As part of our career orientation concept, all of our Year 7 classes visited the Gräter bakery in Uttenhofen in May for a company tour. Right at the start we were allowed into the storeroom of this traditional bakery, and we were immediately impressed by the head of the bakery, Mr Held, with some surprising figures. The flour is delivered weekly and stored in two large silos. Capacity 11.5 t! Every week this bakery receives a delivery of flour… 250 kg of sugar, as well as many other ingredients, are used here regularly in gigantic quantities.
\n \nWe were also allowed to take two taste samples from pre-doughs in huge vats – one reminded us of typical yeast dough, and the other had a wonderful banana aroma! Our senses were put to the test during the tour: we saw huge quantities, smelled interesting aromas, and the constant clatter of machines was everywhere! Afterwards we were allowed into the large bakery, where a machine lets the dough rest and transports it regularly, there were four huge different ovens, a machine for portioning the dough so it can be further processed by hand, and also a kind of giant refrigerator that allows the dough to rest for a long time and makes it indispensable for preparing and coordinating the production of various high-quality baked goods. Many busy hands were at work in the bakery: plaits were being braided, Plunder pastries were being made by teams, and large quantities for a cheesecake were being stirred together. We were even allowed to hold one of the large mixers in our own hands – worth €2,000! That meant being very careful.
\n \nWe also learnt where baked goods are delivered all over the place, what working hours a baker has, and what else needs to be considered so that everyone can always buy fresh bread and rolls! Afterwards we were allowed to enjoy delicious butter pretzels in a side room, and we could ask the baker further interesting questions, which he answered very patiently and in detail.
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