Food for Generations

Mühlenchemie – Understanding Flour

Is it your job to produce flour?

Then why not get support from the international market leader in the standardization, optimization and fortification of flour?

We develop customized flour treatment concepts for the milling industry and offer comprehensive services and consultation. We are already trusted partners of more than 2,000 mills around the globe.
We support the standardisation and enrichment of over 100 million tonnes of flour per year. Our Alphamalt brand has become a worldwide synonym for tailor-made functional systems.


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Mühlenchemie – Understanding Flour

Flour Improvement

Flour Improvement

Flour fine tuning with enzymes, ascorbic acid, oxidizing agents, emulsifiers or hydrocolloids: millions of tonnes of flour are processed annually with functional systems from Mühlenchemie.

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Vitaminized Flour

Flour Fortification

Micronutrients for a better chance in life: ELCOvit premixes in flour increase the supply of essential vitamins and minerals to whole populations. This practice of fortification has already been implemented in almost 90 coutries.

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Competence and Creativity in Flour Treatment

Are you looking for effective and cost-optimized strategies for enhancing the quality of your flour?

Bread and rolls, biscuits, crackers and wafers or pasta: we regard ourselves as a generator of ideas and stimulus for the industry. Our aim is to develop the ideal concept in cooperation with you. Mühlenchemie is one of the world’s best-known specialists in the field of enzyme-based flour treatment.

Since we are a full-service provider, our commitment goes far beyond our core business of flour improvement. Our support includes:

  • Laboratory analysis and rheology
  • Small scale wheat milling
  • Baking trials
  • Transfer of knowledge
  • Seminars and workshops

In particular, our expertise lies in innovative enzyme systems whose individual components complement each other synergistically. The functionality of these highly specific compounds is far superior to that of the single ingredients. At the Stern-Technology Center we constantly develop these precisely adjusted systems further.
Over 2,000 mills in some 130 countries achieve a lasting advantage over their competitors with our functional systems.

Would you like to know more about our ingredients for flour production? Then you are welcome to contact us at any time!

Dr. Matthias Moser, Muehlenchemie

We are the foremost specialists in enzymatic flour treatment. No company of this kind is as well set up as we are. We understand flour.

Dr. Matthias Moser, Managing Director, Mühlenchemie
Flour analysis, milling and baking trials

Our Service to Millers

Flour analysis; milling and baking trials; personalized training courses; consultancy in the field of laboratory equipment; foundation of a FlourWorld Museum: this outstanding service culture has brought us market leadership in the world of milling.

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Competence in Ingredients, Muehlenchemie

Competence in Ingredients

A focus of applications know-how: the expertise of 12 specialist firms from the ingredients sector is concentrated under the umbrella of the Stern-Wywiol Gruppe.

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