Haberfellner

That is how we produce our flour

Immerse yourself in the fascinating world of flour production at Haberfellner. CEO Markus Haberfellner shows us one of the most modern mills in Austria, where tradition and innovation go hand in hand. We can see a process full of passion and precision, from the carefully selected grain to the fine flour. Let us discover the art of milling and the secret behind every bag of flour.

Mini documentary – part 1

Haberfellner Mühle’s development over the past few decades.

Haberfellner Mühle, family-owned since 1892, began as a small mill in 1612. With a monthly production capacity of over 15,000 tonnes of flour, it is now one of the largest mills in Austria. Innovation, business acumen, and a passion for craftsmanship have characterised the company for three generations. In recent years, more than €15 million have been invested in buildings, machinery, and technology in order to continually improve production processes and quality. Customers can be assured that the quality of the flour is absolutely consistent and hygienic.

Mini documentary – part 2

Grain analysis

Grain deliveries are subject to a thorough incoming goods inspection. Samples are taken from every lorry and are then checked for quality. This includes sensory evaluation, detection of impurities and foreign objects, pest control, and measurement of moisture, specific weight, and protein content.

The results are communicated to the suppliers and the grain is only processed once approved by the quality management team.

Mini documentary – part 3

Grain cleaning and sorting

The grain is stored and milled according to category. Thorough cleaning is carried out using the latest technology such as colour sorters, dehulling machines and aspiration. To ensure the purest flour products, harmful components and impurities are removed. Only the very best mills use this highly efficient grain cleaning process.

Mini documentary – part 4

Milling

The grain is perfectly cleaned and sorted in order to obtain the best flour quality in the milling process. Milling and grinding rollers are precisely matched to the grain hardness, resulting in a variety of flour products. Plansifters separate the products according to granulation, and infrared cameras monitor quality. The final products are stored and homogenised after being milled and sieved several times.

Mini documentary – part 5

Specialty: semolina extraction

Semolina is obtained using special machinery. These semolina purifiers allow separation according to size and specific weight. This makes it possible to separate the heavier semolina from the lighter hulls of the same size. Conventional sifters cannot achieve this.

Mini documentary – part 6

Specialty: wheat germ

During the milling process, fatty cereal germs are pressed into flakes with a diameter of 1-4 mm using “smooth rollers” and are separated by plansifters. This preserves the flour and prevents oxidation and rancidity.

Mini documentary – part 7

Wholemeal flour

At the request of many bakers, Haberfellner Mühle has developed a special production process for wholemeal flour. In this process, the endosperm is separated from the hull and milled with smooth rollers to increase water absorption capacity. The hulls are milled separately and then the two parts are combined to produce different qualities and granulations of wholemeal flour.

Mini documentary – part 8

Flour analysis

The laboratory performs extensive flour analyses on a daily basis. These analyses are carried out on freshly produced flours, intermediate goods, and ready-to-use flours. Three main analyses are performed: a farinograph is used for measuring water absorption capacity and kneading, an extensograph is used for measuring gluten quality and fermentation, and an amylograph is used for measuring starch gelatinisation. Mineral analysis determines the ash content, which determines the type of flour, with lighter flours containing fewer minerals and darker flours containing more.

Mini documentary – part 9

Enzyme activity

The falling number test is an important quality indicator for baking flour and measures enzyme activity. It involves heating a flour-water suspension to over 100°C, which causes the starch to gelatinise and be broken down by flour enzymes. The determined falling number indicates the enzyme activity: too low a number will lead to poor quality baked goods, too high a number will lead to dry baked goods. Haberfellner Mühle achieves top scores for consistent quality.

Mini documentary – part 10

Unique recipes made to measure

Haberfellner Mühle offers customised flour recipes for almost every customer, which is unique in the industry. We use a special batch mixing system to mix basic flours to customer specifications and quality requirements. A recipe software helps to create customised recipes with the right ingredients and quantities. This is done with unparalleled accuracy and homogeneity.

Mini documentary – part 11

Storage, packaging, and loading

Haberfellner Mühle has 42 metre high flour storage silos with over 100 silo cells that can store 5,000 tonnes of flour. The flour is precisely weighed before delivery and mixed in batch mixing systems, with the option of adding additives as required by the customer. After mixing, the flours are checked again. They are then pneumatically conveyed to the loading system or the bagging system. Before loading the lorry, the driver must be identified and the vehicle must be inspected for hygiene. Haberfellner Mühle has its own vehicle fleet to ensure hygienic and punctual deliveries.