Algae taste fishy and like salt water?
Not the algae that master baker Ludovic Gerboin processes in Moosinning.
A cooperation with the Technical University of Munich makes bread, cream cakes and more possible.
Moosinning
- climate-consciously produced food with a pleasure factor: In the Moosinninger bakery Ways there are baked goods and confectionery with algae in different flavors from hearty to sweet.
The “Alguette”, for example, is ideal for a snack, the cream tartlets with blueberries, raspberries and chocolate represent fine pâtisserie.
One would hardly believe it:
There are algae in there too.
Master baker Ludovic Gerboin and Prof. Dr.
Thomas Brück from the Technical University of Munich (TUM) during a press conference in the bakery.
Recyclable oil is made from old bread
Both share the motivation to break new ground and to try out a lot with a spirit of research.
An innovative cooperation emerged.
Gerboin has been running the Ways bakery for eleven years and is constantly developing new, sustainably manufactured products.
The biotechnologist Brück has lived in Eichenried for just as long.
Both have already worked successfully in teamwork to produce recyclable oil from stale bread - a promising approach to replace problematic palm oil, for which rainforests are cleared.
Now they have experimented with making baked goods and confectionery with algae.
"I also worked one night", reported Brück with a lot of respect for the hard work in the bakery.
The biotechnologist heads the TUM algae technology center in Ottobrunn.
For Gerboin, who has a French and a Bavarian championship title, everyday work begins at midnight.
He develops his new creations whenever a time window opens.
"I'll do that in between."
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Innovative experiments in the bakery: at the press conference (from right) biotechnologist Prof. Dr.
Thomas Brück and the Moosinningen master baker Ludovic Gerboin present their algae creations - for example the "Alguette".
© Matthias Balk / dpa
His pastries with algae, the tartelettes or the sweet puff pastry pockets with cherry and algae filling stand for climate-friendly enjoyment. "The taste experience is very important to me and sustainable production - simply doing something for the environment," says Gerboin.
Last February he started to gradually develop his algae-infused foods.
They were ready in mid-July.
The addition of algae must be dosed finely, "otherwise it tastes bitter".
A little more can be put in with baked goods, less with pâtisserie.
In order to achieve the best possible result, Gerboin tries everything on himself.
The taste of the algae is rather neutral towards Matcha, can be combined very well with nutty foods and does not taste like fish under any circumstances.
A special party gag: tarts with certain algae change their blue look under black light and then glow red.
Algae from the algae pilot plant of the Technical University of Munich in Ottobrunn
As biotechnologist Brück explained, algae served as diverse building blocks in very different areas in order to counteract climate change. The use of salt or brackish water algae conserves fresh water resources. The TUM Algae Technical Center in Ottobrunn is said to be equipped with the world's largest high-performance LED system. The lighting and climatic conditions for practically any place in the world could be simulated there. The spacious research facility also has a closed, fully controlled system for hygienic food production. "A lot can be done with algae," says Brück.
They only need light, water and a lot of CO2 to thrive. Their active consumption of CO2 is trend-setting in terms of climate protection. In the algae pilot plant, the conversion rate is up to 95 percent. Algae are grown in three cultivation halls. They grow ten times faster than land plants. There are about 150,000 species, but only about ten to fifteen species are currently in commercial use. In the Ottobrunn algae technology center, research is being carried out into further possible uses and efficient processes. "It is a vision that we are following in order to make the region climate-resistant," said the expert about his research work, which has just led him to Ludovic Gerboin's Ways bakery.
Those who eat green baked goods are also doing something for their health: algae are rich in protein and vitamins and they have antioxidants.
Mayor Georg Nagler (SPD) was proud at the press conference that such a groundbreaking thing was happening in his community.
It is a “highlight” to be able to accompany such a project “with a global dimension”, as he said.
Nagler spoke of an "enrichment" for the community and the district.
Vroni Vogel
