Schumacher Bakery - We bake with GRANDER water
GRANDER: better tasting bread and the bread itself is more stable and succulent
- A reference in the field of Bäckereien Deutschland
"The bread always stays crisp; it doesn't get spongy so quickly and it holds its quality much longer. My breads have become better and the word got around, now my revenue have definitely increased."
He saves up to 3% on yeast and nevertheless, the doughs are stable.
"I don't only believe in GRANDER, I see the results."
He had the water revitalisation installed because of a customer. A GRANDER adviser, who is also a customer of his, informed him about water revitalisation. After 6 months the results that he spoke about were noticeable and the surprised master baker went from being sceptical to being a convinced user and fan.
"I tried different things with it, for example I increased the water content. The taste of the bread is better and the bread itself is stable and succulent. The results speak for themselves; I am very proud of my products."
At Schumacher's there is a sign in the front window that confirms: "We bake with revitalized GRANDER water." The people in town really like this.