Berlin Delivery Bakery: Organic breads and rolls made from regionally milled grain, since 1930
Märkisches Landbrot GmbH
Bergiusstraße 36, 12057 BerlinNew on Amplifa
About Märkisches Landbrot
Märkisches Landbrot is a delivery bakery founded in 1930 in Berlin-Neukölln. The company produces breads and rolls from regional organic grains such as mountain rye, spelt, and wheat. The grain is milled daily fresh in in-house Osttirol stone mills, after breaking in roller mills, to preserve temperature-sensitive ingredients. The doughs are guided by a three-stage sourdough fermentation (up to 20 hours aging time), self-starter back ferment, or organic yeast, hand-shaped, and baked on stone slabs or in baking molds. Ingredients such as poppy seeds, nuts, seeds, rock salt, and rosehip juice come entirely from organic farming, preferably in Demeter quality. The company belongs to a non-profit Berlin foundation and is managed under employee ownership; one third of the profit goes to the foundation, which promotes projects for nutrition and agriculture in and around Berlin.
- Site
- Berlin
- Processes
- Bread and pastry production (baking of breads and rolls), Grain milling in Osttirol stone mills (runner-stationary stone), Grain breaking in roller mills before milling, 3-stage sourdough fermentation (aging process up to 20 hours, with modern system for regulating, Back ferment production (wheat and spelt back ferment, freshly prepared daily), Dough kneading (dark doughs slowly, light doughs faster and vigorously), Dough division, portioning and shaping (round breads by hand, loaf breads by hand), Fermentation in the proving room
- Materials
- Mountain Rye, Spelt, Wheat, Rock Salt (Original Salt), Rosehip Juice, Poppy Seeds, Nuts, Seeds
- Certificates
- EU Organic Regulation / EG Organic VO, Demeter Guidelines, HACCP, EU Organic Regulation (DE-ÖKO-001), ISO 9001
- Founded
- 1930
- Industries
- Organic Food, Bakery/Crafts, Organic Agriculture
- 01
Grain purchase in the region
- 02
Grain control (moisture, contamination)
- 03
Grain breaking in roller mills
- 04
Daily milling in Osttirol stone mills
- 05
Sourdough or back ferment cultivation
- 06
Dough kneading
- 07
Dough division and shaping
- 08
Fermentation in the proving room
- 09
Baking with steam
- 10
Quality control according to DLG standards
- 11
Delivery as a delivery bakery
Raw Materials and Processes
Mountain Rye
Native rye variety from the Mark, the basis for many breads.
Spelt
Used, among other things, for spelt back ferment and small baked goods.
Wheat
Basis for wheat back ferment and light doughs.
Rock Salt (Original Salt)
Traditionally mined, undisturbed salt from a saline in Saxony-Anhalt.
Rosehip Juice
Natural tenderizer for spelt small baked goods.
Poppy Seeds, Nuts, Seeds
High-quality ingredients, sometimes roasted, for baked goods.
Locations
Berlin
DEBakery / Delivery Bakery, Production, Logistics, Administration
- Materials
- Mountain Rye, Spelt, Wheat
- Osttirol stone mill (runner/stationary stone)
- Roller mills
- Sourdough system
- Oven with steam
- Proving room
- Bread cart
Products
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Bread and pastry production (baking of breads and rolls)Assembly | – | – | – | – | Rye (Mountain Rye), Grain, Flour, Poppy Seeds, Nuts, Seeds |
| Grain milling in Osttirol stone mills (runner-stationary stone)Engineering | – | – | – | – | Grain, Rye (Mountain Rye) |
| Grain breaking in roller mills before millingEngineering | – | – | – | – | Grain |
| 3-stage sourdough fermentation (aging process up to 20 hours, with modern system for regulatingAssembly | – | – | – | – | Grain, Flour, Water, Lactic Acid Bacteria, Yeast Fungi |
| Back ferment production (wheat and spelt back ferment, freshly prepared daily)Assembly | – | – | – | – | Wheat, Spelt |
| Dough kneading (dark doughs slowly, light doughs faster and vigorously)Assembly | – | – | – | – | Grain, Flour |
| Dough division, portioning and shaping (round breads by hand, loaf breads by hand)Assembly | – | – | – | – | Grain, Flour |
| Fermentation in the proving roomAssembly | – | – | – | – | Grain, Flour |
| Baking in an oven with steam fog, 50 minutes to several hours, released intoAssembly | – | – | – | – | Grain, Flour |
| Processing of cooked pieces (cooked grain bran)Assembly | – | – | – | – | Grain bran |
| Processing of sprouts (germinated grain)Assembly | – | – | – | – | Grain |
| Roasting of seeds and rye bread (from baked bread)Assembly | – | – | – | – | Seeds, Bread |
| Quality control according to DLG standards (weekly in-house, daily all types, pH values andTesting | – | – | – | – | Bread, Rolls |
| Pre-baking tests for checking individual grain batchesTesting | – | – | – | – | Grain |
| Grain control (moisture control, contamination analysis)Testing | – | – | – | – | Grain |
| HACCP concept hygiene plan (documented, with maintenance plans)Testing | – | – | – | – | – |
6 Anlagen & Maschinen
| Machine | Manufacturer / model | Quantity | Working area | Year built | Site |
|---|---|---|---|---|---|
| Osttirol stone mill (runner/stationary stone) | Osttirol stone mill | – | – | – | Berlin-Neukölln (Bergiusstraße 36) |
| Roller mill (grain breaking) | – | – | – | – | Berlin-Neukölln (Bergiusstraße 36) |
| Modern sourdough system (temperature, aging time, dough yield adjustable) | – | – | – | – | Berlin-Neukölln (Bergiusstraße 36) |
| Oven | – | – | – | – | Berlin-Neukölln (Bergiusstraße 36) |
| Proving room | – | – | – | – | Berlin-Neukölln (Bergiusstraße 36) |
| Bread cart | – | – | – | – | Berlin-Neukölln (Bergiusstraße 36) |
Additional services
Quality
Internal and external quality controls ensure compliance with the EU Organic Regulation, Demeter guidelines, and the HACCP concept. All types are tested daily, and pH values and acidity levels are measured; an in-house quality check according to DLG standards is performed weekly, in addition to pre-baking tests for each grain batch.
| Evidence | Berlin |
|---|---|
| EU Organic Regulation (DE-ÖKO-001) | |
| Demeter Guidelines | |
| HACCP | |
| ISO 9001 |
History
- 1930
Founded as a delivery bakery in Berlin-Neukölln; the company today belongs to a non-profit Berlin foundation and is managed under employee ownership.