History
Seven highly qualified experts are employed in our Development and Control Department, where they work on innovations and new products. The development from the first ideas all the way to serial production can take anywhere from two months to two years, depending on the product in question. We test our new products using five of the most common baking oven models.
In 2000, the brand Backidee was launched. These products are especially designed to meet the requirements of home baking and are sold in retail grocery stores.
- 1962
- Company founding.
- 1972
- New flour production facility goes into operation. Filling machines (poppy and hazelnut) are installed.
- 1984
- Expansion of production and storage space. New hazelnut roasting facility added.
- 1987
- Installation of a high-performance mixing machine with subsequent slump and palletizing capabilities: reduced mixing time and improved precision.
- 1989
- Production and weighing processes are fully automated
- 1990
- Diamant becomes a member of the Werhahn Group.
- 1992
- Launch of the Development and Control Department.
- 1996
- Installation of a thermal facility to process raw food products; including a steamer, an extruder and a boiler.
- 1997
- Introduction of the all-organic brand Nimm Natur.
- 1998
- Expansion of the high rack warehouse with automated pallet distribution and tracking systems - increased storage capacity
- 2000
- Introduction of the brand "Backidee".
- 2002
- Heinrich Worenz and Martin Zwirzitz take over the management.
- 2004
- Introduction of the brand "Original Bäcker".
- 2005
- "Original Bäcker" goes international.
