A specialist conference traces the connection between flour treatment and the history of cereals
Image credit: Mühlenchemie

Mühlenchemie and the directors of the technical college invited the budding milling technicians to take part in a specialist conference on the subject of flour treatment and optimised baking.

The supporting programme at the FlourWorld Museum in Wittenburg offered the students an opportunity for networking and introduced them to the worldwide cultural history of cereals.

The main objective of this annual cooperation between teaching staff is to offer the international mill managers of tomorrow access to leading experts in the field of flour treatment.

This year, too, young milling technicians from the winter course of 2018 met at the conference centre of Wittenburg's FlourWorld Museum to gain the latest insights into the field of flour treatment from Mühlenchemie's scientific director, Dr Lutz Popper.

The agenda included the use and further development of flour maturing agents, the role of enzymes in industrial milling and the rheological objectives of flour treatment. Between the teaching blocks, a tour of the FlourWorld Museum introduced the visitors to the cultural relevance of milling. The central feature of the museum is the "Sackotheque".

With over 3,600 exhibits from 140 countries it is the world's largest collection of artistically designed flour sacks. The museum is a project by Mühlenchemie and came about on the initiative of the firm's founder and managing partner Volkmar Wywiol. For decades, the family business with its headquarters in North Germany has carried out a fruitful exchange of information with many of the mills whose sacks are exhibited.

Situated at the German location of Mühlenchemie's production unit SternMaid, the museum is combined with a modern conference centre for the company's partners and customers, where the transfer of knowledge and cultural exchange go hand in hand in an attractive environment. "The visit to the museum is a good opportunity for our students to make initial contacts with leading food technologists in the field of flour treatment – an important knowledge resource for the managers of tomorrow", commented Michael Weber, director of the Swiss School of Milling, summarising the excursion to Wittenburg. "I could see that our international students were very impressed by the "Sackotheque", and it became clear to them just how much the milling industry benefits by international networking."

Under the motto "every sack counts", the FlourWorld Museum appeals to millers worldwide to send in their flour sacks and secure a place in the milling industry's "Hall of Fame". Every year, the FlourWorld Museum chooses the "flour sack of the year" from all the entries submitted and crowns it with the "Flour Sack Award".

For further information and application procedures visit the website, HERE.

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