Mr Wywiol, you're a Mühlenchemie shareholder, founder of the FlourWorld Museum and the initiator behind World Flour Day. Your passion for milling is unmistakeable. What has driven your 30-year commitment to the industry?
Volkmar Wywiol: I’m part of the postwar generation. Back then, flour and bread were important. I would almost say they were the gold standard of survival. So as owner of the almost century-old Mühlenchemie, it went without saying that I would also be attentive to the cultural aspects of flour. Flour has become a great passion of mine, almost an obsession! Not for nothing do we call the upper floor of the FlourWorld Museum ‘Flour. Power. Life.’!
Inspired by World Flour Day on 20 March, our editors will induct a new member into the Milling Hall of Fame every year on this date. In doing so we want to honour individuals who have made special contributions to milling. I’m glad that Mühlenchemie has agreed to give us practical help with that. What do you plan from your side?
Roger Gilbert, thank you for this wonderful idea! We’re devoting a dedicated room to the Milling Hall of Fame in the FlourWorld Museum and will publicly honour the inductees there. Right now we’re putting together a committee of millers, mill builders and baked goods producers. Each year this committee will award a suitable candidate from industry, science or technology.
Let’s take a look at the international milling business, which is changing at a breathtaking pace. Companies are under a lot of economic pressure, and must constantly adapt to new situations and challenges. What support does Mühlenchemie as a flour treatment specialist offer businesses in this challenging field?
In milling, efficiency, rationalising and quality are key. But grain is a natural raw material with changing product characteristics. We at Mühlenchemie specialise in evening out these variations. At our Stern-Technology Center we have a pilot mill with rheology, bakery, wafer and pasta production facilities. Here we can replicate all the products of the flour-processing industries, to offer our customers bespoke solutions for flour standardisation, while taking into account regional processing methods and recipes.
Read more HERE.
The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine Milling and Grain
which is published by Perendale Publishers Limited.
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