In order to ensure that the bread develops a soft texture, yeast and sourdough are used when baking.


THERE IS SOMETHING HAPPENING IN THE BAKING INDUSTRY! German bread culture is an aspirant to make it onto the UNESCO List of Intangible Cultural Heritage. Baked goods are increasingly being eaten on the go, because they are perfect for the fast-paced modern lifestyles that people live today. And they continue to offer a wide variety on a daily basis even 6,000 years after their invention.

PIONEER AMONG BAKERS. Fritz Lieken is the man we have to thank for industrialising the baker's trade. The young master baker took over a disused bakery in 1922 and delighted his friends by using pasteurisation and tinfoil packaging to keep his already famous wholegrain bread fresher for longer. He constructed Germany's first mesh conveyor oven and he was soon able to deliver his Urkorn (ancient grain) across the entire country.


100 YEARS OF INNOVATION. LIEKEN has tested various company recipes over the past 20 years. The LIEKEN Group is today a public limited company and a whole-owned subsidiary of Agrofert and is the market leader operating the brands GOLDEN TOAST and LIEKEN URKORN. The group has 11 production locations and also produces for store own-brands and bake-off stations and its own IFS certified logistics subsidiary LOGI-K delivers to 21,000 retail stores.

DAILY BREAD. In the near future all LIEKEN URKORN and GOLDEN TOAST products are to become "CLEAN LABEL“, meaning they will be free of all additives. An ambitious undertaking because as everyday as bread might seem to be, the more care and knowledge is actually required to produce it, particularly on an industrial scale. And not only that, some things just cannot be speeded up by incorporating machines. The raw materials must grow. Yeast must rise, the dough must – despite the drive to innovate – be allowed to rest.


Quality plays a very important role at Lieken: All bread and bakery goods are baked in modern bakeries in accordance and adherence with the most stringent health standards.
Lieken delivers its products to 12,000 retail stores and so ensures fresh bread and bread rolls on the breakfast table.
Every day, uncountable loaves of bread and bakery products leave the  Lieken industrial bakeries.
The quality of the goods is checked by means of regular inspections by independent institutes.
Good bread needs one thing in particular: A lot of rest.
Sustainability is not just a fad for Lieken; it has already been a cornerstone of the company philosophy for a very long time.
An employee checks the quality of the goods at Lieken's Bakery in Lüdersdorf.
Prior to being baked, the individual pieces of dough are sprinkled with fresh grains.
Get into the basket: Soon fresh bread will be filled up.
The more grains bread has, the better it is for the digestion.
The 200 to 250 degrees in the oven give the bread its aromatic crust and a soft and moist crumb.
During the baking processes, the bakers constantly check the temperature in the ovens.
After being baked, the bread first needs to cool off before it can be cut and packaged.
Extremely long indeed: A baking line consisting of pre-bake and bake-through oven can be up to 60 metres long.
Metres long bread enjoyment is waiting to be consumed.
With around 300 types of bread and 1,200 small bakery products, Germany is the global leader when it concerns the topic of bread varieties.
On average, every German eats almost  83 kg bread and bakery products each year.
Fritz Lieken, the company's founder is regarded as a pioneer of wholegrain bread. It was his goal to bake high-quality wholegrain products for everyone.
With the production of the goods, exclusively high-quality raw materials are used. Without exception!
Quality that you can taste: In addition to ensuring the best quality raw ingredients, Lieken also places great emphasis on the correct cultivation methods and short transporting distances.
The big goal for the future: All LIEKEN URKORN and GOLDEN TOAST products are to become "CLEAN LABEL“, meaning free of all additives.

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