Dieckmann GmbH & Co. KG

Koverden 1
31737 Rinteln

Fon: +49 (0) 5152 / 699 71-0
Fax: +49 (0) 5152 / 699 71-29



Winter wheat

BOOMER – Booming Yield in Group 1:

  • Very high yield potential
  • Good lodging resistance
  • Above-average frost resistance

Our winter wheat variety BOOMER achieves convincing yields and is easy to handle in cultivation, even under problematic conditions. Numerous satisfied farmers confirmed that. BOOMER is classified in baking quality group 1, and is also characterised by its very high yield potential.



Waxy wheat

Overview of the benefits:

  • Amylopectin-starch
  • High water binding capacity, low retrogradation
  • High stability during processing
  • Use as binders in food products, to reduce the fat content and to preserve freshness.

Our waxy wheat varieties have a particularly top quality for so-called „Clean Labelling“ products, natural foods without additives which are subject to declaration.

Waxy wheat grains contain 100% amylopectin in their starch, while starch in conventional wheat varieties is a mixture of about 75% amylopectin and 25% amylose.  For this reason the flour of waxy wheat grains has completely new processing properties, similar to the characteristics of chemical modified starch. Waxy wheat flour may replace harmful substances in sauces, soups and mayonnaise (Clean Labeling) as binders. Amylopectin rich starch has a high frosting and defrosting stability and induces a full-bodied mouthfeel. Thus, flours of waxy wheat grains can be used in bakery products to reduce the percentage of fat whithout any influence on the full development on flavour and taste, optical and handling aspects of the foods. Baking goods containig waxy wheat flour keep food fresh for a longer time.

Our waxy wheat varieties are exclusively produced in a closed system with cultivation contracts. Here we work in close cooperation with leading companies of the German milling industry.

Our beta®Barley- Simply brillant!

About half million viewers informed themselves on 14.02.12 about the beta®Barley by DIECKMANN Seeds. The magazine "Simply brillant" by the German TV station MDR reports about genious innovations. Journalists from the MDR magazine visited DIECKMANN Seeds to report about the beta®Barley and the beta®Barley bread, which helps to lower cholesterol.

Food Ingredients Europe 2011

The Emsland Group presents betaGERSTE® at the Food Ingredients Europe 2011


Inventor Centre Northern Germany (EZN)

The inventor Centre Northern Germany (EZN) celebrated its 30th birthday on 10th October 2011. Universities, businesses and inventors had the honour on this occasion and presented their inventions in Hanover. Also DIECKMANN Seeds with the betaBARLEY® joined the game.

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FEI - Project Of The Month

The research group of the food industry (FEI) has nominated the beta-glucan rich barley as the project of the month

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