Wildbakers on SWR television

Jörg Schmid (left) and Johannes Hirth junior. The Wildbakers. Photo: © Daniel Schneider, 2018

SWR Fernsehen TV-Tipp

Brotzeit – With the Wildbakers around Stuttgart

What's going on in terms of good bread and traditional baking crafts around Stuttgart? Johannes Hirth and Jörg Schmid, two young bakers with a passion, want to find out. Both come from baker families in the 4th generation, their great-grandfathers already practiced the craft in Bad Friedrichshall and Gomaringen. Together they are the Wildbakers, who want to draw attention to the centuries-old art of bread making with crazy actions.

TV tip

Next Wednesday, 12 December 2018 from 21:00 to 21:45 (CET) 'Brotzeit - mit den Wildbakers rund um Stuttgart' will be broadcast on SWR television. You can read here what you can expect in terms of content:

bakery– Francesco Ingrassia

The first stop of the journey takes them to the bakery of Francesco Ingrassia. He is a well-known Stuttgart baker and has dedicated himself especially to a Swabian cultural asset: the pretzel. Slinging pretzels - that is classical handicraft. But what is in the dough? A tasting of different types of pretzels will show who has the finest palate and the best nose.

Grain researcher Jan Sneyd

The expedition of the "Wildbakers" continues through Swabia: On an experimental field near Beuren they meet Prof. Jan Sneyd, a former professor of agriculture who cultivates old varieties of grain, such as the bullheaded wheat.

As master bakers in the fourth generation, the "Wildbakers" have learned their craft from scratch. This makes it all the more exciting for them to test the durum wheat. Before the original grain becomes a good flour and later a good bread, it must be ground.

Master miller Ulrich Stietz

The "Wildbakers" visit Ulrich Stietz in Waiblingen in the Hegnach mill. The master miller loves his craft - and has specialised in old varieties. In the baking laboratory of the passionate flour-maker, they carry out a baking test together with four types of grain.

Hanweiler Hobby Baker

And finally, Jörg and Johannes meet the hobby bakers of the village in the bakehouse of Hanweiler for a baking course for amateurs. Because in times of baking factories and baked goods, more and more people are getting enthusiastic about good, handmade bread - even from their own oven.

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The preceding information was provided to us "With wild greetings..." by our customer, friend and business partner Johannes Hirth junior:

• master baker and business economist of the trade

• German Champion Baker 2012-2015

• Member of the national baking team

• Wildbakers

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Johannes Hirth junior’s Flagship Store

…where you can get delicious self-roasted speciality coffee from the WEBER roasting machine.

Hirth’s BrotCafé
Poststrasse 11
74177 Bad Friedrichshall

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WILDBAKERS. Fachbuch.
Cover: © Gräfe und Unzer, 2018

Technical literature

The Wildbakers Backbuch from the Gräfe und Unzer Verlag is available everywhere in well-assorted bookstores.

We understand the environmental problems, but we do not change anything.

Environmental researcher Noah Linder from Urban Studio der University of Gävle.
Photo: Anna Sällberg for © University of Gävle, 2018

The realization is there. Still nothing changes.

Noah Linder is an environmental researcher at the Urban Institute at Gävle University in Sweden. In a recent study on mynewsdesk he says we talk a lot about how technological innovation can help meet the challenges the world is currently facing. But the real problem is that we are not yet using all the technical possibilities that are available to us today:

"We understand it, but we don't change anything, and it is precisely this refusal to change that is another hurdle to overcome and a much greater one than people realize. That's why we need to incorporate psychology into environmental research to help explain the complexity of human behaviour and that of behavioural change," says Noah Linder.

Nudge - small impulses for change

In his research, Noah is concerned with how we can use insights from applied psychology, but also from behavioral psychology in business to achieve sustainable behavioral change. One of these theories is called nudging, which means a small, gentle push in the right direction. The important element in this context is that such impulses are made very gently, with an almost tiny impetus, and that no financial promises are made.

Smaller serving plate, less food RESTE

A study on the Lebens-Mittel Wastage showed that in one hotel, the number of guests was reduced by only 3 centimetre shortened serving platters saved up to 20 percent of food leftovers. In addition, we also tend to select objects that are placed on shelves at eye level, for example in retail stores.

So the nudge principle is about the smallest changes that can have a great effect on our behavior. It's important to remember that anyone can still overfill their platter or reach down to the bottom of the shelf.

Nudges, for example, have also increased the sorting of waste to up to 25 percent. For example, Noah Linder first advised residents in a Stockholm suburb to want to see their food waste sorted 25 percent better. To this end, bio-waste bins were placed in front of numerous buildings, but nobody really wanted to accept them. To change this, a leaflet was printed with the information...

