Mühlenchemie is a member of the German Stern-Wywiol Gruppe, a group of companies based in Hamburg. With the purchase of Probst Alimentaria, the pioneer of the use of enzymes in flour will have blending lines of its own and a fully equipped baking laboratory in Mexico.
“We are strengthening our base in Mexico in order to meet the needs of the local flour processing industry faster,” said Mühlenchemie MD, Lennart Kutschinski. Mühlenchemie’s new 100% subsidiary will have the name Stern Ingredients México, but it will continue to offer the familiar brand Probst Alimentaria.
Detlev Rösler, sales director Latin America, will manage the new company with Mauricio Santaolaya, and is already looking forward to the new challenge: “We have worldwide competence in flour treatment,” he said. “The exchange of know-how between Germany and Mexico will prove a benefit to all millers. We shall do everything we can to encourage this transfer of knowledge.”
The milling specialist Mühlenchemie supplies flour improvers and vitamin and mineral premixes to more than 100 countries. The existing production facility in Mexico is to be enlarged so that the US and Latin American markets can be supplied from there, too.
© FoodBev Media Ltd 2019
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