Monday, May 21st and Tuesday, May 22nd: Day 3 & 4

Day 3: Food, Food, and more Food (Essen, Essen, und mehr Essen)

We started out the morning in Bingen, Germany with a scrumptious breakfast at the Luening (it’s too bad that we don’t have a key on the keyboard for an u-umlaut). This consisted of various meats (Fleisch), fish (Fisch), cheeses (Kaese), and rolls (Broetchen). This was a good representation of a more traditional German breakfast. This first official breakfast in Germany helped widen our stomachs for all of the food that we will eat for the rest of the trip.

Wir haben viel gegessen. Alles hat gut geschmeckt. (We ate a lot. Everything tasted good.)

After sampling the goodies we ventured off to the back of the bakery where the heart of production occurs.

Gehen wir! (Let’s go!) –a phrase Kyle liked to say. Sarah G. always enjoyed it when others spoke German, even if it was just “Ja,” “Nein,” or “Spargel.” She hoped that the post-it notes and little booklets with German and English words and pictures would help them transition better into the German culture.

A showing of the delicious bread we had for breakfast!!

The Master Baker took us from start to finish. An employee from CSM did the translating for us. Sarah G. was glad that she wasn’t put on the spot for translating everything, it is only the 3rd day, she needs some time to transition back into the German language. We learned about the various equipment and processes to make Artisan bread and pastries.

Here is our wonderful host providing commentary for the tour.

Check out our sweet hairnets and overcoats…

Our friends from CSM, who treated us to dinner (Abendessen) the previous night, breakfast (Fruehstueck), lunch (Mittagessen), and gave us a tour of their state-of-art facilities. What a wonderful welcome to Germany! Some of CSM’s offices look onto the Rhine River–I wish I had such an office! We had a tour of the CSM Innovation Center.

CSM versorgt lecker, sicher, gesund Zutaten. Sie haben Leidenschaft [Leidenschaft is a word that is in a famous World Cup German Fussball (soccer) song] mit alle sie machen. (Original message in CSM’s handout: “CSM provides delicious, reliable, healthy ingredients…CSM is passionate about what it does.”) One of CSM’s brands you may be familiar with is Caravan Ingredients.

We sat through a few presentations by CSM and Dr. Maier gave a presentation talking about the Grain Science and Industry Department at KSU. This was a nice way for each party to get to know each other and their backgrounds.

Here we are outside the CSM Headquarters.

Day 4: Ja! (Yes!) 

Here is a small showing of all the fun we had on Day 4 at our various activities!! Enjoy! Day four was one of tours. The highlights for the group included viewing milling equipment of various sizes and a test baking demonstration in Detmold, Germany. This included lecutres and tour of the Max Rubner-Institute facilities. We toured the Federal Research Institute of Nutrition and Food, specifically the Department of Safety and Quality Cereals. It was very nice of Prof. Dr. Meinolf Lindhauer and his colleagues to give us an overview of their research and facilities. After a day full of learning and touring, we headed to an open air museum replete with farms and mills from the region spanning many years.

Here we are viewing some test loaves. Our baker friend gave a wonderful explanation of all the samples and how they were processed.

It was nice to compare and contrast their testing methods with those used in the United States. For example, which sample is used as the control? Sometimes the control isn’t the most preferred by consumers–and, who are the consumers? Germans and Americans prefer different types of breads. Americans usually go for white bread, while Germans usually go for hearty, dark, sometimes more bitter type breads. Although, we learned that the trend in Germany may be going more towards the white breads, for some age groups.

The bakers soaking in the goodness of cake test baking! Look at that beautiful crumb!

It was great having the Baking Science majors (Caroline and Sarah M.) and Dave Krishock, the Baker’s National Education Foundation Instructor and teaches the Baking Science courses, around to give even more insights into what we were seeing and learning.

We also toured and listened to lectures at the:

(In English: The Institute for Grain and Fat Analysis) and:

One of the Trivia Questions from the trip was, how many of these (Farinograph) did we see?

Stopping for a group picture at the open air museum just outside of town. What a great looking bunch!

This open air museum in Detmold demonstrated how bread was made a long time ago. For example, the old fashioned way of using wind mills to grind the grains.

-Caroline, Sarah, Sarah (CS squared…or some other fun name like that)


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s