"Do it too! Your neighbour already does."

This leaflet was then handed out together with sorting bags with the aim of making it easier for all residents to start sorting waste and make it a habit.

"Such value-free arguments concerning my own personal living environment often work better than any 'save our environment' argument. If my neighbors do it, it should be the right thing for me."

We need regulatory environments

Often it is simply unclear what is expected of us in public space, Noah thinks. One example of this is litter bins, which are usually designed to fit structurally into the surrounding architecture instead of protruding visibly from it.

"If we want people to throw their rubbish in the bins, we should design bins that are visible from afar and clearly identifiable as such. Then it becomes immediately clear to everyone what the expectations are here in public space."

"Studies have also shown that when we see other people breaking rules, we tend to do the same. For example, if there's a lot of graffiti on the walls somewhere, we immediately throw more on the floor. I want to reverse this and explore how we can create environments that encourage sustainable behavior."

The most sustainable campus worldwide Noah makes it clear to all of us that real-world environments can have a very powerful direct influence on our behavior. The nudge principle presented at the beginning had the same effect on a smaller scale, but now Noah would like to figure out how we should design urban spaces and even complete urban developments in their entirety to be conducive to sustainable behavioral changes in environmental protection. "My focus is on designing environments in the best possible way to encourage people to behave in a specific way. I don't think we can do that with our current urban design." Next spring Noah will travel to Singapore. There he will cooperate with Nanyang Technological University (NTU), one of the top universities in the country. His goal is nothing less than to make the NTU campus the most sustainable in the world.

You can find the study itself by clicking on frontiers in Psychology.

With Steffen Schwarz on coffee tour

Screenshot: ‘Essgeschichten: Wachmacher der Herzen’ © SWR Fernsehen, 2018

From the food stories on SWR television

On 5 November 2018 at 6:15 p.m. CET, SWR Fernsehen broadcast the 30-minute report 'Cappuccino und Co.- Der Kult um den Kaffee' (Cappuccino and Co - The Cult of Coffee) in the series Essgeschichten, which will be broadcast until 4 November 2019 in SWR Mediathek.

SWR editor Maja Hattesen and her team accompany our business partner Dr. Steffen Schwarz from Coffee Consulate in Mannheim to all kinds of locations:

For example to the German Coffee Championships in Bremen, where the wonderful cups of Walküre Porzellanfabrik from Bayreuth will be used. There, Schwarz has already identified his arch-enemy: the mean coffee maker, bursting with self-praise. "Today we know that a barista is tattooed, has a thick beard and horn-rimmed glasses...", he says. And smiles.

As a natural scientist among all the many self-promoters, Dr. Steffen Schwarz is certainly a special case. The doctor of medicine draws on a wealth of experience in biology, chemistry and biochemistry when he gets down to business. And that's what it's all about for him. Or almost everything. Because, as you will soon notice, the human being always comes first in everything he does.

Kaffeerösten: “Eine Art thermische Verdauung.””

And so we learn - shortly after he explained to the viewer that roasting is basically nothing more than thermal digestion - how hard it is for coffee farmers like Andres Quintanilla from El Salvador, who is also personally known to us, whose harvests were recently destroyed by natural disasters by up to 40 percent.

Schwarz comments on a YouTube film that the farmer brought back for him, saying that his green coffee sacks are now being pulled from one side to the other across a raging river spanned by a rope bridge as a lifeline. Sandra Schwarz, his wife, is responsible for the direct trade in this respect together with the management of Amarella Trading e.K. This is of the greatest benefit to producers in the countries of origin.

"The DNA of the whole game" is the exchange that takes place continuously between the farmer, the roaster, the distributor, the barista as the preparer and the consumer, explains Schwarz, who is convinced that this is the only way to compete against industry and wholesalers who want everything possible. Just not a really very good individual speciality coffee. It's the masses that do it.

global warming: a climate and coffee killer

He is also worried that if the average temperature on earth continues to rise by 2° Celsius within 20 to 30 years, around 70 percent of the area currently under coffee cultivation will be destroyed. This is because the coffee plant, which mainly thrives along the equator, would then react very sensitively with all kinds of leaf diseases such as coffee rust or pest infestation by the coffee beetle.

In the meantime, barista Nicole Battefeld from Berlin has won her part of the championship in Bremen and we have successively got to know her competitor Barista Thomas Burckhardt from Kaiserslautern, Barista Arianne Csollak Tyllios from Stuttgart, Barista Norman Magolei with his Riechstein, the meditating latte art artist Markus Badura from Deidesheim and coffee connoisseur Goran Huber or let them have their say.

