In 2009 he decided to apply a GRANDER device to the water pipes of his bakery without telling his staff. Soon the whole team was worried because the doughs showed a different reaction, absorbing more water which results in a better taste. Additionally the usage of the yeast could be reduced massively – instead of 5 kilos they are now using 3 kilos.

Mr. Gierig is very happy about the finished baked food. The crust is softer, the core is juicier and the “Stollen” has a better aroma. Another thing, that is very positive, is that a GRANDER device does not require any further efforts such as maintenance works.