Production
- The company premises
Facility 1 and 2
First-class product quality and fast, direct routes are of great importance to us.
This is why we decided to group both production and administration in a single location in Fürth.
Wolf ButterBack’s premises cover a total area of 20,000 m² and comprise:
The office building encompassing the seminar room (baking studio), Facility 1 accommodating 12 production lines and Facility 2, completed in 2006 and extended in 2009, housing the donut line, 2 croissant lines and a computer-controlled cold storage high-bay warehouse for frozens with a capacity of 5000 pallets.
- The quark turnovers are folded by hand
Artisan production techniques
The high quality of our products is a reflection of the many handmade stages in the production process. Accordingly, we allow for long resting times which enhance both the taste and the freshness of the pastries. We achieve a high degree of uniformity by bringing the pastries into their final shape by hand. The majority of fillings are home-made following our own recipes.
In conjunction with state-of-the-art technology, this production method provides our customers with a consistently high quality.
- Ball Donut with Chocolate and Vanilla Cream
Innovation
Our standard range comprises over 150 different items, with innovative new products being added every year. Instead of adapting our innovations to our technical capabilities, we modify the machinery to meet the demands of our new products. This gives us maximum flexibility and allows us to react swiftly to emerging trends.