Not far from the Bremen exhibition grounds as the venue for the event, coffee logistician Vollers does his business: "Every second bean arrives in Bremen," says SWR editor Maja Hattesen about her moving images. And concludes with three examples of locations she also visits.

visited on site

The first is in Filderstadt at the home of farmer Gerhard Daumüller, who, as a herbalist, has embarked on a journey into the land of humus with Dr. Steffen Schwarz. In numerous test series, the duo optimizes soil qualities with coffee grounds and the so-called silver skins left over from roasting. During a visit to a coffee plantation, Daumüller himself had discovered that wherever soil is mixed with such fertilizer, the result is very rich in worms and nutrients. Snails, on the other hand, stay away from the fields prepared in this way: For them, the caffeine is simply toxic.

Hattesen's second example is in Speyer. There in the Palatinate, Sabine and Jochen Springer have opened their café roastery Springer's Kaffeemanufaktur in a small side street. They successfully defy the numerous vendors in the better walk-up locations. Because they roast their own coffee, says Sabine Springer. Every other argument is powerless against quality.

Finally, we go to the café roastery echt HAMMER in Neckarsulm, which, in addition to its own self-roasted coffee, also prepares its own pasta. And Steffen Schwarz is sitting there again, just as he likes it best: Talking shop in the circle of 'his' frahling lovers.

From the Erfa FoodService media library

Stephan Weber, Geschäftsführer Vertrieb der WEBER Packaging GmbH, stellt sich vor. Ein Video der maximinimum filmproduktion für die © Erfa-Gruppe FoodService, 2018.

Stephan Weber – his Intention

In a video spot of the maximinimum filmproduktion for Erfa-Gruppe Foodservice by management consultant Michael Möhrings, Managing Director Sales Stephan Weber currently presents himself and his ideas on the future exchange of experience of WEBER Packaging GmbH within this very network to the members.

Delme-Werkstätten gGmbH: Annual report 2017

Eine Doppelseite aus dem Jahresbericht 2017. Scan: © Delme-Werkstätten gGmbH, 2018

Café And Bistro Delsul in Sulingen

Ms Ute Stollreiter, responsible for corporate communications and public relations at Delme-Werkstätten gGmbH. By clicking on the above motif, a PDF document opens, which you can read digitally in your web browser and also download.

It reports on the opening of the Delsul Café and Bistro in Sulingen and on the speciality coffee theme.

More information about the still young project can be found at

www.delme-wfbm.de/de/mittagstisch-delsul.html or on Facebook,

Dinner served first class

Even if it is originally exaggerated - staging is everything. Photo: Toa Heftiba for Unsplash, 2018

21. Delight Summit for the first time in Bielefeld

Like the EHI Retail Institute e.V. (EHI) from Cologne reports in its press release of 24 January 2018, the annual delicatessen trade fair of Corpus Culinario e.V. is being organised by EHI itself for the first time.

Deviating from the previous location, this 21. GenussGipfel will take place for the first time in Bielefeld, it continues. The attractive SchücoArena Alm, which is part of the surroundings of the football club Arminia Bielefeld.

On this occasion, producers, suppliers and traders of national and international specialities will meet for a total of two and a half days to taste the finest delicacies and exchange views on current trends in the delicatessen industry.

Gourmet Hotspot Bielefeld

This year, Bielefeld is acting as a hotspot for all gourmets and for the first time on two days will present not only top-class products but also an interesting supporting programme. Trade visitors can attend the event free of charge and get an impression of current trends from local retailers. Against the background of increasing out-of-home consumption with a forecast turnover of around 80 billion euros in 2017, according to npdgroup Deutschland and the higher quality demands of customers, the event is even more attractive for the trade.

Inform - try - network

"The GenussGipfel is a trend fair with a focus on the delicatessen trade and has provided a platform for networking for 21 years.

– Michael Gerling, CEO EHI –

WEBER Delicatessen trade fair topics 2018

• WEBAmold Klischeekosten Special

• WEBAfilm Thermheat Gourmet bags now especially about asparagus

• WEBAbag Bags for so-called "rub inside" contents such as spices

• WEBAbowl Delicatessen trays with rectangular or round base in transparent and high gloss optics e.g. for layered salads

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After-Work-Coffee

TIP

With opening hours on weekdays until 20:00 h and on Saturdays and Sundays until 19:00 h (CET), our business partner offers you The Coffee Store Bielefeld after an intensive day at the fair, two hours time for a cup of the best possible speciality coffee and good conversations in a pleasant atmosphere.

