AHRENSBURG, GERMANY — Mühlenchemie marks its 100th anniversary this year.

It will celebrate starting on World Flour Day, March 20, and continue throughout the year at its headquarters in Germany and its subsidiaries in Mexico, Africa, Asia-Pacific, China, Turkey and the United States.

Mühlenchemie was founded in 1923 in Frankfurt by Carl Grüning. Since 1990 it has been part of the Stern-Wywiol Gruppe. In its 100 years, the company has made flour history, while also changing along with the rest of the world. This pioneer in flour treatment and improvement operates worldwide, providing innovative enzyme solutions for safe, quality, affordable food for the growing world population.

The company’s core competence is flour. The tagline “Understanding Flour” is something Mühlenchemie has pursued throughout its history. Its deep understanding of this staple food and the factors influencing it, and that it influences, extends from the grain to the final product.

In the early years it was personal interest and research that drove the company’s developments; today it is the central “Future Maker” Stern-Technology Center in Ahrensburg, Germany, where over 100 scientists and applications technologists work on tailor-made solutions for the requirements of the worldwide milling industry, the company said.

The knowledge of enzymes, vitamins, systems and processes built up there over the decades has resulted in unique and innovative solutions for treating flour. The focus is on enriching, standardizing and improving flour, and Mühlenchemie said it can react quickly to climatic, geopolitical and economic factors on the raw material markets.

The links between central applications research and the worldwide subsidiaries, where consultants maintain close relationships to over 2,000 mills in over 150 countries, results in custom solutions tailored to current local challenges.

 “‘Understanding Flour’ is not just our tagline, but also the expectation we place on ourselves and our work with one of the world’s most important staple foods,” said Peter Steiner, global head of business unit. “Along with our deep understanding of this very complex product, it also means detailed knowledge of the work, technologies and processes of mills. Thus, ‘Understanding Flour’ always includes the users as well, such as large and small bakeries and pasta makers, as well as the consumer. This is no less than everyone on the planet who consumes flour in some way, be it as bread, pasta or cake. Only when we understand all of that can we offer the right products and solutions to our customers, the millers of the world. And only when we understand that can we come closer to our goal of making one of the world’s most important foods available in top quality.”