Our customers benefit from
more than 150 years of experience Back in 1856, Johann Peter Ruckdeschel, master baker and homebrewer, founded a malthouse in the German town of Kulmbach, and very soon IREKS malt became a byword for quality. 
A wealth of experience with cereals, the basic raw materials, plus expertise in the art of baking, led to major successes in the company's subsequent history: 1900: Development of the world's first malt-based, diastatic improver in flour form - MILLIOSE, which enabled bakeries to economically achieve a better, uniform product standard. 1930: Manufacture of the first modern dough acidifying agent: IREKS-FERTIGSAUER. |  | Both products set new standards in the bakery trade. These early achievements make it an obligation for us to continue the tradition today. A tradition which is documented in the name of our family-owned company: IREKS = Johann Ruckdeschel Et Söhne,
Kulmbach (Germany). 
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