Weyermann® Academy: Baking with Friedrich Rauh

On two dates in mid-May and early June, we gathered for an engaging and enjoyable Weyermann® Academy event led by our Weyermann® craft baker and master baker Friedrich Rauh.

Together with the participants, Friedrich Rauh focused on creating a variety of savory baked goods that serve as ideal companions for the grilling season. The workshop placed particular emphasis on selected Weyermann® malt flours, whose applications were presented in a clear and professionally grounded manner.

Hands-on baking with Weyermann® malt flours

Over the course of the two events, a diverse range of baked goods was produced, including aromatic herb rolls, crispy seeded sticks, savory herb swirls, and traditional malt pretzel braids – all refined with Weyermann® malt.

Participants gained valuable insights into the craftsmanship and background of bread making. Friedrich Rauh conveyed his knowledge in a clear and comprehensible way and provided numerous practical ideas that can easily be applied in everyday life.

In addition to the transfer of knowledge, the shared experience was a central element of the event: baking, tasting, and exchanging ideas within the group created a pleasant and lively atmosphere.

Culinary finale

Following the workshops, the participants concluded the evenings together at the restaurant Rice & Fire on Memmelsdorfer Straße. In a relaxed setting, there was ample opportunity for personal exchange and convivial time together.

Acknowledgements

Our sincere thanks go to Friedrich Rauh for the expert and engaging design of this Weyermann® Academy event.

We also extend our gratitude to our management for making this event possible and for the invitation to the shared culinary finales.

Events like these expand knowledge, provide new inspiration, and strengthen the red-and-yellow bond within our team.