On May 7, 2024 at TIM ZIP’s premises in Zagreb, the acting dean of the Faculty of Food Technology and Biotechnology at the University of Zagreb, Ph. D. Branka Levaj, signed the final agreement on cooperation on activities of the “Franjo Klarić Centre – research, development and analysis of sourdough and other ingredients for bakery and pastry”. Prior to this, the agreement was also signed by the founders of the Centre, company TIM ZIP, as the initiator, Richemont Club Croatia and the Ivan Bulic Foundation.

With this act, all formal prerequisites were met to commence the activities of the Centre based in a specially equipped biochemical laboratory, and having a presentation bakery and seminar rooms of TIM ZIP at its disposal. The primary mission of the Centre is to research and gather new information, and to enhance knowledge about sourdough and the technologies for its production, preservation, and use in various food products. Besides sourdough, the Centre’s activities will also include the research of other ingredients for bakery and pastry, continuous education for bakers, pastry chefs, food technologists, and teachers from vocational schools and higher education institutions, with the goal of implementing new knowledge in areas related to the food industry, as well as further cooperation of project participants on scientific projects.

The Centre is named after Grad. Eng. Franjo Klarić, who graduated in 1970 at the Faculty of Food Technology and Biotechnology in Zagreb, and spent his entire working life, more than sixty years, in the most responsible positions in the bakery industry. In addition to his work in the most significant bakery companies in Croatia, he also gained knowledge, skills, and experience in Germany and Italy. During his working life, and even today, he has been called the best theoretician among practitioners and the best practitioner among theoreticians in the baking industry of the region. He generously shared his vast knowledge and experience with the young bakers, and many of his “students and trainees” are today at the most prominent leadership bakery positions in the region. As the pinnacle of his dedication to the profession, Franjo Klarić translated five expert books from German, and seven years ago, he wrote the first Croatian authored book “Modern Technologies for Bakery and Pastry – Raw Materials and Products.”

Through its activities, the Franjo Klarić Centre aims to ensure the advancement of bakery, pastry and confectionery in these areas. The Centre will collaborate with leading experts in the profession, participate in researches aimed at acquiring new scientific knowledge, and encourage the scientific and professional development of the students at the Faculty of Food Technology and Biotechnology University of Zagreb.