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.

02/09/2026

𝗨𝗺𝘂𝗻𝘁𝘂 𝗻𝗴𝘂𝗺𝘂𝗻𝘁𝘂 𝗻𝗴𝗮𝗯𝗮𝗻𝘁𝘂 – 𝘄𝗲 𝗴𝗿𝗼𝘄 𝘁𝗵𝗿𝗼𝘂𝗴𝗵 𝗲𝗮𝗰𝗵 𝗼𝘁𝗵𝗲𝗿

Recently, we welcomed our colleagues from Stern Ingredients South Africa to Ahrensburg for a few days dedicated to knowledge sharing, innovation and, most importantly, working together.

Jannes Peemöller, Managing Director of Stern Ingredients South Africa, joined Gareth Rudd, Sipho Masilela, Nyethi Timbana and Liezel Huysamen on their visit to Germany. While their individual areas of focus differed, they shared one common goal: to exchange ideas with our experts in Germany and take knowledge and the latest innovations back to South Africa, turning them into value for customers
across the region.

For Gareth, representing Mühlenchemie in South Africa, and Sipho, representing DeutscheBack, the visit was an opportunity to discuss current customer projects and explore the latest developments in flour and baking. Together with Vladimir Wengorz, Head of Global Technology Transfer Flour & Baking, they took a closer look at enzyme solutions and exchanged insights on product development
and innovation.

For Nyethi and Liezel, the visit had another important focus: SternVitamin products are now being produced locally in South Africa, making the direct exchange with colleagues and experts in Germany particularly valuable.

The programme went well beyond Ahrensburg. Our colleagues also visited our production facilities in Wittenburg and explored the FlourWorld Museum, connecting today's technologies with the history and heritage of our industry.

For Gareth, the visit was a “game-changing time”: “The visit strengthened our connection to the broader Stern-Wywiol Group, deepened our global perspective, and enhanced our ability to deliver meaningful value and innovative solutions
to our partners across Southern Africa.”

It was also a great opportunity for the SISAF team to exchange ideas with Dr Matthias Moser, Managing Director Food Ingredients at the Stern-Wywiol Group, and Niels Fischer, Member of the Management Board.

Thank you, Jannes, Gareth, Sipho, Nyethi and Liezel, for making the journey to Germany. It was a pleasure having you here.

We look forward to continuing what this visit was all about: sharing knowledge, connecting
expertise and creating solutions together.

26/08/2026

𝗛𝗶𝗴𝗵 𝗙𝗮𝗹𝗹𝗶𝗻𝗴 𝗡𝘂𝗺𝗯𝗲𝗿. 𝗟𝗼𝘄 𝗲𝗻𝘇𝘆𝗺𝗲 𝗮𝗰𝘁𝗶𝘃𝗶𝘁𝘆. 𝗪𝗵𝗮𝘁 𝗱𝗼𝗲𝘀 𝗶𝘁 𝗿𝗲𝗮𝗹𝗹𝘆 𝗺𝗲𝗮𝗻?

A high Falling Number is often seen as a sign of quality. But is that always the full story?

The Falling Number tells us much more than a single laboratory value.

High Falling Numbers usually indicate low natural amylase activity. For bakeries, this can mean reduced maltose formation, slower
fermentation, paler crusts and lower baking performance.

The challenge for mills is therefore not simply achieving a target Falling Number. It is delivering flour that performs
consistently in real baking conditions.

With 𝗕𝗲𝘁𝗮𝗺𝗮𝗹𝘁 𝟮𝟱 𝗙𝗕𝗗, we can specifically increase beta-amylase activity, helping to improve maltose availability while leaving the dough properties largely unchanged.

Because functional flour quality is measured in the bakery, not only in the laboratory. Betmalt is part of our Falling Number
Toolbox, helping mills respond flexibly to different raw material situations.

Let's talk about how targeted enzyme solutions can help standardise flour performance.

25/08/2026

𝗪𝗼𝗿𝗸𝘀𝗵𝗼𝗽 𝗶𝗻 𝗖𝗵𝗶𝗹𝗲: 𝗨𝗻𝗱𝗲𝗿𝘀𝘁𝗮𝗻𝗱𝗶𝗻𝗴 𝗹𝗼𝗰𝗮𝗹 𝗰𝗵𝗮𝗹𝗹𝗲𝗻𝗴𝗲𝘀 𝘁𝗼 𝗰𝗿𝗲𝗮𝘁𝗲 𝗯𝗲𝘁𝘁𝗲𝗿 𝘀𝗼𝗹𝘂𝘁𝗶𝗼𝗻𝘀

Every flour has its own story. So does every bakery product. And so does every market.

