Dough whisperer. bakery expert. project manager. product developer

Indevco GmbH was founded by managing director, Mr. Ulrich Gerhardt in 2017. Since 1997 Mr. Gerhardt, however, worked as a business manager in the baking industry. Numerous reports in professional journals, e.g. in bread + pastry, the official organ of the Association of German Industries Association show back his expertise, and more other scientific journals such as the Sweet Baking.

Even as a 13-year-old Gerhardt worked on weekends and school holidays in a bakery. It was followed by a baker’s apprentice and the beginning of the occupation as Dough mixers at Nestlé “on the road back then most modern in the world.” Simultaneously he began his master training in evening classes, which he finished in 24 years as the best masters of Germany. There followed several years of sometimes stops at Zimmermann toast and Schöller, where Gerhardt has pulled up by its own account several lines and a factory or optimized, and always all baking ingredients and recipes developed. In March 1997 he fulfilled his dream to develop new products or as an independent consultant to carry out procedural improvements.

Among his first inventions was the frying fat, which lasts longer and better than previous drops off frying and also completely tasteless, and in the nutrition theme always comes first. Sonnetta fat is a registered trademark and belongs to Mr. Gerhardt.

With Vlex Icing has developed a non-adhesive Gerhardt fondant glaze of the ‘Amerikaner’, donuts or pastries standard greatly improved in all areas of fresh baked goods, packaged baked goods, frozen baked goods. Mr. Gerhardt also developed predecessor glaze around 4.5 million development cost of production has.

For the Austrian pastry giants Meisterbäcker Ölz developed Mr. Gerhardt 1999, a high-protein flour, which is an absolute declaration-free baking ingredients, the water absorption capacity of the dough increased and thus they made common machine.

Together with the Kemper GmbH Riedberg Gerhardt developed a completely new production in 2005 for the production of donuts world patent. To this method Mr. Gerhardt has a patent together with Kemper. Meanwhile, there are many operating plants by this method.

An essential part of the improvements are called Function flavors, which are not only the flavors more features, such as Preservative properties. Here Mr. Gerhardt has worked for many years with Symrise.

The awards from Who’s Who Worldwide best in his field, are based on the projects and the other contact equipment bakery ideas. Most of the tasks of baked food manufacturers their own products can not offer free complaint was solved over and over. The manufacturer of bakery products have customer complaints and can not even solve the raw material suppliers, this project, we usually get it back on the food manufacturers, raw material suppliers, equipment manufacturers, or directly from the production companies. These tasks have traditionally been solved and these tasks are well known to the press. Innovative product ideas like Raphael, bagel chips, Bistro Baguette and other countless products that bear on these awards for, but in the end do not count the awards but again the current task.