Mill and bakery operation: flour from our own grain, artisan breads, cakes, tortes and muesli.
Kutmühle, Berthold Riegger e.K.
Villingen-Schwenningen (head office) · Schwenningen · St. Georgen · Rottweil · Trossingen · Donaueschingen · Bad Dürrheim · Singen · Radolfzell · Allensbach · KonstanzNew on Amplifa
From Grain to Bread
The Kutmühle in Villingen-Schwenningen is a mill and bakery operation whose tradition dates back to 1438. The company covers the entire value chain from grain to bread: grain intake and cleaning, in-house milling of spelt, wheat, rye and einkorn, as well as laboratory testing of the raw materials. Bread has been baked at the Kutmühle since 1925; the artisan bread range of wheat, rye and spelt is complemented by fine cakes, tortes, pastries and muesli made to the company's own recipes, with no added sugar in the muesli. In eleven retail stores in the region between the Black Forest and Lake Constance, the company sells its products with expert advice, supplemented by an ordering app. The head office with the mill, bakery and confectionery is located at Mühlenstraße 26 in Villingen-Schwenningen.
- Site
- Villingen-Schwenningen
- Processes
- Grain milling (flour production), Grain intake and grain cleaning, Bread production (baking), Confectionery - cakes, tortes and pastries, Muesli production according to own recipes, Laboratory testing of raw materials, Expert advice, In-house flour production (milling of spelt, wheat, rye)
- Materials
- Spelt, Wheat, Rye, Einkorn
- Certificates
- Laboratory testing of raw materials
- Founded
- 1438
- Industries
- Mill, Bakery and confectionery, Food/grain processing
- 01
Grain intake and cleaning
- 02
Laboratory testing of raw materials
- 03
Milling (flour production)
- 04
Muesli production
- 05
Bread production (baking)
- 06
Confectionery: cakes, tortes, pastries
- 07
Sales in retail stores
Raw Materials and Processing
Spelt
Gently milled in the company's own mill and used for breads and flours.
Wheat
Raw material for flours and the artisan bread range.
Rye
Basis for dark bread flours and bread specialties.
Einkorn
Gently milled grain for a special einkorn bread.
Products
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Grain milling (flour production)Other | – | – | – | – | Spelt, Wheat, Rye, Einkorn |
| Grain intake and grain cleaningOther | – | – | – | – | Bread grain, Spelt, Wheat, Rye |
| Bread production (baking)Other | – | – | – | – | Spelt, Wheat, Rye |
| Confectionery - cakes, tortes and pastriesOther | – | – | – | – | – |
| Muesli production according to own recipesOther | – | – | – | – | Grain |
| Laboratory testing of raw materialsTesting | – | – | – | – | Grain |
2 Anlagen & Maschinen
| Machine | Manufacturer / model | Quantity | Working area | Year built | Site |
|---|---|---|---|---|---|
| Modern cleaning machines (grain cleaning) | – | – | – | – | Villingen |
| Milling technology for grinding | – | – | – | – | Villingen |
Additional services
Quality
The raw materials are regularly inspected and laboratory-tested in the company's own facility; grain is cleaned several times and gently milled. Regular quality controls from grain intake to the finished bread are part of the company's guiding principle.
| Evidence | Villingen-Schwenningen |
|---|---|
| Laboratory testing of raw materials |
History
- 1438
Origin of the Kutmühle; one of the oldest firms in Villingen
- 1925
Start of bread production at the Kutmühle