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Further information

ABOUT THIS EHI

The EHI Retail Institute is a research and consulting institute for the retail industry and its partners with around 80 employees. Its international network comprises around 800 member companies from the retail, consumer and capital goods industries as well as service providers. The EHI collects important key figures for stationary and online trade, determines trends and develops solutions. The company was founded in 1951. President is Götz W. Werner, Managing Director is Michael Gerling. GS1 Germany is a subsidiary of the EHI and the Markenverband and coordinates the allocation of the Global Trading Item Number (GTIN, formerly EAN) in Germany. In cooperation with the EHI, Messe Düsseldorf organises EuroShop, the world's leading capital goods fair for the retail sector, EuroCIS, where the latest products, solutions and trends in IT and security technology are presented, and C-star for Asian trade in Shanghai.

ABOUT CORPUS CULINARIO E.V.

Corpus Culinario e.V. is the association of leading delicatessen merchants in Germany. Our voting members are owner-managed shops and quality-conscious restaurateurs with special and individual delicatessen offers. Furthermore, excellent producers, suppliers and importers are affiliated to Corpus Culinario e.V. within the framework of a supporting membership. As a networking and communication platform, Corpus Culinario has made it its task to share this diversity in different ways.

A question of milk

Cover: © barista DAS KAFFEEMAGAZIN, 2018

Book author and editor Barbara E. Euler writes in the current issue of barista DAS KAFFEEMAGAZIN about the ingredient that is essential to the making of coffee...

MILK!!!

But that milk is not just milk and that perfect milk foam from cows with horns achieves top status with coffeologists like baristas - you can read all this and more in the accompanying editorial article. Just click on the magazine cover shown above! At this point we would like to thank Mr. Benjamin Brouer, the deputy editor-in-chief of FIZZZ at Meininger Verlag GmbH, who provided us with the article in high-resolution original as a PDF document for our press review. You can get the original print edition [here].

For optimal reading, you may need to download the free Adobe Acrobat Reader.

Your own coffee – roasted by yourself

Fill it up, press the green start button... done! Photo: mattstark.de for © WEBER Packaging GmbH, 2017

WEBER Packaging GmbH last presented a complete process sequence for coffee roasting in its own bakery at the Stuttgart trade fair as part of südback 2017. New from January 2018 is a 3 days long workshop, by Bundesakademie des Bäckerhandwerk. Since the successful reopening of a branch of the Hirth Bakery in the Kochendorf district of Bad Friedrichshall, Yvonne Scherer has been beaming all over her face: there at Rathausplatz 6, the now 26-year-old master baker is branch manager of Hirth's BrotCafé.

There in the flagship store of the Hirth Bakery she has been roasting selected speciality coffees with great passion ever since. Her boss is Johannes Hirth junior, also a master baker and member of the German national bakery team. Most recently, the Südwestrundfunk (SWR) was praised by him as the protagonist of the Wildbakers attentive - a duo, which scores with experience baking courses, rebellious YouTube™ videos and as book authors for the time being particularly in the Baden-Wuerttemberg language area.

My bakery. My coffee. My brand.

Together with his branch manager Yvonne Scherer, he now also produces his own speciality coffee: Cafe créme and espresso from El Salvador, which transports nuances of red berries, a touch of citrus and chocolate in its aromas.

Johannes Hirth junior markets this new unique selling point as a bakery very successfully under his own label as a private label in the Heilbronn-Franconia region:

"If you want to emulate me in this, from now on there is a very good seminar for you: At the end you will leave it with your own, self-composed and roasted coffee brand!

workshop

From Monday to Wednesday, 22 to 24 January 2018, the first three-day "Intensive seminar for bakeries and pastry shops: Your own coffee - roasted yourself" offered by the Federal Academy of the Bakery Trade in Weinheim.

The course, which was conceived together with the Coffee Consulate in Mannheim - probably Germany's most important coffee school - includes live roasting on a SOLAR-II coffee roaster from the sales department of WEBER Packaging GmbH, which supports the Bundesakademie as a partner. Because of the academy's regional proximity to the Coffee Consulate, part of the academic training will also take place there.

Meine Bäckerei. Mein Kaffee. Meine Marke.

