Bakery Rainer Knoll
(Germany)
More flavour through Grander Technology
According to Rainer Knoll, who comes from Bremen, baking is a philosophical act. Not all bread is the same, and as far as Knoll is concerned only the best is good enough to be a staple in our diet. In the bakery in Bremen only the highest-quality organic raw materials are used for bread, biscuits and cakes.
The essential thing with baking is the proportion of flour to water. “The more water one can bind, the better the quality of the bread”, the master reveals. One of his customers introduced Knoll to Grander water revitalisation. After some initial hesitation the first practical trials convinced him: “We were able to bind up to 2% more water, which makes the dough smoother and the aromatic flavour stronger, so the proof of the pudding is literally in the eating!”. The Knoll bakery delivers to more than 150 shops in Northern Germany, most of which are health-food shops. The bakery also noticed something else: the quantity of detergent used could be reduced to such an extent that fewer cleaning staff were needed than before. Baker Knoll: “Cleaning the baking sheets and ovens is a much easier and faster job now and there is no build up of lime scale on the machines!”
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