Develops and produces baking improvers, baking bases and recipe solutions for the bakery craft sector and the baked goods industry.
Zeelandia GmbH & Co. KG
Frankfurt am Main ·New on Amplifa
About Zeelandia
Zeelandia GmbH & Co. KG, based in Frankfurt am Main, has been active on the German market for more than 90 years and develops and produces baking improvers and baking bases for the bakery craft sector, industrial bakeries and the baked goods industry. The product range extends from a standard assortment to custom product developments and complete solutions including market observation, a recipe database with over 2,300 recipes, nutritional value tables, raw material costing, packaging solutions and monitoring of sales, turnover and product quality. In the company's own champion's center in Frankfurt am Main, master bakers and master confectioners together with food chemists and food technologists technically replicate customers' production processes – from dough and batter production through baking to storage. Quality parameters such as freshness retention, stability, elasticity and pastry volume are recorded using computer-aided systems or laser technology. Product safety is ensured by an internal laboratory as well as external accredited laboratories; certificates include, among others, ISO 14001, ISO 50001, HACCP and FSSC 22000.
- Site
- Frankfurt am Main
- Processes
- Production of baking ingredients and baking bases (product development, food technology, Dough and batter production with pre-ferment system, Dough processing for wheat small baked goods, Dough processing for soft doughs, Baking (oven techniques incl. in-store baking), Vacuum cooling of baked goods, Interruption of fermentation / shock freezing, Computer-aided analysis of quality parameters (freshness retention, stability, elasticity)
- Materials
- Wheat, Spelt, Rye, Oats, Potato flakes, Emmer (ancient grain), Einkorn (ancient grain), Ascorbic acid
- Certificates
- DIN EN ISO 14001, DIN EN ISO 50001, FSSC 22000, HACCP, EC Organic Regulation (Organic), ISO 14001, ISO 50001
- Industries
- Bakery craft sector, Industrial bakeries, Food industry, Baked goods industry
- 01
Market observation and trend analysis
- 02
Product and recipe development
- 03
Technical replication of production processes in the champion's center
- 04
Production of baking improvers and baking bases
- 05
Quality and product safety testing (in-house laboratory and external
- 06
Sales and on-site consulting by field staff
- 07
Monitoring of sales, turnover and product quality
Raw Materials & Technologies
Wheat
Basic raw material for baking improvers, pre-ferments and dough processing for wheat small baked goods.
Spelt
Used, for example, in spelt pre-ferments for moist, fresh spelt-potato breads.
Rye
Component of baking mixes such as rye-spelt bread.
Oats
Raw material for current product developments.
Emmer (ancient grain)
Ancient grain variety for products with a focus on naturalness and authenticity.
Einkorn (ancient grain)
Ancient grain variety within the trending topic of ancient grains.
Pre-ferment process
Natural baking functionality for maximum aroma, better freshness retention and shelf life.
Vacuum cooling
Gentle, stress-free cooling of baked goods for exceptional eating freshness.
Shock freezing
Interruption of fermentation and process control in baked goods production.
Locations
Frankfurt am Main
DEHeadquarters with champion's center (technology and development center)
- Materials
- Wheat, spelt, rye, oats, ancient grains, potato flakes
- Pre-ferment system
- Dough processing system for wheat small baked goods
- Dough processing system for soft doughs
- Vacuum cooling system
- Shock freezing system
- Oven technology incl. in-store baking oven
- Laser volume measuring device for baked goods
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Production of baking ingredients and baking bases (product development, food technologyEngineering | – | – | – | – | Baking improvers, Baking bases |
| Dough and batter production with pre-ferment systemPlastics | – | – | – | – | Wheat, Spelt, Rye, Potato flakes |
| Dough processing for wheat small baked goodsPlastics | – | – | – | – | Wheat |
| Dough processing for soft doughsPlastics | – | – | – | – | – |
| Baking (oven techniques incl. in-store baking)Heat treatment | – | – | – | – | – |
| Vacuum cooling of baked goodsSurface | – | – | – | – | – |
| Interruption of fermentation / shock freezingHeat treatment | – | – | – | – | – |
| Computer-aided analysis of quality parameters (freshness retention, stability, elasticity)Testing | – | – | – | – | – |
| Volume determination of baked goods using laser technologyTesting | – | – | – | – | – |
| Custom solution development for industrial bakeries and industrial customers (complete solutionsEngineering | – | – | – | – | – |
7 Anlagen & Maschinen
| Machine | Manufacturer / model | Quantity | Working area | Year built | Site |
|---|---|---|---|---|---|
| Pre-ferment system | – | – | – | – | Frankfurt am Main (champion’s center) |
| Dough processing system for wheat small baked goods | – | – | – | – | Frankfurt am Main (champion’s center) |
| Dough processing system for soft doughs | – | – | – | – | Frankfurt am Main (champion’s center) |
| Vacuum cooling system | – | – | – | – | Frankfurt am Main (champion’s center) |
| Shock freezing system | – | – | – | – | Frankfurt am Main (champion’s center) |
| Oven technology (incl. in-store baking oven) | – | – | – | – | Frankfurt am Main (champion’s center) |
| Laser volume measuring device for baked goods | – | – | – | – | Frankfurt am Main (champion’s center) |
Additional services
Quality & Certificates
All raw materials undergo incoming goods inspection before processing; products only reach the market after extensive testing. An internal laboratory and external accredited laboratories monitor raw materials, intermediates, products, purchased goods and packaging materials; quality parameters such as freshness retention, stability, elasticity and volume are recorded using computer-aided systems or laser technology.
| Evidence | Frankfurt am Main |
|---|---|
| ISO 14001 | |
| ISO 50001 | |
| FSSC 22000 | |
| HACCP | |
| EC Organic Regulation (Organic) |
History
Active on the German market for more than 90 years (according to the website)