UNIFERM: rooted in fermentation

In 1975, the company UNIFERM emerged from the merger of Hefe-Union and Rheinische Preßhefe und Spritwerke GmbH in Werne. However, UNIFERM can look back at a much longer tradition with its different predecessors starting in 1737.

Today, UNIFERM group, with its production sites for fresh baking yeast in Monheim (Rhineland) and for fermentation products and baking agents in Werne (Westphalia), is one of the leading manufacturers of baking ingredients in Germany. The high potential performance of our products is enhanced by the specialist compentencies of our logistic company UNILOG (UNION Frischelogistik).

UNIFERM offers everything under one roof: profound fermentation competence, extensive know-how of baking agents, and the personal service on baking technology and application are all available to our customers in the baking industry.

Our main asset are the committed employees of UNIFERM: they bring know-how and passion to continuously improving products and services and to finding new solutions which help us and our customers to always be one step ahead.

They are what our success is built on.

Let’s have a closer look at what UNIFERM is made of.

UNIFERM group: key facts und figures

Around 400 committed employees
Two production sites
Approx. 100 million euros turnover
More than 10,000 happy customers
International trading network
Quality "Made in Germany"
UNILOG - logistic solutions within the group
UNILOG - state-of-the-art warehouse logistics
Tradition since 1737

The history of our brand

Here at UNIFERM we work every day to ensure that bakers can produce baked goods of exquisite quality and unique freshness using the best ingredients.

The fermentation process plays a crucial role when it comes to developing flavour. If you master fermentation properly, you are in control of how the baked good will taste. That includes more than the quality of your yeast or sour dough: moreover, it is the sophisticated interaction of all baking ingredients and careful processing of the dough that makes the baked good what it is supposed to be: a masterpiece of fine flavours.

We are masters of this art. Because we know how to create good taste.

This is something we have encompassed reliably for generations.

UNIFERM

is derived from

UNIon der FERMentationsspezialisten

UNIon of specialists in FERMentation

Brand history at a glance

A journey through time

Learn more about our history which began with Johan Bernard Moormann in 1737. Until today, the Moormann family has been in charge of the company fortune – now in their ninth generation.

1737 to 1800 – How It All Began Farming, brewing and distilling are the solid foundation of our success story.

1737

Johan Bernard Moormann founds a distillery and brewery joined by an inn and later by a wine shop.

1765

Johan Bernard Moormann Jr continues the business.

1800 to 1850 - The Expansion Yeast helps to build a new production line.

1805

Rudolf Moormann expands his brewery and distillery and gets known beyond the town of Werne.

Portrait Johann Bernhard Rudolf Moormann

1837

Johann Bernhard Rudolf Moormann continues his joint business as a farmer, innkeeper, brewer and distiller. He acquires a stake in a windmill to ensure the supply of raw materials for his distillery and brewery. He becomes known outside the Münsterland region.

A new production line is established at the Moormann company: yeast production is started, generating a valuable by-product of distilling. The excellent technical and practical know-how is used to improve the production process.

1850 to 1900 - The Pioneers This era sees the beginning of industrial yeast production.

1863

Hubert Anton Rudolf Werner Moormann continues the business as a sole proprietor.

Bernhard Paul Heinrich Moormann is groomed for a position in his father’s company. He drives the industrial expansion of the Moormann company. Acquiring two mills in Werne further boosts the distillery Business.

1899 bis 1901

The old works are replaced by a modern yeast factory in the town centre of Werne. This step of industrialisation helps to significantly expand production capacity in the new plant.

1900 to 1950 - The Innovators The technology of yeast production becomes more sophisticated.

1901

The new yeast factory is finished, and the new aerobic production process is implemented in the production. This process helps to produce more yeast than the amount won in the traditional distilling process; here, the proving liquid has to be continuously aired as to stimulate the growth of yeast cells. Due to this process, Moormann yeast achieves a very high quality and is much appreciated as a leavening agent in baking.

