Flour Sack of the Year comes from Guadeloupe
Flour Sack of the Year comes from Guadeloupe - Mühlenchemie names Grands Moulins des Antilles winner of the “Flour Sack of the Year 2018” award - “L’Antillaise” flour sack is decorated with the portrait of a self-confident young Creole woman from the Antilles - The motif stands for cultural diversity and the vitality of Creole cuisine
Flour Sack of the Year comes from Guadeloupe
Flour Sack of the Year comes from Guadeloupe - Mühlenchemie names Grands Moulins des Antilles winner of the “Flour Sack of the Year 2018” award - “L’Antillaise” flour sack is decorated with the portrait of a self-confident young Creole woman from the Antilles - The motif stands for cultural diversity and the vitality of Creole cuisine
Durum prices at their highest: Pastazym provides remedy for pasta producers
Durum prices at their highest: Pastazym provides remedy for pasta producers World Pasta Day is a day of enjoyment, but pasta producers are currently confronted with rising durum prices. With its enzyme range Pastazym, Mühlenchemie now offers the pasta industry a way use the much cheaper soft wheat with the same "al dente" quality.
The unique FlourWorld Museum has been enlarged
The unique FlourWorld Museum has been enlarged  In the centre of new theme room “Gods of Grain” stands the little corn mummy, still in its well-preserved sarcophagus in which it was to be buried over 2,000 years ago. It is a falcon-headed representation of Sokar and Osiris, the gods of the dead.
Visit to the FlourWorld Museum by the Swiss School of Milling
Visit to the FlourWorld Museum by the Swiss School of Milling A specialist conference traces the connection between flour treatment and the history of cereals
Visit to the FlourWorld Museum by the Swiss School of Milling
Visit to the FlourWorld Museum by the Swiss School of Milling A specialist conference traces the connection between flour treatment and the history of cereals
Pastazym PD greatly improves the cooking tol-erance of pasta.
Pastazym PD greatly improves the cooking tol-erance of pasta. In Pastazym PD, the Ahrensburg flour expert Mühlenchemie has developed a new enzyme system that ensures excellent cooking stability of the pasta even under extreme conditions.
New Mühlenchemie visuals follow on from the 2006 campaign
New Mühlenchemie visuals follow on from the 2006 campaign All the original young models were found, and agreed without hesitation to act once more as brand ambassadors in support of Mühlenchemie's 2018 key visual.
New Mühlenchemie visuals follow on from the 2006 campaign
New Mühlenchemie visuals follow on from the 2006 campaign Mühlenchemie’s key visual in 2006 became an international symbol of good flour improvers. True to the claim, “Food for Generations”, the family-owned company from Hamburg decided to reunite its models for a campaign update.
Mühlenchemie engages in research at the Canadian International Grains Institute
Mühlenchemie engages in research at the Canadian International Grains Institute In research conducted at the Canadian International Grains Institute (Cigi), Mühlenchemie tested the use of enzyme systems and other additives in the production of pasta.
Digital Navigator: Mühlenchemie introduces flour optimization by smartphone
Digital Navigator: Mühlenchemie introduces flour optimization by smartphone An aid to deciding on additives and enzymes is now available as a real-time web application. A self-service tool complements individual applications consultancy on-site.
GAIN certification: Mühlenchemie’s affiliate in China is ready for the World Food Programme.
GAIN certification: Mühlenchemie’s affiliate in China is ready for the World Food Programme. The production plant in Suzhou meets all the quality requirements for supplying micronutrient premixes to the World Food Programme (WFP).
Drought is causing high falling numbers in wheat
Drought is causing high falling numbers in wheat The long drought in many regions of the European Union and Eastern Europe has caused massive damage to the wheat crop.
Mühlenchemie holds a conference for West Africa’s flour producers
Mühlenchemie holds a conference for West Africa’s flour producers Mühlenchemie had issued an invitation to a family meeting of the West African milling industry in  Accra. Over 120 participants from mills, suppliers, governments and NGOs met for two days of networking in Ghana’s capital.
“Understanding Flour”: Mühlenchemie starts 2018 with a new claim
“Understanding Flour”: Mühlenchemie starts 2018 with a new claim Mills can have their wheat lots tested for their baking properties on a pilot mill in Ahrensburg while the new crop is still being shipped.
“Understanding Flour”: Mühlenchemie starts 2018 with a new claim
“Understanding Flour”: Mühlenchemie starts 2018 with a new claim The strategy for the milling industry provides for a vigorous exchange of information between the local units and the group’s central Stern-Technology Center in Ahrensburg, near Hamburg.
“Understanding Flour”: Mühlenchemie starts 2018 with a new claim
“Understanding Flour”: Mühlenchemie starts 2018 with a new claim At the beginning of 2018, Mühlenchemie launched a new logo and a new claim: “Understanding Flour”.
