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For our baker friends
For over ten years we have been working successfully with small and medium-sized bakeries in particular. Industry experts know us for our exquisite quality. The latest research results always "flow along".
Our company "lives" from recommendation and professional articles. Small bakery conventions like to invite us for speeches.
Elisa SpringWater flows in more than 250 bakeries in Germany, Austria, Switzerland, Belgium and France. Of these more than 100 businesses use between 1000 and 6000 tons of flour per year.
A conversation on bakers and their daily bread
Hans Stumpf: 250 European bakeries already work with the Elisa SpringWaterSystems. The best bakeries in the country, many of them "Karcisky-Inpraxis" bakeries, are satisfied clients of yours. The "Stadtbäckerei Junge" in Lubeck is considered the flagship bakery of Europe by many. We have read from Axel Junge that from his many years of experience the first priority in baking is the flour; second priority is the water, then comes the dough process followed by the "hardware". The water is revitalised in the "Stadtbäckerei Junge" with the Elisa SpringWaterSystem. What is so special about it?
Gebado: We love our work, we work hard and researching the basis (the results in the bakeries) is "mental fuel" for us. Mentally we focus on ourselves. We respect our trade rivals and all ways of "water treatment", be it conventional or new methods, each method is interesting to me and I can learn from it. If we had it our way we would co-operate a lot more with other companies, scientists and institutes. We ourselves use only traceable and natural methods, which we can see within the untouched nature. I think most inventions are based on copying natural processes and phenomena. We have got many excellent contacts, our technology attracts worldwide interest and from what it "looks like" at the moment ElisaTechnology will keep on spreading all over the world under our direction. We are just open for connections - the connective force of water - and this is how we think and act.
Hans Stumpf: In the German baking trade press there are sometimes articles, which call your systems "unscientific" and say the effect would be hard to trace. It is a matter of believing, they say.
Gebado: But that is totally normal. Look, 500 years ago the earth was still a disk. Science of today is in a difficult position. The only "free scientist" I can find are among my Swiss friends. In addition, all of the physical science is in turmoil since quantum physics and nuclear physics have proven many "scientific facts" to be wrong. And concerning the belief: we develop technologies, which work whether you believe in them or not. Furthermore, I can only recommend that you believe in what you do and in yourself.
Hans Stumpf: You are also in contact with the bakery improver industry. Why is that? It is demonstrable that the amount of bakery improver can be reduced when ElisaWater is used.
Gebado: In the beginning, I was surprised, as well by the first steps of the bakery improver trade approaching us. The explanation was again a simple one. I was told that the bakery improver salesperson, who also sells flour, noticed that over a period of about eight years none of his clients who bakes with ElisaWater ever had any problems with bakery improver or flour. This makes me very happy, especially as two providers who seemingly don't go together all of a sudden find a common denominator and a significant common benefit. And that is what it is all about anywhere, isn't it? We just need to look where our common denominator is in order to explore new paths. Everything is connected to everything else; separation is only created in our minds. In their hearts all people wish for peace; that is our common denominator. But let's stay with the water
Hans Stumpf: Being a management consultant and a master baker, I know many businesses in Central Europe who work with ElisaWater. When I spoke about water with them, I generally heard positive statements about the ElisaSpringWaterSystem. What was remarkable, as well, was that many of the businesses, who had problems with lime deposits before installing ElisaWater, reported excellent improvement. This leads to an interesting double benefit from ElisaWater. On the other hand, I heard contradictive statements from the staff members in the bakeries, who are sometimes not so convinced of the effects.
Gebado: I know that issue. I once spoke in front of about twenty executive producers from medium-sized bakeries. From some of them I had written test results about the improvements through ElisaWater in front of me. And during the course of the discussion all participants except for one denied that they had found little change, which they could trace back to ElisaWater. By the way, when it comes to prevent lime deposits we have become very successful. We are in contact with furnace manufacturers concerning this matter.
Hans Stumpf: Do you know the expression: "What can't be mustn't be". It seems to just be in human nature that new discoveries take time before they are accepted by society. I think it just scares many people when their concept of "how the world works" is questioned. That needs patience.
Gebado: My motto is: I "believe in nothing innately and think everything to be possible". In this way, I practise critical awareness and learn to think and also feel independently.
Hans Stumpf: In my seminars the topic of "lack of critical ability" is on the forefront of the agenda. How often do I hear that the professor has got a different opinion on this… of course, maybe the opinion of those who "unofficially" pay him. "He who pays the piper calls the tune".
Gebado:
Everything follows; water connects - nature's perfection is our role model. And nature is unique, every person is unique, every snowflake is unique. Let us stand up to our uniqueness - it makes us authentic and trustworthy for many.
Thank you for the pleasant conversation.
Hans Stumpf: I'm thanking you, as well. You always give me something to think about. Good bye.
About Hans Stumpf:
Hans Stumpf is a master baker, business economist. To businesses in baking he is available as a consultant and coach. He writes articles for various trade publications.
Contact:
Hans Stumpf
phone: 0049 9262 9626
mail: stumpf@marketingoffice.de
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