An expert jury comprises representatives from the organisers, professional and conceptual supporters, the specialised media and the bakery and confectionery trades. The jury which is made up of representatives of the organisers, the professional and conceptual supporters, the specialised media and the bakery and confectionery trades, reach their decision by simple majority. The decision of the jury cannot be challenged. The judges' decision is final.

Below: Members of the 2019 jury

Michael Kleinert

Jury leader

Prof. Michael Kleinert, leadership in the institute for Food and Beverage Innovation (ILGI), Campus Grüental in Wädenswil (Switzerland). He teaches and conducts research at the Zurich University of Applied Sciences (ZHAW) and heads the Institute for Food and Drink Innovation (ILGI). As a trained baker and a trained food engineer, he is intensively involved with bread. Together with his team, he examines raw material and process relevant factors that influence the quality of bread.

Prof. Kleinert is a trained master baker and has studied food technology at the University of Applied Sciences Lippe in Lemgo / Detmold. At the end of his studies he developed the "Goldstücke" (TK-rolls) for Coppenrath & Wiese. He then followed the interesting challenge of leading the field of quality assurance and flour analysis at the internationally renowned bakery school Richemont in Lucerne / Switzerland. In 2000, he began to work in the business world. On the initiative of Fredy Hiestand, he initially assumed responsibility for various Hiestand International projects in Switzerland, Malaysia, Singapore and Japan.

In 2002 he was given responsibility as Head of Production Switzerland with more than 300 employees at 3 locations. In 2004, he followed the reputation of the Zurich University of Applied Sciences in Wädenswil. He heads the Institute for Food and Beverage Innovation with 80 employees in 8 departments (microbiology, sensor technology, aromatics research, process engineering, sustainability, packaging, etc.). In his lecturer function for bakery technology, he is mainly devoted to the aroma of baked goods. As an expert in aroma and inventor of bread aromarades, he is particularly concerned about raising the awareness of high-quality bakery products in the population. His goal is to anchor the sensory enjoyment of premium baked goods deeply in the consciousness of the end consumers.

http://www.ilgi.zhaw.ch

Jochen Baier

Jochen Baier from Herrenberg inhaled the scent of freshly baked bread from a very early age and developed his passion from it. For 20 years now, Jochen Baier has been working with biodynamically cultivated grain by the Demeter Schönberghof. For him, the quality of his bread begins in the field. This is the only way he can realise his demand for purity and taste in the baking process. He is the only one in Germany to win both the German Champion of Bakers and of Confectioners. As Confectioner of the Year and World Champion in Traditional Bread Baking, he is among the most respected and competent experts worldwirde. Not without reason, he was appointed "World Baker of the Year 2018" by the World Federation of Bakers and Confectioners. In addition to his activities as juror at the side of Johann Lafer in the TV-show "Germany's best baker", founding member of the Baker's National team as well as consultant and author of specialist books, he has been leading his family business in the sixth generation in the Swabian town of Herrenberg with great success until today.

Awards

1992 - Winner of national confectioners' competition

1993 - Winner of national bakers' competition

1994 - International bakers' competition in the Netherlands (5th place)

1994 - World Championships of Confectioners in Tokyo / Japan (4th place)

1998 - Confectioner of the Year / German champion (1st place)

2005 - Marktkieker award-winner / Innovation award, industry Oscar

2006 - Top founder of business / Special award succession IHM Munich

2008 - Member of the national team of the German bakery trade

2010 - State prize-winner / Innovation award of the state government

www.baecker-baier.de

 

Brigitte Ewald

Brigitte Ewald, nee Arnold, used to be a principal at the Akademie Deutsches Bäckerhandwerk – Württembergische Bäckerfachschule Stuttgart.

Owing to her years of experience in sales as a sales manager and as a seminar leader for all questions on sales and marketing, she dedicated herself to training the young generation in the bakery trade. Her motto is "making others successful". Brigitte Ewald came to the bakery school after years of experience in sales as a sales manager and took over the vocational training for sales assistants in 1992. In this environment she made a good name for herself, also outside the school. Her activities also include providing local sales training courses in the companies. In the master course for bakers she has the training modules "Marketing, advertising and sales".

