by Andreas Zuber, Publications & Multimedia,
Bühler AG, Switzerland
It is not so easy to find the high-quality flour needed to make traditional ‘chapati’ in Germany. Either one buys imported flour from a South Asian grocer, or, one follows a small country road to Elztal in Baden-Wuerttemberg. Biemer Mühle is the name of the small traditional mill that has secured the chapati flour niche market.
Biemer Mühle was just about to shut down due to hard competition in the German market at the beginning of the 1980’s. The die-out of bakeries made it difficult as a supplier, and it could barely keep pace with the prices offered by the larger mills. Today’s owner, Albert Biemer, recalls how his father wanted to close Biemer Mühle down for good. But Albert resisted. His passion for milling was just too big. The mill had been in the family for 189 years, and the location had an even longer history going back 350 years. Master miller and daughter, Ina, had worked tirelessly to ensure that the tradition of the mill would continue into the seventh generation.
When Albert Biemer met a guard from a nearby barracks who originally hailed from Pakistan, it was a serendipitous moment. The man was used to buying flour to make his flatbread from an Asian greengrocer three hours away. He wanted to find a locally produced product very much and, as a test, bought some wholemeal flour from the Biemer Mühle. He was so thrilled with the quality that he told his greengrocer in distant Frankfurt about it.
Albert Biemer decided to visit the merchant in Frankfurt and bring back a sample in the trunk of his car. This gave birth to the idea of dedicating himself to developing this niche product. It was Good Friday when he began remodeling his mill. His flour was too fine and wasn't even close to his sample. He returned to Frankfurt many times to have the greengrocer test his results, but the feedback was usually “getting close”. Development eventually took ten years.
Albert Biemer’s perfectionism, however, was rewarded, and the chapati flour “Made in Elztal” made the rounds of both small and large Asian shopkeepers. Soon, Albert decided to expand his five-tonne mill to a 15-tonne mill, but this needed corresponding upkeep. The family members and assistants worked in three shifts to meet demand.
Read more HERE.
It is not so easy to find the high-quality flour needed to make traditional ‘chapati’ in Germany. Either one buys imported flour from a South Asian grocer, or, one follows a small country road to Elztal in Baden-Wuerttemberg. Biemer Mühle is the name of the small traditional mill that has secured the chapati flour niche market.
Biemer Mühle was just about to shut down due to hard competition in the German market at the beginning of the 1980’s. The die-out of bakeries made it difficult as a supplier, and it could barely keep pace with the prices offered by the larger mills. Today’s owner, Albert Biemer, recalls how his father wanted to close Biemer Mühle down for good. But Albert resisted. His passion for milling was just too big. The mill had been in the family for 189 years, and the location had an even longer history going back 350 years. Master miller and daughter, Ina, had worked tirelessly to ensure that the tradition of the mill would continue into the seventh generation.
When Albert Biemer met a guard from a nearby barracks who originally hailed from Pakistan, it was a serendipitous moment. The man was used to buying flour to make his flatbread from an Asian greengrocer three hours away. He wanted to find a locally produced product very much and, as a test, bought some wholemeal flour from the Biemer Mühle. He was so thrilled with the quality that he told his greengrocer in distant Frankfurt about it.
Albert Biemer decided to visit the merchant in Frankfurt and bring back a sample in the trunk of his car. This gave birth to the idea of dedicating himself to developing this niche product. It was Good Friday when he began remodeling his mill. His flour was too fine and wasn't even close to his sample. He returned to Frankfurt many times to have the greengrocer test his results, but the feedback was usually “getting close”. Development eventually took ten years.
Albert Biemer’s perfectionism, however, was rewarded, and the chapati flour “Made in Elztal” made the rounds of both small and large Asian shopkeepers. Soon, Albert decided to expand his five-tonne mill to a 15-tonne mill, but this needed corresponding upkeep. The family members and assistants worked in three shifts to meet demand.
Read more HERE.
The Global Miller
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