What does it take to develop the right flour treatment and baking solutions for Chile?

On 3 September, we’re looking forward to welcoming participants to our workshop in Chile. Once again, we’re joining forces with our sister company DeutscheBack. Together with our local partners, we’ll focus on topics that are highly relevant to the market, including pasta, bread, donuts and tortillas.

We will share in-depth insights into pasta applications and our colleague from DeutscheBack Nicolas Charalampidis will present solutions for donuts and tortillas. The workshop is co-organised by Giuseppe Catapano, Head of Sales LATAM, together with our local partners, bringing technical expertise and local market knowledge together.

One topic will certainly be at the centre of many discussions: 𝗖𝗹𝗲𝗮𝗻 𝗟𝗮𝗯𝗲𝗹 𝘀𝗼𝗹𝘂𝘁𝗶𝗼𝗻𝘀.

At the same time, every market comes with its own challenges. In Chile, mills and manufacturers work with wheat and flour qualities that can vary depending on origin and harvest. Achieving consistent product performance despite these natural variations is a daily challenge and one that requires more than technical expertise alone.

For us, together with DeutscheBack, understanding is a continuous process: It means understanding flour, changing raw materials, local market conditions and customer requirements. Because only by understanding these factors can we develop solutions that truly fit the market.

That is why every workshop we organise is tailored to the specific needs of the region. We believe that the best solutions are developed close to our partners, close to the raw materials and close to the realities of the local market.

We’re looking forward to exchanging ideas with our partners in Chile and continuing to learn from one another.

19/08/2026

𝗢𝗻𝗲 𝗼𝗳 𝘁𝗵𝗲 𝗯𝗶𝗴𝗴𝗲𝘀𝘁 𝗰𝗼𝘀𝘁-𝘀𝗮𝘃𝗶𝗻𝗴 𝗼𝗽𝗽𝗼𝗿𝘁𝘂𝗻𝗶𝘁𝗶𝗲𝘀 𝗳𝗼𝗿 𝗯𝗮𝗸𝗲𝗿𝗶𝗲𝘀 𝗰𝗼𝘂𝗹𝗱 𝗮𝗰𝘁𝘂𝗮𝗹𝗹𝘆 𝗰𝗼𝗺𝗲 𝗳𝗿𝗼𝗺 𝘁𝗵𝗲 𝗺𝗶𝗹𝗹

Sugar has become one of the most volatile and expensive ingredients in many bakery formulations. At the same time, consumer expectations remain unchanged: attractive colour, good volume, soft crumb and consistent quality. What seems as a challenge, can create an interesting opportunity for mills.

Instead of supplying flour as a commodity, mills can provide functional flour solutions that help their customers reduce formulation costs while maintaining baking performance.

The challenge is that sugar is far more than a sweetener. It influences fermentation, dough handling, browning, texture and volume. Simply reducing it is rarely an option.

This is where enzymatic flour optimisation opens new possibilities. By supporting these key functionalities directly at the flour level, mills can help bakeries reduce sugar usage without sacrificing process stability or product quality.

For mills, this means more than technical support. It creates a clear opportunity to differentiate, strengthen customer relationships and offer measurable added value in an increasingly competitive market.

How do you see the role of flour mills evolving? Do you think functional flour solutions could become the new standard for creating customer value?

12/08/2026

𝗪𝗵𝗲𝗻 𝗻𝗮𝘁𝘂𝗿𝗲 𝗰𝗵𝗮𝗻𝗴𝗲𝘀, 𝗳𝗹𝗼𝘂𝗿 𝗽𝗲𝗿𝗳𝗼𝗿𝗺𝗮𝗻𝗰𝗲 𝘀𝗵𝗼𝘂𝗹𝗱𝗻'𝘁.

Every harvest tells a different story. Yet bakeries expect the same flour performance every single day.

Protein levels, gluten quality, enzyme activity (Falling Numbers) naturally vary from one wheat crop to the next. Recent harvests in several regions have once again shown how quickly raw material characteristics can shift.

For mills, this means balancing changing wheat qualities while delivering flour that performs consistently in the bakery.

One important factor is beta-amylase activity. If it is too low, less maltose becomes available. This can affect yeast fermentation, crust colour and ultimately baking performance.