In 2010 Ms. Ewald was appointed principal of the Bäckerfachschule Stuttgart.

For years she has been involved on various committees of the bakery trade on a voluntary basis. She is Chairperson of the Vereinigung der Backbranche (VDB), and member of the Vocational Training Committee.

For some years now Ms. Ewald has been in intensive contact with the Emma-Hellensteiner School in Brixen / South Tyrol. Training courses also take place there each year for sales assistants.

www.baecker-bw.de/de/section_14.php 

 

Ulrike Sailer-Keil

Ms. Ulrike Sailer-Keil, Dipl. Betriebswirt (BA) (Graduate in Business Management), sales manager and partner of the bakery/cake shop Sailer GmbH, married, 2 children.

2001 - Two-year training for specialised shop assistant in bakery trade and graduation with distinction.

2001 - Two-year voluntary work as the First Pretzel Queen of the State Association of Guilds of the Württemberg Bakers

2003 - Several internships in bakeries and cake shops in Germany and France

2003 - Three-year course at the University of Cooperative Education Stuttgart with internships at the privately-owned bakery Wimmer in Munich, graduated as business economist (BA)

Since 2005 - Member on the Examination Board for intermediate and final examinations for the area of bakery and confectionery sales assistant

Since 2006 - Sales Manager and partner of the bakery/cake shop Sailer GmbH

www.baeckerei-sailer.de 

Falk Steins

Falk Steins has been part of the editorial staff of the trade journal BÄKO-magazin since 1999 and in 2004 took over as chief editor of the trade journal for bakers and confectioners, which, at the same time, is the official organ of BÄKO, economical association of the bakery and confectionery trades.

The BÄKO-magazin from the Chmielorz publishing company in Wiesbaden has already been supporting the südback Trend Award for years as a media partner of Messe Stuttgart. In addition to participating on the jury, the work also involves providing extensive reports before and after this innovation competition and announcing the winners in the daily trade fair newsletter, amongst other things.

www.baeko-magazin.de 

www.chmielorz.de

 

Reinald Wolf

Reinald Wolf has been editor of the trade journal Allgemeinen BäckerZeitung (ABZ) since 1999 and was responsible for various trade titles. He is one of the initiators of the südback Trend Award and as a journalist has accompanied the positive development of this renowned innovation award from the start.

www.abz.de 

www.abzonline.de 

 

Jean-Pierre Nachtsheim

2004 - today: BÄKO-ZENTRALE NORD eG/BÄKO-ZENTRALE eG, Authorised representative, Division manager Machinery & Devices

1998 - 2004: Tengelmann Group, last Distribution at kd kaiser's drugstore GmbH
Purchasing manager Non-Food/Authorised Representative

1994 - 1997: Nanz/Preisfux (AVA - Group)
Purchaser Non-Food/Drugstore

Training: Banker

Karin Becker

Karin Becker is married with three adult children. She is a local councillor. After her graduation from high school, she went to Israel and Norway and finished a two-year training to become an industrial clerk. She is married to Johannes Becker who is a master baker and confectioner and runs his own company including a bakery, confectionery and café. Becker later completed a training as a specialist saleswoman in the food trade. Together, Mr and Mrs Becker lead their company for more than 20 years. They trained numerous young people and often accompanied them to very successful degrees.

Awards & Recognitions: 200 Best Bakers of Germany, Highlight of the Economy

In 2012, the focus of her activity shifted towards her work in the Becker's Masterpiece company for bakery and confectionery technology. Karin Becker is the business manager there. Since 2013, she has been contributing her experience to the office of the Baden-Württemberg Regional Association of Confetcioners Guild. The South Baden confectioners guild has named her managing director. Her main tasks are the organisation of trade fair appearances, of participation in the competitions taking place there, in supporting the talents in the confectionery industry as well as in classic tasks like accounting, financial statements and annual reports.