Your advantage through scientific precision, practical experience, and AI-driven solutions in baked goods production
Successfully shaping change –
optimizing today, leading
tomorrow.
EXPERTISE IN INNOVATION, PRODUCTS AND PRODUCTION.
Successfully shaping
change – optimizing
today, leading
tomorrow.
EXPERTISE IN INNOVATION, PRODUCTS AND PRODUCTION.
OPTIMIZATION
PROCESS OPTIMIZATION & MANAGEMENT
I support your entire value chain — technically sound, clearly structured, and accountable through to implementation.
From product development and raw material intake to packaging, I take a holistic view of your value chain: technically well-founded, organizationally thought-through, and always with your team in mind.
My approach: I don’t just analyze — I take responsibility and implement together with you.
When does my support make sense?
- Your product quality fluctuates without a clear reason
- Waste and losses impact your margin
- Innovation projects move slowly or lack structure
- You need operational support, not just consulting
- Change initiatives fade away in daily operations
- Leadership positions are vacant or overloaded
Let’s talk.
In a non-binding initial meeting, we clarify how I can support you concretely.
Focus areas:
Driving innovation
Structuring R&D projects and leading them to success, accelerating innovation processes, and guiding product developments from idea to market readiness.
Strengthening management
Professionally managing change processes, establishing leadership structures, coaching teams, and temporarily taking over vacant leadership positions.
Stabilizing processes
Identifying weaknesses in dough processing and production, ensuring product quality, minimizing waste, and eliminating bottlenecks.
Increasing efficiency
Reducing energy and resource consumption, fully utilizing line performance, and eliminating time and material waste.
The result:
Faster innovation
Structured R&D processes, shorter time-to-invoice, and successful product launches instead of stalled projects.
Immediate relief
In case of leadership bottlenecks, I temporarily take on responsibility.
Measurable improvements
Less waste, higher quality, lower costs — proven by clear KPIs.
Stable processes instead of firefighting mode
Predictable production, relieved management, finally room to breathe.
A capable, empowered team
Strengthened and empowered.
Sustainable change
Improvements remain sustainable — no short-term fixes.
BAKING INGREDIENTS
CUSTOM BAKING
INGREDIENT SOLUTIONS
Enzymes, baking improvers and functional blends
My products support you in stabilizing baking processes, reducing costs, and improving the quality of your baked goods.
Focus areas:
- Enzymes for volume, freshness, stability and structure
- Baking improvers for wheat, mixed and rye baked goods
- Improvers for frozen doughs and long fermentation processes
- Customized blends tailored to your recipes
- Clean-label solutions with reduced declaration
Your benefits:
Higher process reliability, more stable and easier-to-handle doughs, consistent product quality, reduced waste, efficient use of raw materials.
AI & RESEARCH
AI &
RESEARCH
The future of the baking industry — intelligent and data-driven
I research how artificial intelligence can be used to make baking processes and recipes more precise and predictable.
Research areas:
- AI-supported recipe optimization
- Prediction of dough and baking behavior
- Analysis of interactions between enzymes, ingredients and process parameters
- Digital models for process stabilization
Your benefits:
More predictable baking processes, better quality with the same raw material input, precise product development, lower trial costs
CONTACT
CONTACT
Let’s improve your processes and products together. I look forward to your inquiry and will be happy to advise you personally.
Ralf Neumann
Managing Director
+49 151 22330302
ralf.neumann@neu-ra.com
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