That is why we work with targeted enzymatic solutions such as 𝗕𝗲𝘁𝗮𝗺𝗮𝗹𝘁 𝟮𝟱 𝗙𝗕𝗗. It is one solution within our Falling Number Toolbox – helping mills respond flexibly to different raw material situations instead of relying on a one-size-fits-all approach. By providing standardised beta-amylase activity, it helps mills compensate for natural fluctuations and maintain consistent flour functionality.

If you would like to discuss how harvest variability is affecting your flour, we’d be happy to exchange ideas with you.

06/08/2026

𝗠𝗼𝗿𝗲 𝗽𝗮𝘀𝘁𝗮 𝘀𝗵𝗮𝗽𝗲𝘀. 𝗠𝗼𝗿𝗲 𝗽𝗼𝘀𝘀𝗶𝗯𝗶𝗹𝗶𝘁𝗶𝗲𝘀.

From spaghetti and macaroni to fusilli, elbows and linguine, every pasta shape has its own characteristics, processing requirements and quality expectations.

One of the greatest strengths of our FAVA pilot pasta press is its versatility. It enables us to produce a wide range of pasta formats for customer trials, product development and process optimization.

We are now pleased to add 𝗹𝗮𝘀𝗮𝗴𝗻𝗲 𝘀𝗵𝗲𝗲𝘁𝘀 to our portfolio.

This expands our capabilities even further, allowing us to support customers with application trials, flour optimization and ingredient solutions across an even broader range of pasta products.

And we're not stopping here. We will continue expanding the variety of pasta shapes available in our pilot plant to meet future customer needs.

Because the best solutions are developed under realistic production conditions.

𝗪𝗵𝗶𝗰𝗵 𝗽𝗮𝘀𝘁𝗮 𝘀𝗵𝗮𝗽𝗲 𝘄𝗼𝘂𝗹𝗱 𝘆𝗼𝘂 𝗹𝗶𝗸𝗲 𝘂𝘀 𝘁𝗼 𝗮𝗱𝗱 𝗻𝗲𝘅𝘁?

04/08/2026

𝟮𝟬 𝘆𝗲𝗮𝗿𝘀, 𝟯𝟲𝟬° 𝗼𝗳 𝗲𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗲 𝗮𝗻𝗱 𝗰𝗼𝘂𝗻𝘁𝗹𝗲𝘀𝘀 𝗺𝗲𝗺𝗼𝗿𝗶𝗲𝘀.

Congratulations to our colleague 𝗢𝗴𝘂𝘇𝗵𝗮𝗻 𝗨𝗹𝘂𝘀𝗼𝘆 on celebrating 20 years with us!

Back in 2006, Oguzhan started his apprenticeship with one simple thought: "𝘐'𝘭𝘭 𝘤𝘰𝘮𝘱𝘭𝘦𝘵𝘦 𝘮𝘺 𝘢𝘱𝘱𝘳𝘦𝘯𝘵𝘪𝘤𝘦𝘴𝘩𝘪𝘱 𝘢𝘯𝘥 𝘵𝘩𝘦𝘯 𝘴𝘦𝘦 𝘸𝘩𝘢𝘵 𝘤𝘰𝘮𝘦𝘴 𝘯𝘦𝘹𝘵."

Twenty years later, that decision has turned into an incredible career journey. Looking back, he is especially grateful to have started his career in such an important industry and to have been given the opportunity to learn, grow and continuously develop within our company.

Over the past two decades, his career has taken him through logistics, sales support, affiliate coordination between Ahrensburg and our team in Izmir, and today into our European Sales team. These different roles have given him a true 360° perspective of our company, our markets and our customers.

Along the way, he has gained something that cannot be learned from books alone. As Oguzhan likes to say: "𝘔𝘺 𝘤𝘢𝘳𝘦𝘦𝘳 𝘱𝘢𝘵𝘩 𝘩𝘢𝘴 𝘣𝘦𝘦𝘯 𝘮𝘺 𝘶𝘯𝘪𝘷𝘦𝘳𝘴𝘪𝘵𝘺."

His journey has also been shaped by a willingness to embrace new opportunities. As the first Affiliate Coordinators, he helped establish what started as a pilot project and has since become an important function within our international organisation.

His Turkish roots enabled him to build strong connections with our colleagues in Izmir and strengthen collaboration between our teams.

