FlourWorld Museum

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Wittenburg
FlourWorld Museum

Please consider our special opening hours: http://www.mehlwelten.de/english/information/index.html Welcome to the FlourWorld Museum!

Come inside and discover the history of and much information about flour. We provide the biggest flour sack collection in the world with more than 3,500 exhibits from more than 140 countries. The FlourWorld Museum in Wittenburg is an invitation to millers and friends of flour and bread from all over the world to rediscover this vital basic food with all their senses. Flour is in every mouth - not

only in a literal sense - but rarely are we aware of its background. The FlourWorld Museum in Wittenburg is a tribute to the millers of the world and a gesture of thanks for our close partnership with the international Milling Family, whose inspiration and active support enabled us to transform an eccentric idea into a museum that is unique in the world. We are looking forward to welcoming you to an inspiring visit and new perspectives on the world of flour in Wittenburg.

13/05/2026

𝗙𝗶𝗳𝘁𝗲𝗲𝗻 𝘆𝗲𝗮𝗿𝘀 𝗼𝗳 𝗽𝗮𝘀𝘀𝗶𝗼𝗻 𝗳𝗼𝗿 𝗳𝗹𝗼𝘂𝗿 – 𝗮𝗻𝗱 𝗯𝗲𝘆𝗼𝗻𝗱

Some careers take unexpected paths – and become essential to who we are today.

15 years ago, Vera Ferreri joined the Stern-Wywiol Gruppe, bringing with her a wealth of international marketing expertise from Germany, Austria and Spain. From shaping our internal communication with the SternIntern magazine to managing our OlbrichtArom brand, she has always combined strategic thinking with a strong understanding of people, products and stories.

And this is exactly how many of us experience Vera every day. She listens, connects and brings people together – creating an atmosphere where ideas can grow and where others feel welcome and valued.

For many years now, Vera has been leading the FlourWorld Museum and its team. Working closely with our founder Volkmar Wywiol, as well as with curator and architect, she contributes to the continuous development of the museum across ten exhibition rooms – shaping it into a unique museum experience that explores the story of flour while also serving as a place of exchange, inspiration and learning.

With great dedication, she manages our unique collection of more than 4,000 flour bags from around the world – forming the foundation of a museum experience that brings the world of milling to life for both the industry and all visitors. At the same time, she drives the museum’s visibility, builds strong partnerships and further develops it as an extracurricular place of learning, contributing to the cultural and social engagement of our group.

To mark her anniversary, Volkmar Wywiol shared a personal gesture of appreciation, thanking Vera with a little silver crown for her loyalty, dedication and passion for the museum and referring to her as “a true flour princess”. Colleagues from our marketing teams across the different brands, along with our Managing Director Food Ingredients, Dr. Matthias Moser, came together for a small internal celebration – a moment that left Vera truly speechless.

Thank you, Vera, for 15 years of loyalty, enthusiasm and dedication.

30/04/2026

𝗪𝗵𝗲𝗻 𝗴𝗹𝗼𝗯𝗮𝗹 𝗷𝗼𝘂𝗿𝗻𝗲𝘆𝘀 𝗯𝗲𝗰𝗼𝗺𝗲 𝗳𝗹𝗼𝘂𝗿 𝘀𝘁𝗼𝗿𝗶𝗲𝘀

As SternVitamin wrapped up a week-long conference with its Sales Network Partners, the final stop led to our museum in Wittenburg. And right at the beginning, a sentence that set the tone:

“There is no second museum like this. Not in Hamburg, not in Berlin, not in Mexico, not in Shanghai – but right here,” said Marion Schwarz.

Applause included.

In a town of just 6,000 people, a place unfolds that connects global milling culture, history and storytelling. More than 4,000 flour sacks line the exhibition, each with its own origin and narrative.

Marion Schwarz, Dana Francksen, Axel Haack, Hagen Bachsmann and Karin Kinner – split into two – through the museum’s many exhibition spaces, sharing stories, anecdotes and deep insights along the way. Among the highlights: the Ötzi replica, a real eye-catcher, alongside the corn mummy and the many myths brought to life throughout the museum. The Milling Hall of Fame honors key figures of the industry, while the Bühler room stands out as the most modern space – developed by apprentices over three years to make core processes of industrial milling tangible and easy to understand.

The art installation there earned another round of applause from all visitors at the end.

And then there was Penny Wang from SternIngredients China, who captured the moment emotionally:

“It has always been my dream to stand in this museum one day – and today, it finally came true.”

Once again, a visit came to an end – leaving behind shared moments, genuine amazement and lasting impressions.