Der WEBER Auftritt auf der südback 2017. Foto: mattstark.de für die © WEBER Packaging GmbH, 2017

Von Samstag bis Dienstag, 23. bis 26. September präsentierte die WEBER Packaging GmbH auf der südback 2017 ihr WEBAroast Rundum-Sorglos-Konzept. Als eine der wichtigsten Trendmessen für Bäckereien und Konditoreien geschah das am Beispiel von Hirth’s BrotCafé aus Bad Friedrichshall.

Johannes Hirth junior ist Bäckermeister und Mitglied der Deutschen Bäcker-Nationalmannschaft. Im baden-württembergischen Bad Friedrichshall betreibt er seit diesem Sommer Hirth’s BrotCafé, den Flagship-Store der familieneigenen Bäckereifilialen. Als Anwender des WEBAroast Rundum-Sorglos-Pakets bietet er seitdem sein eigenes Label an Spezialitätenkaffee an.

Den Rohkaffee dafür bezieht er über den Geschäftspartner der WEBER Packaging GmbH, der Amarella Trading e.K., aus direktem Handel. Im Vergleich zum Fair trade System hat dies den Vorteil, dass der Kaffeefarmer einen noch höheren Umsatz beim Abverkauf seiner Ware erzielt. Die Seecontainer aus Übersee kommen direkt in Mannheim, dem Standort des Direct traders an.

Rote Beeren, Zitrus und Schokolade

Johannes Hirth junior: "Wir haben uns für eine Rohkaffee-Varietät entschieden, die aus El Salvador kommt. Diese besticht durch aromatische Nuancen wie rote Beeren, einen Hauch Zitrusfrüchte und Schokolade."

Geröstet wird diese seine Spezialität auf dem Solar-II Kaffeeröster, an dem anstelle eines Kamins der optional erhältliche Raucheliminierer Avirnaki angeschlossen wurde. Dieser sorgt sprichwörtlich ausschliesslich für heiße Luft, entlässt aber keinerlei Rauchpartikel mehr.

Schonender geht's nicht

„Am Ende des ausgesprochen schonenden Röstvorgangs, der – im Vergleich zu den sehr heißen und bis zu 45 Sekunden kurzen Industrieröstungen – mit knapp einer halben Stunde und Temperaturen bis maximal rund 209 Grad Celsius – geradezu schonend abläuft, fallen bei Hirth nur matt wirkende Kaffeebohnen aus der Rösttrommel“, erklärt Ingo H. Klett, Coffeologe bei der WEBER Packaging GmbH. Das sei ein Qualitätskriterium, da glänzende Bohnen nur dafür sprechen würden, dass zuvor bereits beim Röstvorgang Kaffeeöle und Fette aus der Bohne getreten wären. Und die sollen ja aber vielmehr als Geschmacksträger in die Tasse gelangen. Und zwar erst nach dem Aufbrechen beim Mahlvorgang vor dem Aufbrühen.

Erfolgreiches Consulting

Stephan Weber, Geschäftsführer Vertrieb der WEBER Packaging GmbH freut sich: „Mit Johannes Hirth als Mitglied der Deutschen Bäcker-Nationalmannschaft haben wir einen tollen innovativen Kunden als Anwender gewonnen, der zum einen unseren gesamten Prozessablauf „Kaffee“ abbildet, und inzwischen mit Filialleiterin Yvonne Scherer sehr leckeren Cafe créme und Espresso in seinen Räumen selbst röstet.“

Kaffee-Sommelier

Als Manifestation seiner Kaffeekompetenz leistet sich das Güglinger Familienunternehmen einen Coffeologen. Nur knapp 200 weltweit gibt es momentan. Ingo H. Klett steht als „Certified Barista Level I und II“ der ehemaligen Specialty Coffee Association of Europe (SCAE) (heute: SCA German Chapter) nicht nur professionell am Siebträger sondern kennt aufgrund seiner noch weitaus umfassenderen Ausbildung in Europas bedeutendster Kaffeeschule auch die wesentlichen Aspekte bezüglich Anbau, Ernte und Aufbereitung der Coffeapflanzen sowie hinsichtlich des Röstens, der Verpackung, dem Nachreifen im Ventilbeutel und der eigentlichen Zubereitung.

VERPACKUNGEN. IDEEN. BEIDES.

Die WEBER Packaging GmbH entwickelt, gestaltet, liefert und verkauft seit 1972 Verpackungen und Verpackungslösungen für die Lebens-Mittel* Branche.

Seit 2012 ist sie als Vertriebspartner der Coffee-Tech Engineering Ltd. für den Solar Ladenröster und den Avirnaki Raucheliminierer tätig. Anlässlich der World of Coffee Nizza 2013 erzielte sie im Rahmen der New Product of the Show Awards für ihr völlig neuartiges Röstkonzept zum Selbströsten ausgesuchter Spezialitätenkaffees eine Auszeichnung als „Highly Commended – Best In-Store Product or Service“.

