Johannes Kamm (53), managing director of the bakers’ guild, during the stollen quality check Photo: Sven Darmer
By Isabel Pancake
A stollen is not always the same as a stollen!
That’s why the bakers’ guild voluntarily tested the quality of 50 stollen from 14 Berlin bakeries on Friday.
“The crust shouldn’t be crunchy, but tender. A hole in the tunnel would be a defect,” says Johannes Kamm (43), managing director of the bakers’ guild.
And when it comes to powdered sugar, less is more. Kamm: “A lot of powdered sugar usually means that the baker has something to hide.” B. flour and butter is strictly regulated! Bakers have to adhere to the so-called “principles for fine baked goods”.
The quality inspectors probably had the best job in the world yesterday: they were allowed to taste the stollen – and then evaluate it. At the end there was a seal.
But: A quality inspector is only allowed to test 30 Stollen per day – otherwise his taste buds get stuck! After all the tastings, the professional testers are not tired of the stollen either privately.
Tester Marian Kalliske (53) on the BZ: “I don’t mind, I could eat stollen every day. At some point the season will be over again.”