1912

Moormann celebrates 175 years of business. Even during World War I, the production of yeast and other food products is continued albeit under severe conditions.

1918

A stake is acquired in the aerobic yeast factory and distillery H.H. Leptien in Kiel in North Germany.

Rye and malt are increasingly replaced by molasses as the nutrient raw material in yeast production.

1920

The yeast and spirit factory Haaren, owned by a group of master bakers in Aachen, is acquired and renamed as Hefefabrik Rheinland. The distribution of yeast is expanded by means of Moormann’s own logistics network. The striking delivery vans with the yellow varnish ensure that yeast is most swiftly transported to the customers.

1930

A new fermentation building is erected. Now all fermenters and molasses tanks are made of stainless steel.

Dr. Arnold Rudolf Heinrich Moormann setzt die begonnene Modernisierung der Hefeproduktion in Werne fort.

1932

Dr. Arnold Rudolf Heinrich Moormann carries on the modernisation process of yeast production. Studies done at the Berlin Institut für Gärungsgewerbe (institute for fermentation industry) corroborate the scientific advance of yeast competence.

1937

At its founding location in Werne the company celebrates 200 years of business. Yeast produced by R. Moormann has become a brand that stands for products of first-class quality and excellent reputation.

1938

The yeast and spirit factory M. Fischl’s Söhne in Limmersach near Klagenfurt (Austria) is acquired; likewise, a stake is acquired in the yeast factory in Strasbourg (France).

1939 bis 1945

The factory and the fleet are heavily damaged during World War II. The factories in Aachen are destroyed by bomb attacks and the factories in Klagenfurt and Strasbourg are seized.

The first post-war years

After repairing the heavy war damages, production in Werne is resumed and the supply of fresh baking yeast to bakers and bread factories is again ensured by the company’s own deliveries. The yeast factory R. Moormann is to become the biggest private German enterprise in this industry.

1950 to 2000 - Reconstruction and Expansion New products of proven quality are developed.

1950

The yeast factory works are modernised and two more storeys are added to achieve more floor space.

1952

The “Bäcker-Backpulver”, a baking powder specifically created for the baking industry, is introduced under the R. Moormann brand.

1962

225 years of business are celebrated in Werne.

1972

Dr. Günter Moormann takes over the management of R. Moormann.

1974

The companies R. Moormann, Nord-West-Deutsche Hefe- und Spritwerke AG (Hamelner Hefe) and C.C. Christiansen merge to become Nordwestdeutsche Hefe-Union, Hefe und Spiritusfabrik GmbH und Co. KG (HEFE-UNION) with its head office in Werne.

1975

HEFE-UNION enters into a joint venture with Rheinische Preßhefe- und Spritwerke in Monheim; the new company is called UNIFERM (UNIon of FERMentation specialists).

1976

UNIFERM’s administration facilities are built in Werne; a new packaging plant for yeast is erected as well. The yeast production is relocated to the Monheim site.

Since 1980

Continuous investment is made into the Monheim yeast production. The manufacturing of liquid yeast is automated, the packaging process is modernised, and the sewage system is enlarged.

1986

UNIFERM baking yeast receives a new uniform packaging.

1988

The product portfolio is supplemented by baking agents and the introduction of the baking agent “Mani-Rösch” for bread rolls.

1989

Takeover of liquid yeast manufacturer Pleser in Darmstadt.

1990

First supplier of liquid yeast: delivery is done in containers and tank lorries.

1992

The baking agent production is established including a test bakery and a showroom for baking.

1999

Investment is made into new technology, and capacities are enlarged by the new construction of a fermentation chamber providing six fermenters, a packaging line and a fully automated refrigerating warehouse.

Takeover of nutrient manufacturer INA-Nährmittelwerke.

2000 until today - Set on Course Combining tradition and state-of-the-art know-how for safe baking