From tartar to coffee granules

Success wasn't granted to us overnight, and often led to detours. One of these detours was the production of instant coffee.

The Budenheim chemical factory was originally founded for the production of tartar, which was a key ingredient in baking powder and pharmaceutical products. Its production was easy.

The tartaric acid contained inside the leaves and stems of grapevines was boiled and the tartar extracted. The profitability prospects were, however, poor, given that the market was already saturated.

The turning point arrived through a procedure for the production of coffee granules, which the company acquired in 1912. This involved boiling coffee beans in various extraction processes and leaching them under pressure. The concentrated coffee solution was then vacuum-dried, sieved and packaged into metal cans. The 'Cefabu' granulated coffee became a huge sales hit, yielding a creamy, brown colour and a delicious taste when brewed.

At the beginning of World War One, raw materials were in short supply. An alternative to coffee was easy to find. However, things proved more difficult with tartar, the production of which was still underway. The USA had already proven that sodium pyrophosphate could be used in the production of baking powder. For Budenheim's innovative management, this served as motivation to explore a new field: the production of phosphates.