Institute for Cereal Processing


Ear fusarioses and bug damage accompanied our harvest.

Find the harvest data 2019 (in German) here:

Conventional Wheat

Organic Wheat – bug damage across the major part of organic wheat results in sharply decreasing rheological and baking properties of wheat flour

“ The harvest in 2019 promises good heterogeneous qualities and yields”

DI Christian Kummer, 24.06.2019

What does modern science do for our daily bread?

Today’s empowered consumers are more demanding than ever. Trust is one of the strongest factors that influence purchasing decisions and nowhere is this truer than in the case of bread and pastries. What comes onto the plate – or into the breadbasket – must meet clear, transparent and binding criteria.

Our mission is to ensure the quality of bread and pastries – from the field to the oven. We ensure food safety with objective standardized tests and provide for the transfer of skills with a view to stimulating the market.

As a state-of-the-art, highly-efficient laboratory for grain processing with a reputation that has spread far beyond the borders of Austria, we consistently set ourselves new goals as we seek to offer producers, retailers and consumers increased safety and a host of other benefits.

Use this expertise to get a head start on the market. Because access to high-quality cereals, bread and pastries is a fundamental human right.


Christian Kummer
Managing Director