Throughout his career, Oguzhan has connected people across cultures and countries and supported customers and partners with transparency, loyalty and a strong team spirit. He sees himself as someone who helps translate market developments and trends into valuable insights for customers and partners.

His story also reflects our own development. When he started, around 50 colleagues worked in Ahrensburg. Today, our team has grown significantly. While much has changed over the years, what has remained is our family-owned culture, our shared values and the multicultural environment that makes working together so rewarding.

When asked what he is most grateful for, his answer is simple: the colleagues who became lifelong friends, the managers who supported his personal and professional development, and the opportunity to keep growing through new challenges.

Dear Oguzhan, thank you for your commitment, your loyalty and the positive energy you bring to our team every day.

Congratulations on 20 years with us. We are proud to have you on this journey and look forward to many more years together.

29/07/2026

𝗢𝗻𝗲 𝗼𝗳 𝘁𝗵𝗲 𝗯𝗶𝗴𝗴𝗲𝘀𝘁 𝗰𝗼𝘀𝘁-𝘀𝗮𝘃𝗶𝗻𝗴 𝗼𝗽𝗽𝗼𝗿𝘁𝘂𝗻𝗶𝘁𝗶𝗲𝘀 𝗳𝗼𝗿 𝗯𝗮𝗸𝗲𝗿𝗶𝗲𝘀 𝗰𝗼𝘂𝗹𝗱 𝗮𝗰𝘁𝘂𝗮𝗹𝗹𝘆 𝗰𝗼𝗺𝗲 𝗳𝗿𝗼𝗺 𝘁𝗵𝗲 𝗺𝗶𝗹𝗹

Sugar has become one of the most volatile and expensive ingredients in many bakery formulations. At the same time, consumer expectations remain unchanged: attractive colour, good volume, soft crumb and consistent quality. What seems as a challenge, can create an interesting opportunity for mills.

Instead of supplying flour as a commodity, mills can provide functional flour solutions that help their customers reduce formulation costs while maintaining baking performance.

The challenge is that sugar is far more than a sweetener. It influences fermentation, dough handling, browning, texture and volume. Simply reducing it is rarely an option.
This is where enzymatic flour optimisation opens new possibilities. By supporting these key functionalities directly at the flour level, mills can help bakeries reduce sugar usage without sacrificing process stability or product quality.

For mills, this means more than technical support. It creates a clear opportunity to differentiate, strengthen customer relationships and offer measurable added value in an increasingly competitive market.

How do you see the role of flour mills evolving? Do you think functional flour solutions could become the new standard for creating customer value?

23/07/2026

𝗪𝗵𝗮𝘁 𝗱𝗼𝗲𝘀 𝗳𝗹𝗼𝘂𝗿 𝗳𝗼𝗿𝘁𝗶𝗳𝗶𝗰𝗮𝘁𝗶𝗼𝗻 𝗮𝗰𝘁𝘂𝗮𝗹𝗹𝘆 𝗺𝗲𝗮𝗻 𝗳𝗼𝗿 𝗺𝗶𝗹𝗹𝘀?

Over the past few weeks, we have talked about why flour fortification matters and had the opportunity to exchange ideas with the Millers for Nutrition community at the FlourWorld Museum.

But beyond the global impact, what does flour fortification actually mean in day-to-day milling?

Here are five facts every miller should know:

𝟭. 𝗙𝗼𝗿𝘁𝗶𝗳𝗶𝗰𝗮𝘁𝗶𝗼𝗻 𝘀𝘁𝗮𝗿𝘁𝘀 𝗮𝘁 𝘁𝗵𝗲 𝗺𝗶𝗹𝗹
Flour reaches millions of consumers every day, making mills one of the most effective partners in improving nutrition. Every correctly dosed tonne of flour helps deliver essential vitamins and minerals where they are needed most.

𝟮. 𝗣𝗿𝗲𝗰𝗶𝘀𝗶𝗼𝗻 𝗺𝗮𝘁𝘁𝗲𝗿𝘀 𝗺𝗼𝗿𝗲 𝘁𝗵𝗮𝗻 𝗾𝘂𝗮𝗻𝘁𝗶𝘁𝘆
Fortification typically requires only 200 to 600 grams of premix per tonne of flour. Although these inclusion rates are very low, accurate dosing is essential to ensure compliance, consistency and nutritional impact.

