OlbrichtArom: New realms of flavour for baked goods, sweets and dairy products
Hamburg, September 2013 – OlbrichtArom looks back on 140 years of experience in the production of flavourings and essences. In close cooperation with its customers the company creates new realms of flavour for baked goods, sweets and dairy products. At FIE 2013 in Frankfurt (Stand 8H30) OlbrichtArom will present a number of natural flavourings, for example invarious vanilla notes, at very interesting prices. These will be complemented by natural fruit pastes for enhancing baked goods, dairy products or ice cream and also for deli foods and flavour shots for café specialities.
The company’s specialities include fruit and fruit peel pastes. These have a multitude of possible applications and are valued for their unique flavour with natural citrus oils and a minimum fruit content of 33 to 80 percent. This gives the end products a long-lasting, fresh taste of pure fruit. The pastes are heat-stable and capable of freezing.
Synergisms through interdisciplinary cooperation within the group
All flavourings and fruit pastes are initially tested at the spacious Technology Centre of the parent company, the Stern-Wywiol Gruppe, in Hamburg. In the flavour laboratory, the specialists from OlbrichtArom develop compositions for a wide spectrum of applications. These are then subjected to sensory analyses, for which the laboratory offers optimum testing conditions with sources of warm, cold and red light. Modern testing booths ensure individual results.
OlbrichtArom adjusts all flavourings and fruit pastes individually to the specific requirements of the end product – from the manufacturing process through transportation and storage to the “best before” date. And the product development team is constantly creating new flavours that enable the end product 
to stand out from its competitors. Moreover, customers benefit from the network of cooperation between all the companies in the group and the wide range of applications research it offers. The latter includes the relevant applications technology for bakery and dairy products, deli foods and meat products, and also laboratories for flavourings, enzymes and micronutrients. With the aid of modern technology and different pilot plants, OlbrichtArom is able to test new products under industrial conditions – for example with stress tests in the UHT unit or in baking trials.
About OlbrichtArom:
OlbrichtArom GmbH & Co. KG with its registered office in Leisnig, near Dresden, looks back on 140 years of experience in the production of flavourings and essences. The company develops and produces flavourings and fruit pastes for bakery products and sweets, dairy products, ice cream and desserts, and also fruit preparations, sauces, dressings and deli foods.
As a member of the independent, owner-managed Stern-Wywiol Gruppe, OlbrichtArom has permanent access to the pooled knowledge and modern applications technology of its sister companies. They include Mühlenchemie for flour improvers; DeutscheBack for baking ingredients; Hydrosol for stabilizing systems; HERZA Schokolade for functional chocolate pieces; SternVitamin for vitamin and mineral premixes; SternEnzym with enzymes for baking, sugar confectionery and the production of alcohol and beer, and Sternchemie for food lipids (including lecithin, MCT oil, red palm oil and spray-dried coconut milk). In the contract production of powdered foods and food supplements the Stern-Wywiol Gruppe operates under the trademark SternMaid.