Millers of tomorrow visit Ötzi the Iceman in Wittenburg
Millers of tomorrow visit Ötzi the Iceman in Wittenburg Students at the Swiss School of Milling
Millers of tomorrow visit Ötzi the Iceman in Wittenburg
Millers of tomorrow visit Ötzi the Iceman in Wittenburg Students at the Swiss School of Milling
Millers of tomorrow visit Ötzi the Iceman in Wittenburg
Millers of tomorrow visit Ötzi the Iceman in Wittenburg Students at the Swiss School of Milling
Millers of tomorrow visit Ötzi the Iceman in Wittenburg
Millers of tomorrow visit Ötzi the Iceman in Wittenburg The occasion for the visit was the enlargement of the FlourWorld Museum in Wittenburg and the opening of Germany’s first Iceman exhibition, entitled “Ötzis Einkorn”.
Millers of tomorrow visit Ötzi the Iceman in Wittenburg
Millers of tomorrow visit Ötzi the Iceman in Wittenburg Students from 18 countries at the Swiss School of Milling paid a visit to Mühlenchemie, the German specialist in flour improvement and flour fortification.
Mühlenchemie at FIE 2017
Mühlenchemie at FIE 2017 At FIE 2017, you will find Mühlenchemie on stand 08.0C61 on the Frankfurt exhibition site.
Mühlenchemie at FIE 2017
Mühlenchemie at FIE 2017 At FIE 2017, you will find Mühlenchemie on stand 08.0C61 on the Frankfurt exhibition site.
Mühlenchemie opens Technology Center in Lagos
Mühlenchemie opens Technology Center in Lagos “Thanks to a combination of our comprehensive production capacity in Germany and local development know-how we will, in future, be able to supply the Nigerian milling industry with customized systems faster than before,” said Lennart Kutschinski, managing director of Mühlenchemie.
Mühlenchemie opens Technology Center in Lagos
Mühlenchemie opens Technology Center in Lagos In Lagos, Nigeria’s industrial heartland, the specialist for flour improvement and fortification now operates a baking laboratory. The core element of the facility is a trial bakery modelled on Mühlenchemie’s central Technology Center in Germany.
Mühlenchemie opens Technology Center in Lagos
Mühlenchemie opens Technology Center in Lagos 55 guests from the Nigerian milling industry went along to gain a personal impression of the technical equipment at the Technology Center and attend the official opening ceremony.
Continuation of Mühlenchemie’s Certified Advanced Training Course in Teheran
Continuation of Mühlenchemie’s Certified Advanced Training Course in Teheran In July, 18 participants attended this second course as a source of knowledge and inspiration for flour improvement in the form of a theoretical and practical exchange of information.
Continuation of Mühlenchemie’s Certified Advanced Training Course in Teheran
Continuation of Mühlenchemie’s Certified Advanced Training Course in Teheran At the Sahar Bread School the participants made a closer study of the theoretical and practical aspects of the topic “Enzymes & Baking”.
How Ötzi came to Wittenburg
How Ötzi came to Wittenburg Angelika Fleckinger, Director of the South Tyrol Museum of Archaeology and Volkmar Wywiol, the founder of the FlourWorld Museum in Wittenburg present the Ötzi in Wittenburg.
How Ötzi came to Wittenburg
How Ötzi came to Wittenburg The new rooms deal with the Neolithic revolution and the role of crop cultivation in the development of early civilizations.
How Ötzi came to Wittenburg
How Ötzi came to Wittenburg The very title “Flour.Power.Life” (the German original can also be read as “Flour makes life”) is a tribute to the important role that flour, seemingly unremarkable and mundane, has played in human history: not only does it ensure survival, but is the foundation of every social order bigger than the tribal group.
How Ötzi came to Wittenburg
How Ötzi came to Wittenburg Today this unique collection of over 3,400 exhibits from 137 countries is the centrepiece of the FlourWorld Museum in Wittenburg, which is dedicated to the cultural history of mankind’s most important staple food.
How Ötzi came to Wittenburg
How Ötzi came to Wittenburg In fact, two grains of cultivated einkorn were found in the remains of Ötzi’s fur coat.
The Flour Sack of the Year comes from Egypt
The Flour Sack of the Year comes from Egypt Like those of the many sacks before it, this year’s motif from the “Flour Sack of the Year” will find a place of honour in Mühlenchemie’s “FlourWorld”.
The Flour Sack of the Year comes from Egypt
The Flour Sack of the Year comes from Egypt The Flour Sack of the Year 2016 shows a proud Bengal tiger whose power and strength are depicted on the premium brand of this Egyptian mill.
The Flour Sack of the Year comes from Egypt
The Flour Sack of the Year comes from Egypt The gala dinner for the 2017 Global Millers Symposium provided a noble setting: in Hamburg recently Volkmar Wywiol (center) presented the 2016 Flour Sack Award to Tarek Hafez (right) and Montaser Hosny (left) from the Egyptian company Arabian Milling & Food Industry.
Global Miller’s Symposium: exchange between the best
Global Miller’s Symposium: exchange between the best Vito Martielli (Analyst Grains & Oilseeds, Rabobank RaboResearch Food & Agribusiness): Global outlook for wheat: Changes in origination and destination regions.
Global Miller’s Symposium: exchange between the best
Global Miller’s Symposium: exchange between the best Scott Montgomery (Director Food Fortification Initiative): Six years of progress in grain fortification.