Mit ihrem Engagement im Coffee business - als dem nach Mineralöl zweitgrössten Welthandels-Markt überhaupt - untermauert die WEBER Packaging GmbH nachdrücklich ihren Anspruch, ihre Erfolgsgeschichte als Denk- und Kompetenzzentrale für anwenderspezifische Vertriebskonzepte rund um Lebens-Mittel fortzuführen.

Heute zählen unter anderem rund 80 Prozent des Lebens-Mittel Einzelhandels (LEH) sowie viele erfolgreiche Kunden aus der gesamten Lebens-Mittel Branche Europas zu ihrer anspruchsvollen Klientel. Darunter zahlreiche innovative Bäckereien, Fleischereien, Entrepreneure, Startups, Freizeitparks und Foodtrucks.

*) Wir schreiben „Lebens-Mittel“ statt „Lebensmittel“ wie es die Herrmannsdorfer Landwerkstätten von Karl Ludwig Schweisfurth in Glonn bei München tun, um die Wertigkeit unserer Ernährungsgrundlage bewusst zu machen.

Counting, measuring, weighing. Inventory at WEBER!

Instead of putting together the right packages for you, our logistics team is scheduled for our inventory on Wednesday and Thursday, 30 and 31 August 2017.

Last shipping date is the 29.08.2017!

From Friday 1 September 2017, we will be packing again in our usual reliable manner.

SCAE and SCAA are now one!

"In good standing of..."; Logo: © SCA German Chapter, 2017

WEBER automatisch SCA Member

One can read online that the parties involved are happy to announce that the two associations SCAE and SCAA have merged into the Specialty Coffee Association (SCA) in early 2017.

The German division is also called SCA German Chapter.

We, WEBER Packaging GmbH, as a former SCAE member, are now once again an active member of the German Chapter of the Specialty Coffee Association.

Visit us now [ one click ] new Homepage!

Open with one click on the picture the file (PDF) .

New: Special for Barbecue

Now online: Everything for your BBQ specialities!

now online: Everything for your grill specialities!

The advantages in detail:

• EASY HANDLING AND STORAGE – All trays are pluggable, stackable and cold-resistant.

• OPTIMAL PRESENTATION – Clean and of high quality, they put their grill specialities in the best possible light. No more stuck or punctured plastic bags! At the same time the food stays fresh and vivid for a long time.

• SAFE TRANSPORT – Tear-proof trays not only simplify filling but also the removal of the grill specialities. Directly from your fresh food counter to the customer's refrigerator and on to the barbecue area, these trays reliably fulfil their intended tasks.

Barbecue – a topic all year round

"The whole year is barbecue season", says master butcher Carsten Kelch from E Center Wucherpfennig in Hanover. His clientele would also barbecue on the balcony when there is ice and snow.

Whether you've had the same experience or treat barbecuing as a seasonal theme - with our packaging solutions, which are optimally adapted to barbecue specialities, there will never be any more torn packaging bags, leaking bags or dented goods. 

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New WEBApouch Concept

Now online: Everything for your fruit and vegetables!

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Matching your overall concept: The optimal bags and the best dispenser system.
Whether in recyclable material, compostable or from renewable resources, with a neutral motif or individually printed, whether floor or counter dispenser - you have the choice.

OK compost HOME

Customized imprint

HDPE made from sugar cane

Paper bag

Transparent

Dispenser system

We will gladly advise you – Contact us!

Timo Wisnewski is now Coffee Connoisseur

The Coffee Connoisseur Certificate. Photo: private

Timo Wisnewski. Photo: Marina Brockhoff for © WEBER Packaging GmbH, 2017

CONTACT

Timo Wisnewski, WEBER Sales assistent and Coffee Connaisseur

E-mail timo.wisnewski@weber-packaging.de

PHONE +49 173 6932669

You never stop learning

He describes what Timo Wisnewski liked about his training as a coffee connoisseur as follows:

First and foremost, he has always seen the workshop provider - the Coffee Consulate - as an ideal networking platform for meeting interesting personalities from the coffee business.

"I found it exciting to expand my theoretical and sensory knowledge there, because in the past I had rather attended the practical workshops at the Coffee Consulate - like Latte Art, Coffee & Spirits, Coffee Drinks and the like".

He was also impressed by the tested influencing factors on the quality of the final product, he reveals: Among them, above all, the influence of the various paper filters on the almost puristically original coffee taste when prepared with the Bayreuth (formerly: Karlsbader) pot.

