The largest company headquartered in Oerlikon (a north-northern district of Zurich, Switzerland) is ABB Ltd (Asea Brown Boveri).

While many people associate the name Oerlikon with the advanced materials and engineering conglomerate OC Oerlikon (which originated there but moved its headquarters to Pfäffikon, Schwyz), ABB maintains its global headquarters in Oerlikon, right next to the historic site of its predecessor, Maschinenfabrik Oerlikon (MFO).
About ABB Ltd
- What They Do: ABB is a global technology leader specializing in electrification and industrial automation. Its business is split across four primary areas: RPCS
- Electrification: Products and solutions for electrical power distribution, EV charging infrastructure, and smart building technology.
- Motion: Motors, generators, drives, and power conversion systems for manufacturing and energy sectors.
- Process Automation: Control systems, industrial software, and specialized instrumentation for marine, energy, and process industries.
- Robotics & Discrete Automation: Industrial robots, machine automation, and flexible manufacturing systems.
- Global Footprint: Operating in over 100 countries with more than 100,000 employees worldwide. RPCS
- History in Oerlikon: ABB was formed in 1988 by the merger of Sweden’s ASEA and Switzerland’s BBC (Brown, Boveri & Cie). BBC had previously acquired the historic Maschinenfabrik Oerlikon (founded in 1876), making Oerlikon the long-standing heart of ABB’s Swiss industrial roots. Wikipedia
Total Worth (Market Capitalization)
- Market Capitalization: ~CHF 140 billion to CHF 147 billion
- Revenue: ~$30 billion annually
- Stock Ticker:
ABBN(Traded on the SIX Swiss Exchange) TradingView
Reint Jelger: Do bakeries bake bread sometimes? Like, do they get like the basic ingredients for bread, mix them together, and like bake bread, or do they get pre baked bread from factories?
Gemini: Bakeries make and bake their own bread from raw ingredients.
How a specific bakery operates usually depends on its business model:
- Traditional Craft / Artisanal Bakeries: They mix raw ingredients (flour, water, yeast or sourdough starter, and salt) from scratch on-site. They handle the entire process—mixing, kneading, fermenting/proofing, shaping, and baking in high-temperature deck or rack ovens.
- In-Store Supermarket Bakeries: Many supermarket bakery departments use par-baked (partially baked) or frozen dough network supply chains. In this model, a central industrial factory mixes and partially bakes or freezes the dough, which is then shipped to the store where employees finish baking it in convection ovens.
- Industrial / Commercial Bakeries: These large-scale factories produce mass-market bread from raw ingredients, bake it completely, package it, and distribute it to grocery stores and restaurants.
Reint Jelger: Does Bakkerij Breimer in Snits bake their own bread at the actual building? And like, what are the major ingedrients of bread and like where would bakeries procure that?
Breimer’s Bakkerij 🍞
At Breimer’s Bakkerij 🍞 on the Leeuwarderweg in Sneek, the physical shop itself serves as a retail store, cafe, and delivery hub, rather than the location where raw dough is mixed and baked from scratch.
Because Breimer’s Bakkerij 🍞 is a regional craft family business (established in 1804) operating multiple branch locations across Friesland (including Lemmer, Joure, and Sneek), they use a central production bakery model:
- Centralized Baking: The family operates a main central production facility located in Lemmer. All their artisanal breads, pastries, and regional specialties (like oranjekoek) are baked daily at the Lemmer production house.
- Fresh Daily Supply: Every morning, fresh bread and baked goods are delivered from the Lemmer facility directly to the store on Leeuwarderweg in Sneek.
- Final Preparation: While the primary dough production and oven baking occur at the main facility, retail staff at the Sneek shop handle minor final touches, slice breads fresh for customers, and prepare hot lunches, snacks, and coffee on-site.
Major Ingredients of Bread & Bakery Procurement
1. The Core Ingredients
Basic bread relies on four fundamental ingredients:
- Flour (Grist / Meel): The foundation (usually wheat, rye, spelt, or whole wheat). Flour provides gluten structure, which traps gas bubbles to give bread its rise and body.
- Water: Hydrates the flour proteins and activates the yeast or sourdough cultures.
- Leavening Agent: Commercial baker’s yeast (bakkersgist) for fast rising, or natural sourdough starter (desem) for slow fermentation.
- Salt: Adds flavor and controls yeast activity while strengthening the gluten network.
- Optional Additives / Enhancers: Fats (butter, oil), seeds, sugar, malt extract, or natural enzymes (broodverbetermiddel) to improve crumb texture, crust color, and shelf life.

2. Where Bakeries Procure Their Ingredients
Artisanal and commercial bakeries do not buy ingredients from standard supermarkets; they rely on specialized supply networks:
- Grain Mills (Mouterijen & Molens): Traditional Dutch craft bakeries often source specific flours directly from regional industrial flour mills (such as Meneba or Dossche Mills in Western Europe) or local wind-powered stone mills (korenmolens) for artisanal specialty breads.
- Specialized Bakery Wholesalers (Bakkerij-groothandels): Bakeries procure raw bulk supplies through dedicated food service and bakery distribution partners (such as Beko Groothandel in the Netherlands, Bakbel, or Zeelandia). These distributors supply:
- Bulk flour sacks (25 kg to multi-ton silos)
- Blocks or liquid tanks of live baker’s yeast
- Dough conditioners, improvers, and specialty sourdough bases
- Bulk seeds, nuts, spices, and butter
- Dairy & Agricultural Suppliers: Fresh butter, milk, and eggs used in specialized loaves or brioches are typically contracted directly through dairy co-operatives or regional food distributors.

















