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Bakery Mixes and Other Bakery Products, Confectionery - Chocolate, Enzymes and Enzyme Systems, Flavor Enhancers, Vitamins


The dynamically expanding Stern-Wywiol Gruppe comprises eleven specialist firms. DeutscheBack, Hydrosol, SternMaid, Hydrosol, SternVitamin, HERZA Schokolade, Sternchemie, SternEnzym and OlbrichtArom. They are all active and innovative companies in the world of food ingredients.

The Stern-Wywiol Gruppe can create specialist products such as: flour improvers, baking ingredients, enzyme systems, vitamin & mineral premixes, stabilizing systems, flavourings, functional chocolate, food supplements, blending, filling & processing, lecithin & food lipids, feed additives and oleochemical specialities.

Articles On FoodIngredientsFirst


Food Ingredients News  19 September 2017

Stern-Wywiol boosted by Hydrosol vegan solutions innovation

19 Sep 2017 --- Hamburg-based Stern-Wywiol Gruppe experienced double-digit growth in 2016 with revenues of €464 million (US$553 million) and its Hydrosol subsidiary has made an important contribution to this continued positive balance. As a specialist in stabilizing and texturing systems, in recent years the company has grown to become one of the leading suppliers of stabilizing systems on the international market. In Europe, the company is in the top 3 in the category.

Food Ingredients News  17 January 2017

DeutscheBack Launches Innovative Solution to Keep Baked Goods Fresher for Longer

17 Jan 2017 --- DeutscheBack GmbH & Co. KG presents TopSweet Fresh Cake Plus V for rich cake and short crust pastry batters. This innovative enzyme system improves freshness preservation of the crumb and keeps packaged cakes and baked goods soft and moist longer. The longer-lasting crumb softness boosts the profitability of baked goods. During the development DeutscheBack benefited from the synergies and experience of the Stern-Wywiol Gruppe. 

Food Ingredients News  27 October 2015

KEY INTERVIEW: Stabilizing Systems – Benefiting Through Broad-Based Applications Technology

27 Oct 2015 --- Hydrosol, a specialist in hydrocolloids and proteins, markets stabilizing systems the world over for dairy, cheese preparations, vegetable whipping creams, delicatessen, meat, sausage and fish products, as well as vegetarian and vegan alternative products. On July 1, 2015, Dr. Matthias Moser took up his duties as the new Managing Director of the international stabilizer and emulsifier system specialist. 

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