Production of gluten-free foods: breads, baked goods, flours and mueslis – exclusively gluten-free production since 1967.
Hammermühle GmbH
Kirrweiler (DE) · Neustadt an der Weinstraße (DE, under construction)New on Amplifa
Gluten-free enjoyment since 1967
Hammermühle GmbH, based in Kirrweiler (Rhineland-Palatinate), has been the first manufacturer of gluten-free foods in Germany since 1967. From a grain mill acquired in 1952, later a corn mill, the company evolved into a specialized manufacturer of dietetic foods for people with celiac disease and gluten-free diets. The product range includes gluten-free flour and baking mixes, long-life breads, rolls, sweet pastries, mueslis, snacks, pasta as well as oven-fresh baked goods from the company's own fresh bakery, baked daily by hand to order. Long-life products are packaged in a positive-pressure cleanroom, making artificial preservatives unnecessary. Raw materials used include corn from regional fields, certified gluten-free oats, rice, millet, chestnut flour and quinoa. The entire production is exclusively gluten-free, so there is no risk of contamination. Distribution is via the company's own online shop with shipping of fresh baked goods, the farm shop in Kirrweiler, as well as food retail, drugstores and health food stores. A new production site in Neustadt an der Weinstraße (Quartier Hornbach) with production, fresh bakery, farm shop and shipping logistics is under construction.
- Site
- Kirrweiler
- Processes
- Baking of gluten-free foods (breads, rolls, pastries), Milling (corn mill), Laboratory gluten analysis (over 2000 samples annually), Online shop with shipping of fresh baked goods, In-house laboratory (over 2000 gluten analyses/year, internal limit 10 ppm), Distribution via food retail, drugstores, health food stores, Second brand, Farm shop
- Materials
- Corn, gluten-free oats, Rice (wholegrain rice flour), Millet (wholegrain millet flour), Chestnut flour, Quinoa (sourdough), Gluten-free oats, Wholegrain rice flour
- Certificates
- DE-ÖKO-001 (Organic control body), DZG crossed ear of grain (marking of long-life products), DZG crossed ear of grain
- Founded
- 1952
- Industries
- Food manufacturing (gluten-free products), Bakery, Dietetic foods
- 01
Raw material inspection in the in-house laboratory
- 02
Milling (own corn mill)
- 03
Dough preparation and baking in the fresh bakery
- 04
Packaging in the cleanroom (long-life products)
- 05
Analysis of every batch for gluten
- 06
Shipping or distribution via retail
Raw materials and processes
Corn
The company's basic raw material; the corn flour comes from fields in the region and is milled in the company's own corn mill.
Gluten-free oats
Certified gluten-free oats for flakes, mueslis and cookies, analyzed again in the laboratory after completion.
Wholegrain rice flour
Basis of the flour mixes for bread and rolls.
Wholegrain millet flour
Component of the gluten-free baking mixes.
Chestnut flour
Used in baking mixes and for chestnut bread.
Quinoa sourdough
Dried sourdough made from quinoa for a delicate nutty note in baking mixes.
Sites
Kirrweiler
DEProduction, fresh bakery, farm shop, administration
- Part weight / size
- 0.035–2 kg
- Lot size
- To order (fresh bakery) as well as batch production
- Materials
- Corn, gluten-free oats, rice, millet, chestnut, quinoa
- Corn mill
- Baking ovens
- In-house laboratory
- Cleanroom packaging
Neustadt an der Weinstraße
DEProduction site under construction (Quartier Hornbach): production, fresh bakery, farm shop, warehouse and shipping
Products
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Baking of gluten-free foods (breads, rolls, pastries)Plastics | – | – | 0.035 kg – 2 kg | – | gluten-free raw materials (corn, rice, oats) |
| Milling (corn mill)Machining | – | – | – | – | Corn |
| Laboratory gluten analysis (over 2000 samples annually)Testing | max. 20 ppm (internally 10 ppm) | – | – | – | – |
Additional services
Reference customers
Quality and gluten-free production
A complete quality assurance system begins with the inspection of incoming raw materials in the in-house laboratory. Every production batch is analyzed for gluten; over 2000 samples are examined annually, the internal limit is 10 ppm (legally 20 ppm), supplemented by regular laboratory comparison tests.
| Evidence | Kirrweiler |
|---|---|
| DE-ÖKO-001 (Organic control body) | |
| DZG crossed ear of grain |
Company history
- 1952
Acquisition of the 'Hammelmühle' mill in Kirrweiler
- 1954
Shutdown of the grain mill, conversion into a corn mill
- 1956
Discontinuation of the mail-order business
- 1963
First attempts to make bread and pastries from corn
- 1967
Start as the first manufacturer of gluten-free foods in Germany
- 1980-90
Establishment of an in-house quality assurance laboratory and an in-house bakery
- 1990er
Donation of gluten-free products for people with celiac disease in Kosovo
- 2000er
The corn mill reaches its limits; onboarding of a new partner for the growing market
- 2026
Groundbreaking in April for the new production site in Quartier Hornbach, Neustadt an der Weinstraße; shell construction in July, roof in August