Baking is a craft and technology, a feeling and precision, a tradition going back thousands of years and, at the same time, continuous innovation. Baking is passion, but also a science in itself.

For this reason, well-founded expertise forms the basis for long-lasting success. This has certainly always been the case, but is still increasing in significance due to permanent further developments in the raw material and machine sector and globally changing nutrition trends.

Within our industry, it is therefore even more important for experienced experts, just as for young and new employees who are full of enthusiasm for baking, to always be and continue to remain up to date in regard to their technical know-how.

With the IREKS Compendium of Baking Technology, we have committed ourselves to compiling technical knowledge on baking in a readily available form and to accompanying the experts from the baking trade in their daily challenges.

By means of comprehensible, detailed and well thought-out texts, illustrations, tables and photographs, we would like to convey sound and empiric know-how, in the knowledge that there is often no absolute right or wrong, as baking is characterised by complex processes and their influencing factors.

That is why we are inviting you, in addition to reading the Compendium, to have personal conversations with our experts, to exchange experiences and to create new things together.

Editorial Team
The IREKS Compendium of Baking Technology