AHRENSBURG, GERMANY — Students from the Swiss School of Milling visited the conference center at the FlourWorld Museum to learn about flour treatment as well as the cultural significance of milling.
Students learned about the use and further development of flour maturing agents, the role of enzymes in industrial milling and the rheological objectives of flour treatment from Mühlenchemie’s scientific director, Lutz Popper.
They also toured the museum and learned about the cultural relevance of milling. A central feature of the museum is the “Sackotheque,” the world’s largest collection of artistically designed flour sacks. It includes more than 3,600 exhibits from 140 countries.
“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,” said Michael Weber, director of the Swiss School of Milling. “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.”
The museum is a project by Mühlenchemie and came about on the initiative of the firm’s founder and managing partner Volkmar Wywiol. It is combined with a modern conference center for the company’s partners and customers.
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.