As creamy as on the first day
Pudinga – the word alone already melts on the tongue like sweet cream. By the way, the name has an Indo-European origin and essentially means “dessert”. And to ensure that this tastes as it should, Pudinga has played an important role ever since the beginning of the 20th century, right up to this very day. Under the name of “Pudinga”, Crespel & Deiters registers its crème powder with the delicate vanilla aroma on the basis of maize powder as a registered trademark at the Imperial Patent Office in 1914.
With this new own brand, the company opens up new, future-oriented business fields that, following the times of need at the start of the 1st World War, are to become an essential mainstay of corporate development. The baker’s guild quickly discovers the ingenious powder, by means of which the cream for cakes and pastries becomes creamier and can be beaten more easily. And housewives in German kitchens also use Pudinga to make their milk soups or desserts creamier and ensure a well-rounded flavour. Business is running well. From Ibbenbüren, Crespel & Deiters supplies bakeries and businesses throughout Germany. However, after the 2nd World War and as of 1950 at the beginning of the “fat” years, the production of Pudinga experiences a truly rapid boom. Pudinga is now used in almost every German household. And in bakeries, the crème powder helps ensure the rapid satisfaction of the high demand for cakes and pastries.