Mühlenchemie

Mühlenchemie is one of the world’s leading companies in the field of flour treatment. Mühlenchemie standardizes over 70 million tons of wheat a year.

Its key competence lies in solutions for flour standardization, flour improvement and flour fortification – from classic flour treatment to concentrates for ready-mixed flours. Mühlenchemie exports its products to over 120 countries and maintains close relations with more than 1,000 mills around the globe. At the foreign affiliates in Mexico, Singapore, India, China, Russia and Turkey a team of ex

perts supports mills on the spot and offers individual solutions to ensure optimum flour quality. For this, Mühlenchemie has developed enzyme systems, flour maturing and oxidizing agents, bromate replacers, emulsifiers, vitamin and mineral premixes and functional systems for ready-mixed and composite flours. At the Stern-Technology Center in Hamburg/Ahrensburg, a team of research scientists and applications technologists works on innovations for the future. It is here that pioneering solutions in the field of enzyme technology are devised for bread and other baked goods. They include the well-known enzyme preparations Alphamalt, Powerzym, Sternzym, Pastazym and Tigerzym. The company was established in 1923 and has been a member of the Stern-Wywiol Gruppe since 1990.

17/06/2026

𝗪𝗵𝘆 𝗮𝗿𝗲 𝗺𝗼𝗿𝗲 𝗺𝗶𝗹𝗹𝘀 𝗮𝗱𝗱𝗶𝗻𝗴 𝗳𝗿𝗲𝘀𝗵-𝗸𝗲𝗲𝗽𝗶𝗻𝗴 𝗲𝗻𝘇𝘆𝗺𝗲𝘀 𝗱𝗶𝗿𝗲𝗰𝘁𝗹𝘆 𝘁𝗼 𝘁𝗵𝗲𝗶𝗿 𝗳𝗹𝗼𝘂𝗿?

Because flour quality today needs to deliver more than consistency alone.

Raw material quality is constantly changing. Wheat origins, harvest conditions and processing parameters all influence flour performance. Our task in the lab is to stabilise these fluctuations and create flour solutions that help bakeries achieve reliable results every day.

Enzymes play a key role in this process. They work selectively, require only low dosages and offer a clean label approach for targeted flour optimisation. Beyond improving dough stability and gas retention, fresh-keeping enzymes can also help mills create additional value for their customers.

We are seeing more and more mills integrating these solutions directly into flour production. Especially in markets where bakeries expect ready-to-perform flour, this creates a clear competitive advantage.

🔹 Freshness properties can be added without interfering with standard flour treatment
🔹 Dough handling and processing parameters remain unchanged
🔹 Bakeries benefit from longer-lasting softness and improved product quality
🔹 Mills can differentiate themselves with functional flour solutions

“It’s not just about adding enzymes. It’s about understanding how and why they work,” says Sven Mattutat, our Global Head of Product Management.

At MC, we combine scientific expertise with practical application knowledge to develop enzyme systems tailored to local markets and customer requirements.

How are flour expectations changing in your market today?

11/06/2026

𝗛𝗼𝘄 𝗰𝗮𝗻 𝗽𝗮𝘀𝘁𝗮 𝗽𝗿𝗼𝗱𝘂𝗰𝗲𝗿𝘀 𝗮𝗰𝗵𝗶𝗲𝘃𝗲 𝘁𝗵𝗲 𝘀𝗮𝗺𝗲 𝗾𝘂𝗮𝗹𝗶𝘁𝘆 𝗮𝗰𝗿𝗼𝘀𝘀 𝗱𝗶𝗳𝗳𝗲𝗿𝗲𝗻𝘁 𝗽𝗿𝗼𝗱𝘂𝗰𝘁𝗶𝗼𝗻 𝘀𝗶𝘁𝗲𝘀?

Last week, we welcomed our long-term partner Grupo CMI to the SternTechnology Center.

Together, we are working on a challenge familiar to many pasta producers: achieving consistent pasta quality across different production sites despite variations in local flour quality.

Through practical trials and enzyme expertise, we are evaluating solutions to improve firmness, reduce stickiness and optimise colour, ensuring the same consumer experience across markets.

A great example of how technical expertise, process optimisation and close collaboration help bridge raw material differences and deliver consistent quality.

