FlourWorld Museum

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FlourWorld Museum

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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.

10/09/2026

𝗪𝗵𝗮𝘁 𝗱𝗼 𝗙𝗿𝗮𝗻𝘇 𝗟𝗶𝘀𝘇𝘁, 𝗺𝘂𝘀𝗶𝗰 𝗮𝗻𝗱 𝗳𝗹𝗼𝘂𝗿 𝘀𝗮𝗰𝗸𝘀 𝗵𝗮𝘃𝗲 𝗶𝗻 𝗰𝗼𝗺𝗺𝗼𝗻? 𝗔 𝗙𝗹𝗼𝘂𝗿𝗪𝗼𝗿𝗹𝗱 𝗼𝗳 𝗶𝗻𝘀𝗽𝗶𝗿𝗮𝘁𝗶𝗼𝗻.

Last Sunday, the Festspiele Mecklenburg-Vorpommern brought pianist and Festival Prize winner Kit Armstrong back to Wittenburg. Following the “French Finale” with the Armida Quartet at St Bartholomew’s Church, the musical journey continued with a premiere: for the first time, Kit Armstrong gave an additional, intimate concert at our FlourWorld Museum: “Kit Armstrong & Franz Liszt”.

In fact, the idea for this evening had been born two years earlier. During a previous visit, Kit Armstrong was so fascinated by the FlourWorld Museum that he spontaneously suggested giving a concert here. And he had already found the perfect musical connection: “Do you know what the name Liszt means in Hungarian?” he asked. “It means flour.”

And so, two years later, Franz Liszt found his way to the FlourWorld Museum. Before Armstrong played the first note, however, he took us on another journey. He spoke about Liszt not only as a composer, but as a passionate traveller. Throughout his life, Liszt encountered different countries, cultures and musical traditions, allowing these impressions to find their way into his music.

Armstrong then drew a wonderful parallel to Volkmar and Torsten Wywiol’s passion for collecting flour sacks from all around the world.

Today, hundreds of historic flour sacks at our museum tell their own stories of countries, cultures and traditions. Where Liszt collected musical impressions on his travels, our collection brings together the visual language and milling heritage of nations from across the globe.

Music and flour may seem worlds apart. But through Armstrong’s eyes, they suddenly shared something fundamental: inspiration that travels across borders.

After taking us on this extensive journey from Liszt to the world of flour, Armstrong finally reminded us, with a smile, why he was actually there: to play the piano. A charming touch of humour from an extraordinary artist.

And then he took us into his world of music.

09/07/2026

𝗪𝗵𝗲𝗿𝗲 𝘁𝗵𝗲 𝗵𝗶𝘀𝘁𝗼𝗿𝘆 𝗼𝗳 𝗳𝗹𝗼𝘂𝗿 𝗶𝗻𝘀𝗽𝗶𝗿𝗲𝘀 𝘁𝗵𝗲 𝗳𝘂𝘁𝘂𝗿𝗲 𝗼𝗳 𝗻𝘂𝘁𝗿𝗶𝘁𝗶𝗼𝗻

Last week, our FlourWorld Museum became much more than a museum.Together with our CEO, Torsten Wywiol, we had the honour of welcoming around 40 international leaders from the Millers for Nutrition coalition to Wittenburg.

Among the participants were leaders from organisations including BASF, Bühler Group, dsm-firmenich, the Gates Foundation and the Cereal Millers Association of Kenya. We were delighted to welcome Dr Christian Müller, Vice President Business Management Vitamins & Carotenoids at BASF; Walter von Reding, Senior Advisor Milling Solutions at Bühler Group; Kathrina Stenholm, Chief Sustainability Officer at dsm-firmenich; Meetu Kapur, Director, Nutrition, and Hari Menon, President, Global Growth & Opportunity, both from the Gates Foundation; and Paloma Fernandes, CEO of the Cereal Millers Association of Kenya. Together with representatives from many other organisations, they contributed to valuable discussions on tackling hidden hunger through collaboration.

While strategic discussions shaped the programme, it was the museum itself that made this gathering truly memorable. Our exhibits became conversation starters, inspiring guests to exchange experiences and discover the shared heritage of the global milling industry.

Torsten Wywiol also personally guided one of the museum tours, sharing his passion for flour, milling and the stories behind the unique collection. It was wonderful to see conversations continue long after the presentations had ended.

For us, a museum is at its most valuable when it not only preserves the past but also helps shape the future. We are proud that the FlourWorld Museum could provide the setting for meaningful dialogue, new partnerships and a shared commitment to fighting hidden hunger.

We were especially honoured by the words Hari Menon left in our guest book:

"Easily one of the most inspiring visits I've ever done. The energy, passion and commitment of Torsten and team show through in the creativity and ingenuity of the exhibit. Who knew flour could be such an engaging theme for a museum. Thanks also for your commitment to M4N! Best wishes for the future."

Moments like these remind us that the history of flour and the future of global nutrition belong together.

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.

Adresse

Amtsberg 2
Wittenburg
19243

Telefon

+494028403955

Website

http://www.mehlwelten.de/

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