21/04/2026

𝗛𝗼𝘄 𝗮 𝗺𝘂𝘀𝗲𝘂𝗺 𝘃𝗶𝘀𝗶𝘁 𝘁𝘂𝗿𝗻𝗲𝗱 𝗶𝗻𝘁𝗼 𝗮 𝗳𝗹𝗼𝘂𝗿 𝘀𝗮𝗰𝗸 𝘄𝗶𝘁𝗵 𝗮 𝘀𝘁𝗼𝗿𝘆

Around 17 years ago, when Michael Gusko, working for Kampfmeier Food Innovation, first heard about the flour sack museum, he didn’t hesitate for long. Together with the marketing manager and a small team of colleagues, he set off with a clear goal in mind: to find inspiration for a new flour sack design. And this is exactly what they found.
The idea that emerged was simple, yet powerful.

The front of the sack should show people. Because people make the difference.

The back would carry the respective special product. Flour on the one side, expertise on the other.
The sack that followed was not meant for standard products. It was created for special products, developed with know-how, experience and a strong team behind them.

As Sven Mattutat says with a smile: “The sack was long and slim, so we obviously needed tall, slim people to make sure they actually fitted.” Whether that was really the reason or not is up for debate – but that is how Sven Mattutat and Ulrike Thomas ended up on the sack.

Today, both of them are colleagues at the Stern-Wywiol Gruppe. And even better: they now get to hold “their” flour sack in front of the camera, knowing that the very same sack is also exhibited at the FlourWorld Museum. We like to call that a true full-circle moment.
Looking at this sack today reminds us that flour is never just flour. It carries people, ideas and stories.
“Every flour sack carries a human story. As I always say: Flour is life.” -Volkmar Wywiol

01/04/2026

𝗘𝘃𝗲𝗿𝘆 𝘆𝗲𝗮𝗿, 𝘁𝗵𝗲 𝗠𝗶𝗹𝗹𝗶𝗻𝗴 𝗛𝗮𝗹𝗹 𝗼𝗳 𝗙𝗮𝗺𝗲 𝗮𝘁 𝘁𝗵𝗲 𝗙𝗹𝗼𝘂𝗿𝗪𝗼𝗿𝗹𝗱 𝗠𝘂𝘀𝗲𝘂𝗺 𝗶𝗻𝗱𝘂𝗰𝘁𝘀 𝗼𝗻𝗲 𝗶𝗻𝗱𝗶𝘃𝗶𝗱𝘂𝗮𝗹 𝘄𝗵𝗼𝘀𝗲 𝗹𝗲𝗮𝗱𝗲𝗿𝘀𝗵𝗶𝗽 𝗵𝗮𝘀 𝗴𝗲𝗻𝘂𝗶𝗻𝗲𝗹𝘆 𝘀𝗵𝗮𝗽𝗲𝗱 𝘁𝗵𝗲 𝗴𝗹𝗼𝗯𝗮𝗹 𝗺𝗶𝗹𝗹𝗶𝗻𝗴 𝗶𝗻𝗱𝘂𝘀𝘁𝗿𝘆.

An independent international jury, representing industrial milling, equipment manufacturing, grain trade, supplier industries and professional associations, evaluates candidates from across the globe.
The 2026 inductee is Abubakar Bakhresa, Bakhresa Group.

Volkmar Wywiol, Founder of the FlourWorld Museum, puts it in context: "At the FlourWorld Museum, we bring the story of milling to life and honour those who shape its future. With the Milling Hall of Fame, we recognise outstanding personalities like Abubakar Bakhresa, whose work has a lasting impact on food security and the global milling industry."

Under Mr Bakhresa's leadership, the Bakhresa Group grew its daily milling capacity from 250 to over 8,560 tonnes, becoming one of East Africa's leading industrial conglomerates. His contributions have strengthened food security for millions across the region and set a benchmark for sustainable industrial growth in Africa and beyond.

His own vision: "To deliver quality, affordable flour to every African home and business, creating lasting value for society."
As part of this honour, Mr Bakhresa will be presented with a bronze statuette at an official Milling Hall of Fame ceremony later this year.

The FlourWorld Museum serves as a global platform honouring excellence and connecting leaders across the international milling industry. We are proud to welcome Mr Abubakar Bakhresa into the Milling Hall of Fame 2026.

This recognition was also featured in Milling and Grain, published by Perendale Publishers Limited.

20/03/2026

𝗟𝗲𝘁’𝘀 𝘁𝘂𝗿𝗻 𝗪𝗼𝗿𝗹𝗱 𝗙𝗹𝗼𝘂𝗿 𝗗𝗮𝘆 𝗶𝗻𝘁𝗼 𝗮 𝗺𝗼𝘃𝗲𝗺𝗲𝗻𝘁 𝗼𝗳 𝗴𝗶𝘃𝗶𝗻𝗴

Today, we celebrate World Flour Day – a global initiative, now in its 7th year.