Coffee knowledge expanded

Timo Wisnewski has sufficiently expanded his knowledge through his further education as a coffee connoisseur in Europe's probably most important coffee school.

In combination with his gastronomic training, his food management and culinary studies as well as his sales experience in various areas, he has an ideal basis for developing suitable overall concepts for customers in addition to pure packaging solutions.

Partner in packaging

Partners in packaging. Logo: Pacific Bag, Inc. for the © WEBER Packaging GmbH, 2017

Pacific Bag Inc. from the United States and WEBER Packaging GmbH now have a common partner logo. Where it makes sense, they will appear with it.

Stephan Weber, Managing Director Sales of WEBER Packaging GmbH, explains: "The logo has currently been developed for Budapest, as PBI no longer has its own stand, but is located here with us, and is therefore no longer perceived as a brand. Hence the joint appearance."

World of Coffee Budapest 2017

The two long-standing business partners will thus also appear for the first time at the joint stand at the World of Coffee trade fair, which this year takes place from 13 to 15 June 2017 in Budapest, Hungary.

Click here for the corresponding Facebook event.

Sales argument for 1 kilo of asparagus

Free window bag for gentle cooking

Timo Wisnewski, salesman in the field service of WEBER Packaging GmbH: "For the current asparagus season we are currently offering the practical WEBER garbage bag with viewing window".

The idea: As an extra bonus when buying asparagus, every customer receives one WEBER Garbeutel from his food retailer when purchasing more than one kilogram of peeled asparagus. In these bags, the fine vegetables can cook gently in their own microclimate, without watering down too much, as is usually the case with water pots.

Use the asparagus promotion for additional sales

Filled only with a little salt and butter, the transport-safe sealed WEBER garbage bag is handed out at the fresh food counter when you go shopping. The customer can easily take it home with him, put it in the oven for cooking – done! The cooking process can be observed through an extra window and the condition of the food can be checked at any time.

You can now generate additional sales of asparagus at short notice by giving your customers fresh herbs, salts or a liquid such as marinade or a little broth in the WEBER cooking bag!

Further information [ request here ] or submit your order.

Leisure parks discover quality

The 'factory kitchen' themed area, which will be opened in 2016. Photo: © Tripsdrill, 2017

Fun is a serious business

In Germany there are currently around 160 immobile leisure facilities with over 100,000 visits per calendar year. Nearly all of them are members of the Association of German Amusement Parks and Leisure Companies (VDFU). The first of its kind is right on the doorstep of WEBER Packaging GmbH. In the middle of the Swabian Tuscany.

The historic excursion destination around the legendary Altweibermühle - the Tripsdrill adventure park, founded in 1929 – is only a 6.2 kilometre drive away. 

The delicious Weinpfännle in the restaurant 'Zur Altweibermühle'. Photo: © Tripsdrill, 2017

By conviction WEBER customer

Roland Fischer, managing director of Tripsdrill Gastronomie is a WEBER customer by conviction. Ingo H. Klett, coffeologist and head of corporate communications of the Swabian specialist for food packaging, he proudly presents his creation, the Weinpfännle menu in the restaurant 'Zur Altweibermühle', sets a place setting with an originally printed napkin and says

"We obtain these napkins for our classic service restaurant 'Zur Altweibermühle' from your sales department. These may not be the cheapest, but they are by far the best quality." The meaningful message on the napkin is...

Made with love!

The WEBAprint department of the wholesaler, which controls all processes for its suppliers, ensures that such own prints – as neutral goods are called, which are individually designed and printed by the manufacturer during production – become reality.

Just one example of this is the following above-average attractive cups with lid and attachable play figure from the comprehensive WEBER range.

Ideal for amusement business: dishwasher-safe Cups2Drink mug with lid and attachable toy figure. Photo: Marina Brockhoff for © WEBER Packaging GmbH, 2017

Sustainable drinking culture: refillable again and again

Cups2Drink – Cups with lids and attachable play figures are ideal brand ambassadors especially for the gastronomes and merchandisers in the amusement business: Whether stadium, amusement park, museum, indoor playground or zoological-botanical garden - such a high-quality processed cup transports safely and chic either drinks or serves to store various food products such as confectionery, sweets, chocolates or cookies or the presentation as shelf goods staged as a gift. Dishwasher-safe and almost indestructible, it transports the sender's brand into the private life of the buyer long after the purchase.

Dishwasher-safe and almost indestructible, it transports the sender's brand into the private life of the buyer long after a purchase.

