Today products made from flour have become indispensable. Our mill produces seven different flour qualities which are intermediately stored in 23 silos and normally used to mix 15 different flour types. Five flours are classic qualities for the baking trade, they are complemented by special flours for French bread, sponge cake, starch, and breadcrumbs.

This is a survey of our classic flours:

  • Wheat flour type 405
  • Wheat flour type 550
  • Wheat flour type 812
  • Wheat flour type 1050
  • Wholemeal wheat flours
  • Shredded wheat
  • Rye flour type 815
  • Rye flour type 997
  • Rye flour type 1150
  • Rye flour type 1370
  • Wholemeal rye flours
  • Shredded ryes

We are also your direct contact for the development of individual flours with special baking properties and assist you in elaborating special recipes.

Bran is a by-product of the flour production. This high-fiber product is formed when sieving the flour. Among other things, our customers use it as fodder.