Bakeries & Confectioneries

Water and Flour – A Special Kind of Symbiosis

Master bakers from local and international bakeries have been using GRANDER® water revitalization for decades and are convinced of the improvements in the production process, which result in cost savings. Water quality is crucial for the success of baked goods Aside from grain, water is the most important basic ingredient for bread, pastries, and confectioneries. Every baker has their own (bread) specialties, and their recipes are often well-guarded secrets. However, no one can do without high-quality water.

This is evident in the dough, where the trusted wisdom “2 parts flour – 1 part water” emphasizes the importance of water in baking. The dough absorbs the revitalized GRANDER water better, forming the foundation for flavorful and delicate baked goods of all kinds. Perhaps this is why GRANDER has become indispensable in many bakeries.

Master bakers report the following improvements since using GRANDER water revitalization in their baking process:

Softer and silkier dough
More volume
Easier-to-handle dough
Optimal dough binding
Reduced yeast usage with faster and better rising
A more rounded and intense flavor of the bread
Better crust formation
Longer shelf life and freshness of the bread
Easier and simpler cleaning of steam pipes and ovens
Savings on chemicals and cleaning agents

Reference reports from master bakers & confectioners

GRANDER Bakery & mill Journal

Customer experience

Bakery and Cafe Rieß

"For over 10 years, we have been serving our café guests a small glass of revitalized GRANDER® water with their coffee. So far, we have always poured the water from a glass jug or pre-filled several glasses for busier times."