Our aim has always been to give flour the recognition it deserves. As part of our daily lives, across cultures and continents, it nourishes, connects and creates opportunities. But this day is about more than awareness. It is about action.

Under this year’s motto “Flour is Life. Around the World.”, we highlight the essential role flour plays in food security and social participation. Behind every bag of flour, there is a story of people, communities and resilience – just like the flour sacks in our collection, each representing origin, culture and everyday life.

Let’s make flour visible through action.

💙 Donate flour, support local initiatives or start your own community project
💙 Involve your teams and make a difference where you are
💙 Share your actions and inspire others

At the FlourWorld Museum, our mission has always been to tell the story of flour. Today, we ask you to become part of it.

25/02/2026

𝗪𝗼𝗿𝗹𝗱 𝗙𝗹𝗼𝘂𝗿 𝗗𝗮𝘆 𝟮𝟬𝟮𝟲 𝗮𝗻𝗱 𝗮𝗻 𝗶𝗻𝘃𝗶𝘁𝗮𝘁𝗶𝗼𝗻 𝘁𝗼 𝘁𝗮𝗸𝗲 𝗮 𝗱𝗶𝗳𝗳𝗲𝗿𝗲𝗻𝘁 𝗽𝗲𝗿𝘀𝗽𝗲𝗰𝘁𝗶𝘃𝗲

We initiated World Flour Day on 20 March to encourage a broader view of flour and its role in our world. It is intended to invite the entire value chain – from mills to bakeries to retailers – to look beyond flour as a commodity and recognise its importance for food security, cultural identity and social stability.

We see this perspective as fundamental. It reflects our aim to make the significance of flour visible and tangible, to connect history with today’s challenges, and to show why access to safe, affordable and culturally anchored foods matters globally.

Volkmar Wywiol, founder of the Museum, sees World Flour Day as a continuation of this idea:
“With World Flour Day, this idea is becoming visible across borders. I hope that this day will encourage people everywhere to take action and pass on the power of flour in their own way, whether through flour donations, support for nutrition projects or simply by raising awareness of this fundamental staple food.”

World Flour Day is about action and depends on your engagement.

Will you join us? We would be pleased to hear about your ideas and your engagement and are happy to share them.

Let’s all make a difference - together.

28/01/2026

𝗠𝗼𝗿𝗲 𝘁𝗵𝗮𝗻 𝗮 𝘃𝗲𝗻𝘂𝗲 – 𝗵𝗼𝘄 𝘀𝗽𝗮𝗰𝗲 𝘀𝗵𝗮𝗽𝗲𝘀 𝘀𝘂𝗰𝗰𝗲𝘀𝘀𝗳𝘂𝗹 𝗲𝘃𝗲𝗻𝘁𝘀: 𝗪𝗲𝗹𝗰𝗼𝗺𝗲 𝘁𝗼 𝗼𝘂𝗿 𝗙𝗹𝗼𝘂𝗿𝗪𝗼𝗿𝗹𝗱 𝗠𝘂𝘀𝗲𝘂𝗺

What better way to start the year than by bringing people together in an inspiring place?

We were delighted to see the Planteneers team celebrate its kick-off for the new year here at our museum. Just a few weeks earlier, Mühlenchemie and DeutscheBack had already rounded off December with a successful closing event in our rooms. A perfect transition from year-end reflections to fresh ideas and new momentum.

As a museum, we are always pleased when our spaces are chosen for events. We are happy to offer them. Our concept combines modern knowledge transfer with an open, welcoming atmosphere. There is room for classic presentations, as well as bright, well-equipped areas for group work, all embedded in an environment that stands for learning in a contemporary and appealing way.

During the Planteneers event, the programme made full use of this setting. A rally through the museum added an interactive element, lunch was enjoyed together outside in the courtyard, and all exhibition areas were open for tours and exploration.

Experiences like these show how versatile our museum can be. And they make us look forward to many more events here throughout the year.

Are you planning an event and looking for a place that combines space, knowledge and inspiration? We would be happy to welcome you.

22/12/2025

𝗙𝗹𝗼𝘂𝗿, 𝗽𝗼𝘄𝗲𝗿 𝗮𝗻𝗱 𝗮 𝗯𝗿𝗶𝗴𝗵𝘁 𝗳𝘂𝘁𝘂𝗿𝗲 ✨

As we step into the final days of the year, the FlourWorld Museum is glowing with Christmas spirit.

Our rooms are beautifully decorated, filled with warm lights and festive displays that have welcomed many visitors over the past weeks.

It has been wonderful to see how much joy these bright, lively moments have brought to everyone walking through our doors. 🎄

This season also gives us time to reflect. Even though our world and our industry continue to face new challenges, we want to look ahead with confidence.

