From a creamy texture to the ideal melt – many factors come together to create real ice cream enjoyment. Hubertus Tzschirner reveals which ingredients, techniques and subtleties are crucial – for everyone who not only loves ice cream, but wants to understand it.
For over 120 years, Haubis has been synonymous with Austrian baking tradition – and trustworthiness. What began in 1902 as a small bakery is now a fifth-generation owner-managed family business based in the Mostviertel region of Lower Austria with around 1,000 employees. Whether in hotels, restaurants, cafés, or canteens, Haubis accompanies the catering industry throughout the day: from breakfast to snacks to evening service.
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Alex Kühn, founder and mastermind behind Goldhelm Schokolade from Erfurt, is not only shaking up the dessert world with chocolate in 2025, but also with his own natural ice cream. The new “Only 3” line stands for plant-based and sugar-free premium ice cream – with a clear motto: allergy-free, full of flavor and character.
From a creamy texture to the ideal melt – many factors come together to create real ice cream enjoyment. Hubertus Tzschirner reveals which ingredients, techniques and subtleties are crucial – for everyone who not only loves ice cream, but wants to understand it.