Mill in Bad Wimpfen: Milling and blending products from wheat, spelt and rye for bakeries, the food industry and retail
Frießinger Mühle GmbH
Bad WimpfenNew on Amplifa
About Frießinger Mühle
Frießinger Mühle GmbH in Bad Wimpfen is a family business in its 5th generation that has been processing grain since 1859. The company mills wheat, spelt and rye into flours and produces bread baking mixes and flour blends. The product range also includes semolina and grist from durum and soft wheat, spelt and corn, convenience products such as pre-cooked spelt rice and spelt couscous, starches and sauce binders as well as meal, germs, bran and groats. For commercial customers in the food industry, tailor-made flours, baking mixes and various packaging variations in conventional and organic quality are offered; an own fleet of vehicles and large warehouse areas ensure logistics. For private customers, the products are available in retail and in the company's own online shop (Mühlenlädle). Market segments are bakeries, the food industry and retail.
- Site
- Bad Wimpfen
- Processes
- Grain milling (wheat, spelt, rye into flours), Production of bread baking mixes and flour blends, Production of semolina and grist (durum and soft wheat, spelt, corn), Production of convenience products (spelt couscous, spelt rice pre-cooked and dried), Production of food starches and sauce binders, Filling/packaging in various packaging variations for the food industry (conventional, Own fleet of vehicles / logistics, Large warehouse areas
- Materials
- Wheat, Spelt, Rye, Durum wheat, Corn, Oats, Buckwheat, Rice (rice flour)
- Certificates
- DLG 'Prize for Long-Standing Product Quality'
- Founded
- 1859
- Industries
- Bakeries, Food industry, Retail (private customers)
- 01
Grain intake and selection
- 02
Grain milling (wheat, spelt, rye)
- 03
Production of flour blends and baking mixes
- 04
Refinement (semolina, grist, convenience products, starches)
- 05
Filling and packaging
- 06
Logistics with own fleet of vehicles
Raw Materials and Processes
Wheat
Main raw material for flours, semolina, grist and Type 00 pizza flours.
Spelt
Basis for spelt flours, spelt semolina, spelt rice, spelt couscous and the award-winning spelt pizza flour.
Rye
Processed into flours and blended products.
Durum Wheat
Used for durum wheat semolina and Semola Rimacinata.
Corn
Basis for corn semolina, corn starch and maltodextrin.
Oats
Processed into oat bran.
Buckwheat
Processed into buckwheat groats.
Rice
Rice flour as an ingredient of the Pinsa Mix.
Potato
Basis for potato flour (certified gluten-free).
Locations
Bad Wimpfen
DEHeadquarters and production site (mill) with warehouse areas and own fleet of vehicles
- Materials
- Wheat, spelt, rye, durum wheat, corn, oats, buckwheat
- Milling technology
- Warehouse areas
- Own fleet of vehicles
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Grain milling (wheat, spelt, rye into flours)Other (food/milling technology) | – | – | – | – | Wheat, Spelt, Rye |
| Production of bread baking mixes and flour blendsOther (food/milling technology) | – | – | – | – | Wheat flour, Spelt flour, Rye |
| Production of semolina and grist (durum and soft wheat, spelt, corn)Other (food/milling technology) | – | – | – | – | Durum wheat, Soft wheat, Spelt, Corn |
| Production of convenience products (spelt couscous, spelt rice pre-cooked and dried)Other (food/milling technology) | – | – | – | – | Spelt |
| Production of food starches and sauce bindersOther (food/milling technology) | – | – | – | – | Potato starch, Corn starch, Maltodextrin (corn), Milk sugar |
| Filling/packaging in various packaging variations for the food industry (conventionalOther (food/milling technology) | – | – | – | – | Grain products |
Additional services
Quality
Careful grain selection, special milling processes and continuous quality controls ensure a consistently high product standard. Frießinger Mühle has been honoured with the DLG 'Prize for Long-Standing Product Quality' for the 18th time (requirement: at least five years of regular, successful participation in the DLG quality tests).
| Evidence | Bad Wimpfen |
|---|---|
| DLG 'Prize for Long-Standing Product Quality' |
History
- 1859
Foundation of Frießinger Mühle; processing of wheat, spelt and rye under family management, today in the 5th generation.
- 2026
Awarded the DLG (German Agricultural Society) 'Prize for Long-Standing Product Quality' for the 18th time on 16.04.2026.
- 2026
The spelt pizza flour was awarded 'Product of the Year 2026' on 17.09.2026 (from 97 products in 29 categories).