Further information and the catalogue flyer can be found here.

Logo: © VDFU, 2017

Logo: © IAAPA, 2017

Member in good standing of...

As a service provider and supplier, WEBER Packaging GmbH has been an active supporting member of the Verbands Deutscher Freizeitparks und Freizeitunternehmen e.V. (VDFU) as well as the world's most important association for immobile leisure facilities internationally - the International Association of Amusement Business and Attractions (IAAPA) in the USA.

WEBER Coffeologist and Head of Corporate Communications Ingo H. Klett was already awarded the Brass Ring Award 1998 "for the best media kit" in his function as press spokesman (BdP) for the adventure park Tripsdrill as an international PR prize winner in 1998.

3. MEET THE MANUFACTURER EVENT

Die offiziellen Einladungskarten. Foto: Ingo H. Klett für die © WEBER Packaging GmbH, 2017

For the third time in a row, the format "MEET THE MANUFACTURER" will take place at the location of our Mannheim branch, to which we cordially invite you.

In the Hans-Thoma-Strasse 20 - where also Europe's best coffee school is at home - we maintain our own office around the stimulant coffee.

The great information interest of this special scene meets new contacts there, enjoys the exchange of the latest information and thus gains more and more comprehensive know-how over time.

For example, Stephan Weber, Managing Director Sales of WEBER Packaging GmbH, will speak on the sustainability of coffee packaging on the day of the event from 13:00 CET on the second floor.

As our guest, you too can benefit from this unique setting, for which you can make a binding booking via this link.

We look forward to seeing you.

Hier das offizielle Programm im PDF-Format für Sie.

WEBAmold delicatessen cups now online!

Online blätterbar. Der neue WEBAmold Katalog. Screenshot: © WEBER Packaging GmbH, 2017

WEBAmold Catalog in a new look

After the three WEBER brands WEBAbag, WEBAroast and WEBAcup, now also the WEBAmold delicatessen cups as the so far fourth product group have been redesigned in word and picture and put online on our homepage.

"Anne Stuiber (management assistant), Marina Brockhoff (design) and Christoph Schneider (product management) have done a great job in researching and preparing the data," says Ingo H. Klett, who as senior PR consultant has been responsible for corporate communications at WEBER Packaging GmbH since 2011. His boss, Sales Director Stephan Weber, is also sure:

"With the new web presence and our digitally page-turning WEBAmold online catalogue, we are closing another information gap for our customers and interested parties regarding our extensive product range".

WEBER Corporate Communications is currently carrying out one photo and print production after the other in order to keep the entire portfolio of WEBER articles and services at the same creative level in the foreseeable future.

WEBER proves coffee expertise once again

Proud to participate. Photo: Marina Brockhoff for © WEBER Packaging GmbH, 2017

WEBER sales consultant Ralf Kempe is now roasting expert

Ralf Kempe is visibly proud to present his certificate as a successful participant of his roasting workshop lasting several days at the Coffee Consulate in Mannheim - probably Europe's most important coffee school.

The WEBER sales consultant and trained chef, who has been committed to food quality and safety for more than a decade, sees himself in line with former and current employees with a proven coffee background.

Roasting expert complements existing coffeologist

Neben ihm ist vor allem der für die Unternehmenskommunikation verantwortliche Senior PR-Berater Ingo H. Klett als ausgewiesener Fachmann zu nennen, der bereits durchgehend seit September 2011 für WEBER im Rang eines Coffeologen tätig ist. Auch er wurde bereits von Dr. Steffen Schwarz und Team in Mannheim ausgebildet.

Ralf Kempe: "As a person from the Palatinate, I am always pleased to have the opportunity in my profession to deal with people on a daily basis, and after this fantastic as well as equally comprehensive and in-depth further training, I am now able to offer targeted help to those users who need competent help and pragmatic support in roasting speciality coffees themselves".

In the WEBER business unit WEBAcoffea, the all-round carefree package known as WEBAroast has been an established name in the coffee business for years when it comes to fully automatic roasting of small 2-kilo batches.

In addition, an optionally available smoke eliminator allows unlimited mobility of the roasting machine to any new location as well as directly in the shop, since the exhaust gas filter technology operates completely smoke-free.

The deed. Photo: Marina Brockhoff for © WEBER Packaging GmbH, 2017

Sales consultant Ralf Kempe. Photo: Marina Brockhoff for © WEBER Packaging GmbH, 2017

CONTACT

Ralf Kempe, WEBER Verkaufsberater und Röstfachmann

E-mail ralf.kempe@weber-packaging.de

Phone +49 173 3498761