Thank you to the Grupo CMI team – Ana Lucia Lopez Leu, Sofia Pineda Navarro and Jairo Claudio – for the productive exchange.

And of course, a visit to our FlourWorld Museum was part of the programme.

with: Agostino Coppola, Max Sawatzki, Carolin Regi and Elena Gast.

09/06/2026

𝗥𝗶𝘀𝗶𝗻𝗴 𝗶𝗱𝗲𝗮𝘀 𝗳𝗼𝗿 𝘁𝗵𝗲 𝗳𝗹𝗼𝘂𝗿 𝗮𝗻𝗱 𝗯𝗮𝗸𝗶𝗻𝗴 𝗶𝗻𝗱𝘂𝘀𝘁𝗿𝘆 𝗶𝗻 𝗟𝗔𝗧𝗔𝗠

“El conocimiento es la semilla del crecimiento” translates to “Knowledge is the seed of growth.”

And yes, we believe that sustainable growth and success in our industry is built on exchange, long-term thinking, innovation, and strong partnerships. And we are happy to announce that on 24 June 2026, we are looking forward to welcoming customers and partners from the milling, baking, and pasta industries to our Flour Rising Conference in Paraguay, organised together with our sister company DeutscheBack and our Sales Network Partner Alimentec SNP.

Throughout the day, participants can expect practical insights and technical presentations covering:

✅ Enzyme technologies for freshkeeping and emulsifier replacement
✅ Solutions for pasta applications
✅ Flour treatment innovations and application strategies
✅ Current developments in wheat flour processing in LATAM

Giuseppe Catapano, Head of Sales LATAM, explains:
“What will make this event special is the exchange with key players from the milling, baking, and pasta industries. The goal of the workshop is to further strengthen our presence in Paraguay together with Alimentec SNP and demonstrate how our enzymes and specialised technical service can support different sectors in successfully overcoming their daily challenges.”

Together with our colleagues from DeutscheBack and our partners, we are excited to create a platform for knowledge sharing, collaboration, and innovation within the industry.

We look forward to meeting you in Paraguay as the saying goes “La unión hace la fuerza” - “Unity creates strength.”

04/06/2026

𝗥𝘂𝗻, 𝗠𝗖, 𝗿𝘂𝗻! 🏃‍♀️🏃‍♂️

Last Saturday, we laced up our running shoes for the HafenCity Charity Run in Hamburg. Together with around 66 colleagues from our Stern-Wywiol Gruppe, we joined an impressive charity event that brought together around 20,000 runners.

With perfect weather, a fantastic atmosphere and plenty of energy, we made our way through Hamburg’s HafenCity.

And there was no missing us. Our 𝗪𝗲 𝗳𝘂𝘁𝘂𝗿𝗲 𝗙𝗼𝗼𝗱 slogan was shining brightly in red across the course, catching plenty of attention along the way. One comment from the moderator made us smile in particular: "I wouldn't trust anyone else to do this – only you."

A day full of team spirit, atmosphere and sporting ambition.

Can you spot the MC faces among the crowd in the video?
And one more challenge: Who can guess which one of us was celebrating a birthday?

02/06/2026

𝗖𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗶𝗼𝗻 𝗰𝗵𝗮𝗻𝗴𝗲𝘀. 𝗣𝗮𝗿𝘁𝗻𝗲𝗿𝘀𝗵𝗶𝗽 𝗿𝗲𝗺𝗮𝗶𝗻𝘀 - 𝟮𝟳 𝘆𝗲𝗮𝗿𝘀 𝗼𝗳 𝘄𝗼𝗿𝗸𝗶𝗻𝗴 𝘁𝗼𝗴𝗲𝘁𝗵𝗲𝗿

What makes a partnership last for nearly three decades?

For us, it comes down to shared conviction, trust and, above all, the people behind it. While the way we work and communicate has changed enormously over the past 27 years, the core of our collaboration with Marc von Bandemer, representing our long-standing PR partner von Hoyningen-Huene, has remained the same: dynamic, committed and built for the long term.

In the photo, Marc is holding the very first article that marked the beginning of our journey together. It was published during our 75th anniversary, when the Frankfurter Allgemeine Zeitung, one of Germany’s leading newspapers with a circulation of around 500,000 copies at the time, picked up the story after Marc distributed the press release.