Flour has always been a symbol of nourishment and stability, and the stories shared in our museum remind us how deeply connected we all are through this essential ingredient.

With this in mind, we send our warmest wishes to all our friends, partners and guests around the world.

May your days be peaceful, may you stay healthy, and may there always be enough flour for everything you hope to create in 2026.

We look forward to welcoming you at the museum in 2026!

Your FlourWorld Museum Team

19/12/2025

𝗪𝗵𝗲𝗻 𝗠𝗶𝗹𝗹𝗶𝗻𝗴 𝗮𝗻𝗱 𝗚𝗿𝗮𝗶𝗻 𝗮𝗱𝗱𝘀 𝗻𝗲𝘄 𝗽𝗲𝗿𝘀𝗽𝗲𝗰𝘁𝗶𝘃𝗲𝘀 𝘁𝗼 𝗼𝘂𝗿 𝘀𝗵𝗮𝗿𝗲𝗱 𝗺𝗶𝗹𝗹𝗶𝗻𝗴 𝗷𝗼𝘂𝗿𝗻𝗲𝘆

This week we had the pleasure of welcoming Roger Gilbert and Tuti Tan from Perendale Publishers, the editors behind the industry magazine Milling and Grain and initiators of the Milling Hall of Fame, together with our FlourWorld Museum in Wittenburg.

Our museum founder, Volkmar Wywiol, personally greeted our guests and guided them through the exhibition. The focus of the visit was the Milling Hall of Fame, which has its home in the museum. Seeing the newly staged Milling Hall of Fame together was a special moment, and at the same time we are already looking ahead to its next chapter from 2026 with a new jury, new selection processes and fresh impulses for the global milling community.

Another highlight was our unique collection of flour sacks from all over the world. For us, this visible “atlas of flour” symbolises how closely connected millers are across countries and continents, and how much know-how, craftsmanship and passion our industry shares. Certainly the lifelike replica of Ötzi, the Iceman, drew attention and reminded us how deeply rooted the history of grain and milling is in human civilisation. The friendly and bright atmosphere of our museum underlines this journey into the future of flour and reflects the spirit in which we honour our craft. The museum is our way of saying thank you to the global milling community and recognising centuries of knowledge and dedication.

Spontaneously, the visit continued at our SternTechnology Center in Ahrensburg. From our baking lab to rheology and our pasta pilot plant, we explored how science and practice go hand in hand. Together we discussed new ideas, current challenges and practical solutions – and of course World Flour Day on 20 March, which we celebrate every year to honour flour and the people behind it.

It was an inspiring exchange that showed once again how strongly museum, innovation and applied science are connected at our company.

We thank you, Tuti Tan and Roger Gilbert, for the time we spent together and all the inspiring exchange that we had and continue to have.

Thank you also to Dana Francksen, Vera Ferreri and Tom Runge for your time.

For more information on Milling and Grain https://millingandgrain.com/

10/11/2025

𝟵𝟬 𝗙𝗹𝗼𝘂𝗿𝗶𝘀𝗵𝗶𝗻𝗴 𝗬𝗲𝗮𝗿𝘀 – 𝗖𝗲𝗹𝗲𝗯𝗿𝗮𝘁𝗶𝗻𝗴 𝗩𝗼𝗹𝗸𝗺𝗮𝗿 𝗪𝘆𝘄𝗶𝗼𝗹

Yesterday, we celebrated an extraordinary milestone: the 90th birthday of Volkmar Wywiol. As founder of the Stern-Wywiol Gruppe, the Stern-Wywiol Galerie and our FlourWorld Museum, he has inspired generations with his curiosity, his creativity, his love of art and his boundless energy.

On behalf of all employees of the Museum, the entire Group and our countless visitors from around the world, we send our heartfelt congratulations and deepest gratitude to you, Mr. Wywiol, for your vision, your warmth and your enduring spirit of creation. To mark this special occasion, we dedicate this poem to you:

In halls where grain and art entwine, your vision took its flight,
You gathered flour sacks and sculptures, shaped substance into light.
A maker, mover, artist-at-heart—your energy ignites,
With your curiosity and spirit you inspire days and nights.
Your company grew from one bold leap, your passion paved the way,
Yet you remained a people-person – still with a lot to say.
In creative corners of your world your loving spirit shows,
With ideas vivid, fearless, free, you make new pathways grow.
It all began with just one sack, found under Dubai skies,
It grew into a home of flour, where world and culture rise.
From Ötzi’s corn to milling tech, each story comes alive,
A living truth you’ve taught us all: that Flour, it is Life!

So here’s to more sacks, more flour, more life—happy ninetieth, dear Volkmar Wywiol!

Adresse

Amtsberg 2
Wittenburg
19243

Telefon

+494028403955

Webseite

http://www.mehlwelten.de/

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