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Ingredients for bread

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Expertise from grain to crust

For making premium baked products, high-quality ingredients are indispensable. Specifications vary across businesses. Be it malts, sourdoughs, improvers, or mixes – as your partner for aroma and taste, we accompany you as catalyst for innovation, while also fostering space for your own creative input. With our dedicated malthouses and sourdough production, complemented by our agricultural trade and tailored service solutions, we provide comprehensive expertise spanning from grain to baked products – and beyond.

Our own malt production

Malt, a natural ingredient, boasts distinctive flavour profiles such as caramel, roasted, or spicy, offering versatile applications for a unique taste experience. Yet, the potential of malt extends further. Beyond optimising dough development, including malt in your baked products ensures an enticing crust and crumb, along with enhanced freshkeeping — not limited to bread and rolls, but also extending to pastry products! What sets IREKS apart: As a manufacturer of baking ingredients, we oversee all processing stages with our in-house malt and malt extract production. Rye, wheat, spelt, and barley serve as the foundation for a wide range of malt products, available in flour and paste forms, liquid as well as light or dark coloured.

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Traditional sourdoughs (three-stage method)

There are compelling reasons using sourdough: ideal dough handling properties, consistently good baked products quality, and an aromatic taste. This is why IREKS has been dedicated to sourdoughs for about a century. Drawing from this extensive expertise, we make sourdoughs using the traditional three-stage method. The utilization of carefully selected lactic acid bacteria and systematic monitoring throughout the sourdough production process establish the best conditions for the envisaged fermentation. In addition to the manufacture of established varieties like wheat, rye, or spelt sourdoughs, IREKS is continuously exploring new avenues. Revived ingredients such as green spelt or buckwheat yield exceptional sourdough varieties and taste sensations.

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Wide range of improvers and mixes

Find your perfect match! Addressing fluctuations in flour quality due to harvest variations or enhancing processing and baking characteristics are among the many ways when further improving one’s product. Alongside malts and sourdoughs, IREKS provides an extensive variety of mixes and improvers, tailor-made to your specific needs. Our batch-oriented production ensures adaptability to diverse requirements, enabling us to create a range of products with special properties.

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