𝟯. 𝗙𝗹𝗼𝘂𝗿 𝗾𝘂𝗮𝗹𝗶𝘁𝘆 𝗿𝗲𝗺𝗮𝗶𝗻𝘀 𝘂𝗻𝗰𝗵𝗮𝗻𝗴𝗲𝗱
When implemented correctly, fortification does not affect the taste, colour or baking performance of flour. Consumers receive the same product quality they expect, with the added benefit of improved nutrition.

𝟰. 𝗥𝗲𝗹𝗶𝗮𝗯𝗹𝗲 𝗽𝗿𝗼𝗰𝗲𝘀𝘀𝗲𝘀 𝗮𝗿𝗲 𝗯𝗲𝗰𝗼𝗺𝗶𝗻𝗴 𝗶𝗻𝗰𝗿𝗲𝗮𝘀𝗶𝗻𝗴𝗹𝘆 𝗶𝗺𝗽𝗼𝗿𝘁𝗮𝗻𝘁
More and more countries have introduced mandatory flour fortification programmes. This makes precise dosing, quality assurance and process reliability an increasingly important part of modern milling operations.

𝟱. 𝗠𝗶𝗹𝗹𝘀 𝗰𝗿𝗲𝗮𝘁𝗲 𝘃𝗮𝗹𝘂𝗲 𝗯𝗲𝘆𝗼𝗻𝗱 𝗳𝗹𝗼𝘂𝗿 𝗽𝗿𝗼𝗱𝘂𝗰𝘁𝗶𝗼𝗻
Flour fortification is not only about meeting regulations. It is an opportunity for mills to contribute to better nutrition while maintaining the highest standards of flour quality and production efficiency.

For us at Mühlenchemie, flour fortification is about more than adding nutrients. It is about helping mills implement reliable, precise and efficient fortification solutions that create measurable value for both their business and society.

Whether fortification is already mandatory in your market or becoming part of future discussions, we are here to support you.

If you would like to discuss your local requirements or learn more about integrating flour fortification into your milling operations, our experts would be happy to talk.

09/07/2026

𝗛𝗼𝘀𝘁𝗶𝗻𝗴 𝗴𝗹𝗼𝗯𝗮𝗹 𝗹𝗲𝗮𝗱𝗲𝗿𝘀𝗵𝗶𝗽 𝗮𝘁 𝘁𝗵𝗲 𝗙𝗹𝗼𝘂𝗿𝗪𝗼𝗿𝗹𝗱 𝗠𝘂𝘀𝗲𝘂𝗺

Last week, we had the privilege of welcoming around 40 international leaders from the Millers for Nutrition coalition to our FlourWorld Museum in Wittenburg, Germany, where our CEO, Torsten Wywiol, welcomed guests to this year's C-Level Convening. The agenda brought together strategic discussions, knowledge exchange and networking around one shared goal: making fortified staple foods accessible to more people around the world. As a founding industry partner of Millers for Nutrition, we are proud to contribute to this mission and to provide a place that connects the future of flour with its rich history.

Among the participants were leaders from organisations including BASF, Bühler Group, dsm-firmenich, the Gates Foundation and the Cereal Millers Association of Kenya. We were delighted to welcome Dr Christian Müller, Vice President Business Management Vitamins & Carotenoids at BASF; Walter von Reding, Senior Advisor Milling Solutions at Bühler Group; Kathrina Stenholm, Chief Sustainability Officer at dsm-firmenich; Meetu Kapur, Director, Nutrition, and Hari Menon, President, Global Growth & Opportunity, both from the Gates Foundation; and Paloma Fernandes, CEO of the Cereal Millers Association of Kenya. Together with representatives from many other organisations, they contributed to valuable discussions on tackling hidden hunger through collaboration.

Beyond the conference sessions, some of the most memorable moments happened throughout the museum. Guests explored the museum, discovered its unique exhibits and shared stories from their own milling traditions. One of the museum tours was personally led by Torsten Wywiol, creating an opportunity to continue conversations in a different setting and highlighting how closely the history of flour is connected to its future.

We were especially honoured by the words Hari Menon left in the museum's guest book:

"Easily one of the most inspiring visits I've ever done. The energy, passion and commitment of Torsten and team show through in the creativity and ingenuity of the exhibit. Who knew flour could be such an engaging theme for a museum. Thanks also for your commitment to M4N! Best wishes for the future."

The roundtable has come to an end, but our shared responsibility continues. Progress against hidden hunger is built on long-term collaboration, and we are proud to be part of that journey.

After all, solving global nutrition challenges starts with people coming together.

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