“It’s fascinating to look back at how much the world and communication have changed,” Marc says. “From classic PR work to today’s AI-driven world, you constantly have to stay agile and adapt. Accompanying a company over such a long period and evolving together with new communication channels is something truly special. But one thing has never changed: communication is a long-term task. And in the end, it is always about people. What I particularly value is seeing that the way a company communicates externally truly reflects the way people work together internally.”

Over the years, Marc has not only supported our PR activities, but also accompanied many events, celebrations and milestones. “Whether at the Stern-Wywiol Galerie or the FlourWorld Museum, one thing always stands out: creativity, curiosity and the courage to do extraordinary things are deeply embedded in the culture of the family-owned Stern-Wywiol Group,” Marc adds.

After 27 years of collaboration, we are already working on exciting new communication projects together – and all of us are looking forward to what comes next. Thank you, Marc, for your trust, support and commitment over so many years – and especially for continuing to drive new ideas and innovative communication projects with so much energy and initiative.

28/05/2026

𝗦𝘁𝗮𝗿𝘀 𝗯𝗲𝗵𝗶𝗻𝗱 𝘁𝗵𝗲 𝘀𝗰𝗲𝗻𝗲𝘀 – 𝗳𝗿𝗼𝗺 𝗳𝗶𝗻𝗮𝗻𝗰𝗲 𝘁𝗼 𝗹𝗮𝗯

Last week, we had the pleasure of welcoming our accounting colleagues from our central Hamburg office to our Stern-Technology Center in Ahrensburg. Our colleagues who support us every day with all topics related to finance and accounting were able to experience first-hand what happens inside our laboratories, pilot plants and bakery.

Even for those who had visited before, there was plenty new to discover. Our laboratories and product developments are continuously evolving, which meant there were many fresh insights to share.

In two smaller groups, Kevin Fernando and Bernd Schulte-Pelkum guided our guests through our mill, rheology and baking laboratory. At the same time, Lena Tenbrink and Thomas Hechler introduced another group to the innovation labs of Hydrosol and Planteneers.

And of course, where food innovations are developed, tasting is essential.

Our guests enjoyed bread rolls from DeutscheBack featuring plant-based innovations as well as hybrid concepts from Planteneers and Hydrosol. It was exciting to see once again how plant-based products can surprise not only with functionality, but also with flavour, often without being recognisable as plant-based at all.

A big thank you to our colleagues for your visit and your daily support behind the scenes. We truly enjoyed having you with us.

26/05/2026

Eid al-Adha Mubarak to everyone celebrating around the world 🌙

From all of us at Mühlenchemie, we wish you a blessed and joyful celebration filled with peace, happiness, and special moments with your loved ones.

12/05/2026

𝗙𝗿𝗼𝗺 𝘄𝗵𝗶𝘁𝗲 𝘁𝗼 𝘄𝗵𝗼𝗹𝗲𝗴𝗿𝗮𝗶𝗻 – 𝘀𝘁𝗲𝗽 𝗯𝘆 𝘀𝘁𝗲𝗽 𝘁𝗼 𝗺𝗼𝗿𝗲 𝘀𝗮𝘁𝗶𝗲𝘁𝘆

Switching to higher-ash flours brings clear nutritional benefits – more minerals, longer fullness. But it also changes the rules of baking: doughs absorb water differently, fermentation becomes less stable, and bread volume can drop.

A sudden jump from refined flour to wholegrain? Often too risky in terms of manufacturing processes and costumer expectacions. That’s why we recommend a gradual approach:

Start at 600 mg ash/100 g flour, then move step by step to 700 mg, 800 mg, and beyond. Each stage calls for close cooperation between mills, bakeries and ingredient specialists, to maintain the product quality of flours and baked goods.

Our enzyme-based improvers stabilise dough, boost water retention and enhance oven spring – helping breads keep their shape, softness and consumer appeal.

This stepwise transition is more than a technical strategy – it’s a path to creating bakery products that satisfy longer, support better nutrition and are ready for the growing health-conscious market.

How do you see the idea of bread designed for more satiety?

