Cereal-based foods

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Working group cereal-based foods

Scope of work

Cereal-based foods include all foods whose main value and character-defining components are products made from cereals - these are essentially cereal-based foods, bread, pastries and pasta.

The working group currently comprises 14 active and 15 corresponding members.

The working group currently comprises 14 active and 15 corresponding members. The members come from the following areas

Investigation facilities for official food control
Trade laboratories
Manufacturers and associations
Scientific institutes

Management of the working group

Obmann

Alexander Meyer-Kretschmer
Verband Deutscher Großbäckereien e.V.
Bochumer Straße 33
40472 Düsseldorf
Tel.: 0211 / 653086
E-Mail: meyer-kretschmer@grossbaecker.de

Deputy deputy

Helen Wagner
Limbach Analytics
Email: h.wagner@analytics-leipzig.de

Secretary

LM-Chem. Melanie Bauermann
E-mail: Melanie.Bauermann@cvua-rheinland.de

Term of office: 2026 - 2028

Exchange of information on scientific viewpoints, technical knowledge and food law assessments from the various areas with the aim of harmonising the current state of knowledge and bringing the viewpoints of the areas represented as close together as possible. This applies in particular:

Observation of the latest case law in food law, in particular for cereals, baked goods and pasta
Opinion on the amendments to the guidelines for bread and small baked goods, pasta and fine baked goods of the German Food Codex Commission (guidelines)
Development and publication of recommendations in cooperation with the manufacturers' associations concerned
(see: http://www.wissensforum-backwaren.de)
Development and publication of definitions
for certain cereal products (e.g. muesli) in collaboration with the DLG, for fine baked goods (e.g. croissants, almond croissants, almond croissants)
in cooperation with the DLG. croissants, almond croissants) and hygiene regulations for facilities in sales outlets (e.g. self-service systems for unpackaged bread and rolls)
The definition of "muesli" is published in the annual "DLG Test Specifications for Bread, Fine Bakery Products, Cereal Foods and Confectionery". These can be requested by email: backwarenwettbewerbe@dlg-frankfurt.de.
Scientific and legal assessment of novel manufacturing processes, in particular taking into account the relevant guidelines (e.g. reconstituted wholemeal milled products)
Organisation and implementation of training courses on advances in food technology, analysis and hygiene and on developments in food law

Determination and improvement of special analysis data and correlation factors for the conversion to contents of value-adding ingredients (e.g. flour, milk, butter, eggs, cocoa) in recipes (www.behrs.de)
Developing and publishing position papers on current topics
Co-organising the annual Food Law Day of the Working Group for Cereal Research (Detmold) by proposing topics and giving presentations

Final report on the ergot and ergot alkaloids in wheat project (2025) (pdf)
Opinion on fermented wheat flour (2025) (pdf)
Updated collection of decisions (2025) (pdf)
Results from minutes of WG meetings 1998 - 2021 (pdf)
Opinion on Bread-like products without cereal content, a new trend? (2023) (pdf)
Duty of notification for laboratories (2019) (pdf)
Opinion on plant fibres (2016) (pdf)
Baked goods from the stone oven (2015) (pdf)
Recommendations for baking mixes for household use (2015) (pdf)
Use of aluminium utensils in the production of lye pastries (February 2015) (pdf)
International sales description for bread and bakery products (2014) (pdf)

Downloads

Annual report 2024

Annual report 2023

Annual report 2022

Annual report 2021

Annual report 2020

Annual report 2019

Annual report 2018

Annual report 2017

Annual report 2016

Annual report 2015

Annual report 2014

Annual report 2013

Annual report 2012

Annual Report 2011

Annual report 2010

Annual report 2009

Working group cereal-based foods

Scope of work

Cereal-based foods include all foods whose main value and character-defining components are products made from cereals - these are essentially cereal-based foods, bread, pastries and pasta.

The working group currently comprises 14 active and 15 corresponding members.

The working group currently comprises 14 active and 15 corresponding members. The members come from the following areas

Investigation facilities for official food control
Trade laboratories
Manufacturers and associations
Scientific institutes

Management of the working group

Obmann

Alexander Meyer-Kretschmer
Verband Deutscher Großbäckereien e.V.
Bochumer Straße 33
40472 Düsseldorf
Tel.: 0211 / 653086
E-Mail: meyer-kretschmer@grossbaecker.de

Deputy deputy

Helen Wagner
Limbach Analytics
Email: h.wagner@analytics-leipzig.de

Secretary

LM-Chem. Melanie Bauermann
E-mail: Melanie.Bauermann@cvua-rheinland.de

Term of office: 2026 - 2028

Observation of the latest case law in food law, in particular for cereals, baked goods and pasta
Opinion on the amendments to the guidelines for bread and small baked goods, pasta and fine baked goods of the German Food Codex Commission (guidelines)
Development and publication of recommendations in cooperation with the manufacturers' associations concerned
(see: http://www.wissensforum-backwaren.de)
Development and publication of definitions
for certain cereal products (e.g. muesli) in collaboration with the DLG, for fine baked goods (e.g. croissants, almond croissants, almond croissants)
in cooperation with the DLG. croissants, almond croissants) and hygiene regulations for facilities in sales outlets (e.g. self-service systems for unpackaged bread and rolls)
The definition of "muesli" is published in the annual "DLG Test Specifications for Bread, Fine Bakery Products, Cereal Foods and Confectionery". These can be requested by email: backwarenwettbewerbe@dlg-frankfurt.de.
Scientific and legal assessment of novel manufacturing processes, in particular taking into account the relevant guidelines (e.g. reconstituted wholemeal milled products)
Organisation and implementation of training courses on advances in food technology, analysis and hygiene and on developments in food law

Determination and improvement of special analysis data and correlation factors for the conversion to contents of value-adding ingredients (e.g. flour, milk, butter, eggs, cocoa) in recipes (www.behrs.de)
Developing and publishing position papers on current topics
Co-organising the annual Food Law Day of the Working Group for Cereal Research (Detmold) by proposing topics and giving presentations

Final report on the ergot and ergot alkaloids in wheat project (2025) (pdf)
Opinion on fermented wheat flour (2025) (pdf)
Updated collection of decisions (2025) (pdf)
Results from minutes of WG meetings 1998 - 2021 (pdf)
Opinion on Bread-like products without cereal content, a new trend? (2023) (pdf)
Duty of notification for laboratories (2019) (pdf)
Opinion on plant fibres (2016) (pdf)
Baked goods from the stone oven (2015) (pdf)
Recommendations for baking mixes for household use (2015) (pdf)
Use of aluminium utensils in the production of lye pastries (February 2015) (pdf)
International sales description for bread and bakery products (2014) (pdf)

Working groups

Chemistry for a better world

Working groups

Working group cereal-based foods

Scope of work

Management of the working group

Obmann

Deputy deputy

Secretary

Tasks and objectives of the working group

Special activities

Position papers and recommendations

Downloads

Working group cereal-based foods

Scope of work

Management of the working group

Obmann

Deputy deputy

Secretary

Tasks and objectives of the working group

Special activities

Position papers and recommendations

Downloads