Global Miller’s Symposium: exchange between the best
Global Miller’s Symposium: exchange between the best Hans-Joachim Braun (Direktor des Global Wheat Program & CRP WHEAT): The potential of growing wheat in subsaharan countries and other regions.
Global Miller’s Symposium: exchange between the best
Global Miller’s Symposium: exchange between the best Fred Brouns (Maastricht University & Brouns Health Food Consulting): Does wheat make you sick?
Global Miller’s Symposium: exchange between the best
Global Miller’s Symposium: exchange between the best Drew Lerner (President World Weather Inc.): Weather outlook 2017.
Global Miller’s Symposium: exchange between the best
Global Miller’s Symposium: exchange between the best Bernard Valluis (President European Flour Miller Association): New regulations for wheat futures and options.
Global Miller’s Symposium: exchange between the best
Global Miller’s Symposium: exchange between the best 350 scientists and practitioners from 54 countries discussed the challenges, which processors of wheat, one of the world’s most important staple foods, currently have to overcome.
Global Miller’s Symposium: exchange between the best
Global Miller’s Symposium: exchange between the best 350 scientists and practitioners from 54 countries discussed the challenges, which processors of wheat, one of the world’s most important staple foods, currently have to overcome.
Global Miller’s Symposium: exchange between the best
Global Miller’s Symposium: exchange between the best 350 scientists and practitioners from 54 countries discussed the challenges, which processors of wheat, one of the world’s most important staple foods, currently have to overcome.
Global Miller’s Symposium: exchange between the best
Global Miller’s Symposium: exchange between the best Volkmar Wywiol, co-owner of Mühlenchemie, welcomed  350 scientists and practitioners from 54 countries at the Global Millers Symposium
TUSAF management visits Germany for an exchange of information
TUSAF management visits Germany for an exchange of information 13 members of the management board of TUSAF (Turkish Flour Industrialists Federation) visited the Stern Technology Center in Ahrensburg, near Hamburg, the production facility and FlourWorld Museum in Wittenburg and the mill Flechtdorfer Mühle near Wolfsburg.
Mühlenchemie organizes its first “Certified Advanced Training Course”
Mühlenchemie organizes its first “Certified Advanced Training Course” Some 15 representatives of the Iranian milling industry informed themselves in Teheran on the theory and practice of flour improvement.
Mühlenchemie organizes its first “Certified Advanced Training Course”
Mühlenchemie organizes its first “Certified Advanced Training Course” Mühlenchemie’s partner for the three-part seminar is Samin Nan Sahar.
The world’s biggest import market for wheat makes sophisticated demands on the quality of flour
The world’s biggest import market for wheat makes sophisticated demands on the quality of flour Some 200 representatives of the Egyptian milling and flour processing industry visited Cairo (Egypt) for a day in November 2016.
The world’s biggest import market for wheat makes sophisticated demands on the quality of flour
The world’s biggest import market for wheat makes sophisticated demands on the quality of flour Representatives of mills, pasta manufacturers, industrial bakeries and government research institutions gathered to inform themselves on the latest findings and possibilities of enhancing quality in the flour industry.
The flour sack of the year comes from Indonesia
The flour sack of the year comes from Indonesia In December 2016 Norman Loop, Regional Business Manager at Stern Ingredients Asia-Pacific, presented the “Flour Sack Award 2015” to Indonesian flour mill Sriboga for its “Bamboo” motif on behalf of Mühlenchemie GmbH & Co. KG in Ahrensburg near Hamburg, Germany.
The flour sack of the year comes from Indonesia
The flour sack of the year comes from Indonesia Currently, the most beautiful flour sack comes from Indonesia and shows an image of bamboo. Flour mill Sriboga chose bamboo as a symbol to translate the values ascribed to wheat into the language of the tropics.
The flour sack of the year comes from Indonesia
The flour sack of the year comes from Indonesia This year’s “flour sack of the year” will get a place of honour in Mühlenchemie’s “MehlWelten” like all of its predecessors.
The flour sack of the year comes from Indonesia
The flour sack of the year comes from Indonesia The museum near Hamburg, Germany holds the world’s largest collection of flour sacks with over 3100 exhibits from over 130 countries.
Global Miller’s Symposium: Creating new ideas to tackle future challenges of the milling industry
Global Miller’s Symposium: Creating new ideas to tackle future challenges of the milling industry The ICC (International Association for Cereal Science and Technology) and the flour specialists from Mühlenchemie invite millers to take part in an exchange of knowledge on the diverse challenges to flour, our global staple food.
Global Miller’s Symposium: Creating new ideas to tackle future challenges of the milling industry
Global Miller’s Symposium: Creating new ideas to tackle future challenges of the milling industry Keynote speaker Drew Lerner, Impact of climate change - El Nino effects on global grain harvest
Global Miller’s Symposium: Creating new ideas to tackle future challenges of the milling industry
Global Miller’s Symposium: Creating new ideas to tackle future challenges of the milling industry Keynote speaker Prof. Dr. Fred Brouns, Does wheat make you sick

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