As part of our career choice concept, all 7th graders visited the Gräter bakery in Uttenhofen on a company tour in May. Right at the beginning, we were allowed into the warehouse of the traditional bakery and were immediately impressed by the boss, Mr. Held, with surprising figures. The flour is delivered weekly and stored in two large silos. Capacity 11.5 tons! Every week, this bakery receives a delivery of flour… 250 kg of sugar and many other ingredients in gigantic quantities are regularly moved here.

We were also allowed to take two taster samples of pre-dough in huge vats – one reminded us of typical yeast dough, the other had a great banana aroma! Our senses were first put to the test during the factory tour: huge quantities to see, interesting smells to perceive, but also the constant rattling of machines! Afterwards, we were allowed into the large bakery, where a machine rests and regularly transports the dough, four huge different ovens, a machine for portioning the dough to process it further by hand, but also a kind of giant refrigerator, which allows the dough to rest for a long time and makes it indispensable for the preparation and coordinated production of various high-quality pasta products. Many hard-working hands were busy in the bakery, plaits were plaited, Danish pastries were made as a team and large quantities were mixed together for a cheesecake. We were even allowed to hold one of the large mixers in our own hands – worth €2000! We had to be careful.

We were also given an insight into where baked goods are delivered, what a baker’s working hours are like and what else there is to consider so that everyone can always buy fresh bread and rolls! Afterwards, we were allowed to eat delicious buttered pretzels in an adjoining room and were able to ask the boss some more interesting questions, which he answered very patiently and in detail.