps, Lieken)
- 2008
Last part of Lieken GmbH
- 2016
Regaining independence as Jaus Bakery GmbH, spin-off from the Lieken group