We apply particularly stringent quality criteria in the selection of our ingredients. These criteria are under constant scrutiny to ensure that they comply with new regulations, the latest scientific findings and our own experience. Below, we have outlined the criteria that are currently in place:

As part of our product specifications, we give detailed information on the ingredients we use as well as the nutritition values (The Big 8) to ensure that our customers can check each product individually and with maximum precision.

We prefer to use local ingredients (including flour). As a result, around a quarter of our ingredients are selected within a radius of 100 kilometres of Fürth. At present, we buy 88% of our ingredients either locally or from within Germany, with the remainder coming from the rest of Europe.

We are committed to avoiding genetically modified raw materials. This is a fundamental prerequisite for being selected for any of Wolf ButterBack‘s products. Our suppliers have to provide us with written confirmation that they do not use genetically modified ingredients. If the need arises, we conduct additional controls.

We exclusively use unadulterated ingredients (ie no analogue cheese or reformed ham), whose natural character greatly determines the quality of our products.

We are striving where possible to avoid additives (eg preservatives, food colours, antioxidants, flavour enhancers), giving preference to natural ingredients. Accordingly, none of the products in our standard range contains glutamate, which is widely used as a flavour enhancer. In addition, none of our products contains AZO colours which have to be clearly labelled by law.

We believe in the special quality and original taste of natural food. This is why we avoid using aromas wherever possible.

Some of our high-quality products/recipes include ingredients that may trigger allergies or intolerances (eg wheat flour containing gluten, milk used for butter, and eggs). Even so, we strive not to use ingredients that contain those allergens (currently 14) that must be clearly labelled to comply with EU law. As a result, our product recipes do not contain ingredients such as lupine seeds. Any allergens, even trace allergens contained in our products are clearly detailed on our product labels.

Baking or frying food can lead to the occurrence of carcinogenic acrylamide. The analysis of ready-to-consume Wolf ButterBack products (including ball and ring donuts) showed levels far below the so-called signal values.

Current analyses show that Wolf ButterBack‘s products contain trans fatty acid values of less than 2%, which is the recommended, not legally-binding guideline for trans fatty acids from industrially hygrodenated fats.

Wolf ButterBack strives to use solely unhydrogenated fats. This is why we are progressively changing the ingredients concerned.