05/05/2026

𝗪𝗵𝗲𝗻 𝗰𝘂𝗿𝗶𝗼𝘀𝗶𝘁𝘆 𝗺𝗲𝗲𝘁𝘀 𝗲𝘅𝗽𝗲𝗿𝘁𝗶𝘀𝗲 – 𝗼𝗽𝗲𝗻𝗶𝗻𝗴 𝗱𝗼𝗼𝗿𝘀 𝘁𝗼 𝘁𝗵𝗲 𝗰𝗮𝗿𝗲𝗲𝗿𝘀 𝗼𝗳 𝘁𝗼𝗺𝗼𝗿𝗿𝗼𝘄

Last week, we had the pleasure of welcoming around 30 students and their lecturer, Karolin Schacht, from the Hamburg University of Applied Sciences (HAW) to our SternTechnology Center in Ahrensburg – a visit initiated by our colleague Philipp Liermann, himself a former HAW student.

Dr.-Ing. Pia Meinlschmidt, Head of Product Management, provided an inspiring overview of our Stern-Wywiol Gruppe, including insights into our work at Planteneers and current developments in alternative proteins.

Philipp guided the group throughout the day and coordinated all activities. As he emphasised: “A central focus of the event was to show students how strongly the properties of raw materials influence the final product – and how our new Food Polymer Characterization (FPC) department systematically investigates these relationships to support the development of new products.”

From milling to rheology, and from baking, over pasta, to waffle applications, the student group later experienced first-hand how theory translates into practice in our laboratories. Besides our labs at MC and DeBa, the tour included those of SternEnzym, Hydrosol and Planteneers, showcased our wide range of pilot plants and the full breadth of our technological capabilities. Thank you to all our colleagues, who led the students through our SternTechnology Center, shared their expertise and answered questions.

For many of us, this visit felt particularly meaningful. A number of our colleagues once sat where these students are today. Supporting young talent is something we truly care about – whether through internships, master’s theses or long-term career opportunities within our teams.

We were especially pleased with the positive feedback from the group. As one student put it: “Thank you for not just giving us a surface-level overview, but for allowing such deep insights.” This is exactly what we aim for – creating real understanding and connection, as Philipp also emphasised.

It was equally great to see the strong interest in potential master’s projects. Offering students the opportunity to combine academic research with practical application is something we highly value. If you’re interested to find out more, please feel free to reach out to us.

30/04/2026

𝗛𝗼𝘄 𝗰𝗮𝗻 𝘄𝗲 𝘁𝘂𝗿𝗻 𝗮𝗻𝗮𝗹𝘆𝘁𝗶𝗰𝗮𝗹 𝗰𝗼𝗻𝘁𝗿𝗼𝗹 𝗶𝗻𝘁𝗼 𝗶𝗻𝗱𝘂𝘀𝘁𝗿𝗶𝗮𝗹 𝗽𝗲𝗿𝗳𝗼𝗿𝗺𝗮𝗻𝗰𝗲?

Earlier this month, we had the pleasure of joining forces with HTDS as an organisational partner for the Workshop Filière Céréalière in Douala.

Together with industry professionals from the milling and cereal sectors, we explored a key question: how to move from wheat to finished products with greater control, consistency and efficiency.

The discussions clearly showed that success today depends on three pillars:
• reliable analytical methods
• real-time process control
• a deep understanding of raw material variability

From wheat market dynamics to quality management, from laboratory solutions to production optimisation, the exchange was highly practical and focused on real challenges faced by mills in Central Africa.

Our colleague F***y Berthe, Senior Sales Manager Francophone Africa, contributed as co-moderator, helping to connect perspectives across the value chain.
“For this first edition, we experienced very dynamic and valuable exchanges. Thank you to all participants for this meaningful experience.”

What stood out most was the openness of the dialogue. When experts share experiences across regions and disciplines, new ideas emerge and tangible solutions become possible.

At MC, we believe these moments of collaboration are essential to drive progress in our industry. They allow us not only to share expertise, but also to better understand your specific challenges on the ground.

Adresse

Kurt-Fischer-Straße 55
Ahrensburg
22926

Telefon

+4941022234615

Webseite

http://www.muehlenchemie.com/

Benachrichtigungen

Lassen Sie sich von uns eine E-Mail senden und seien Sie der erste der Neuigkeiten und Aktionen von Mühlenchemie erfährt. Ihre E-Mail-Adresse wird nicht für andere Zwecke verwendet und Sie können sich jederzeit abmelden.