Manufacture of meat and sausage specialties, self-service sliced meats, canned sausages and convenience products at 14 sites
zur Mühlen ApS & Co. KG
Böklund · Chemnitz · Delmenhorst · Dissen · Gütersloh · Satrup · Suhl · Versmold · Zerbst · Landsberg am Lech · Bremen · Słubice (PL)New on Amplifa
About the zur Mühlen Group
zur Mühlen ApS & Co. KG (zur Mühlen Group) is one of the leading European companies in the meat and sausage industry, headquartered in Böklund. At 14 sites in Germany, Denmark and Poland, the group produces around 2 billion consumer packages annually with more than 4,000 employees (depending on the season); every day, around 8 to 10 million consumer packages leave the plants. The product range includes self-service sausages, sliced meats, fresh products, sausages, scalded, raw and cooked sausages, ham, aspic items, canned meat and sausages as well as convenience and vegetarian/vegan products based on plant protein. Production takes place, among other things, on high-tech production lines using processes such as scalding, smoking (with thermal afterburning), filling, sliced packaging and can production; processed materials include pork, beef, poultry meat and poultry mechanically separated meat (for export markets). The products are sold under brands such as Böklunder, Gutfried, Zimbo, Könecke, Redlefsen, Lutz, Dölling, Schulte, hareico, Marten, Plumrose, Heine's, Weimarer, Astro, Wikinger, Jensen's and Vevia. With an export share of 25 %, the group supplies 40 countries, including the USA (USDA-approved plants), Great Britain, Denmark, Poland, Spain and France.
- Site
- Böklund
- Processes
- Sausage production (scalded sausage, raw sausage, cooked sausage), Scalding and smoking, Filling (sausage calibers), Sliced packaging/slicing (slices, fan packaging, stacked packs, serve box), Can production (sausage/meat cans), Aspic production, Mechanically separated meat production (separator), Laboratory testing/analysis (microbiology, chemistry, molecular biology, sensory analysis, pathogen
- Materials
- Pork, Beef, Poultry meat, Poultry mechanically separated meat, Plant protein (vegetarian/vegan products), Plant protein
- Certificates
- IFS (International Featured Standard, 'Higher Level'), BRC (British Retail Consortium), QS inspection system, EC Organic Regulation (organic seal), Halal, ISO (environmental and energy management), USDA/FSIS approval for export to the USA, IFS (Higher Level), BRC, EC Organic Regulation (Organic, DE-ÖKO-005), Halal (Halal Europe), ISO (environmental/energy management, TÜV SÜD), USDA/FSIS export approval USA
- Employees
- more than 4,000
- Industries
- Food/meat and sausage products, Retail (grocery retail, specialty wholesale, butcher trade), Petrol stations/kiosks (snacks), Export/international
- 01
Raw material intake and inspection (delivery documents, temperature,
- 02
Storage according to the FIFO principle
- 03
Batching and recipe production
- 04
Filling (sausage calibers)
- 05
Scalding and smoking
- 06
Sliced meats/sliced packaging or can production
- 07
Packaging with metal detection and retained samples
- 08
Centrally controlled logistics and delivery
Raw materials and processes
Pork
Basic raw material for scalded, raw and cooked sausages as well as ham and canned products.
Beef
Used in raw sausage and specialty recipes, e.g. Lechtaler Bergwurst.
Poultry meat
Basis of Gutfried poultry sausage and the products in Versmold.
Poultry mechanically separated meat
Mechanically separated residual meat from bones, declared only for export markets such as Spain, France and Great Britain.
Plant protein
Raw material for vegetarian and vegan products of the Vevia brand, without flavor enhancers and without seasoning.
Product groups
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Sausage production (scalded sausage, raw sausage, cooked sausage)Food processing | – | – | – | – | Pork, Beef, Poultry meat, Poultry mechanically separated meat (export only), Plant protein (vegetarian/vegan) |
| Scalding and smokingFood processing | – | – | – | – | Meat, Poultry meat |
| Filling (sausage calibers)Food processing | – | – | – | – | Scalded sausage, Raw sausage |
| Sliced packaging/slicing (slices, fan packaging, stacked packs, serve box)Food processing | – | – | – | – | Sliced meats, Sausage products |
| Can production (sausage/meat cans)Food processing | – | – | – | – | Sausages, Meat |
| Aspic productionFood processing | – | – | – | – | Meat, Gelatin |
| Mechanically separated meat production (separator)Food processing | – | – | – | – | Poultry meat (residual bone meat) |
| Laboratory testing/analysis (microbiology, chemistry, molecular biology, sensory analysis, pathogenTesting | – | – | – | 50,000 analyses/year | – |
4 Anlagen & Maschinen
| Machine | Manufacturer / model | Quantity | Working area | Year built | Site |
|---|---|---|---|---|---|
| Separator (meat separating machine) | – | – | – | – | – |
| High-tech production lines | – | – | – | – | 14 sites in Germany, Denmark, Poland |
| Technology center (Level II safety laboratory) | – | 1 | 630 m² | 2008 | Satrup |
| Smokehouses with thermal afterburning | – | – | – | – | – |
Additional services
Quality and certifications
Quality management is centrally controlled at the Technology Center in Satrup (630 m², Level II safety laboratory); more than 50,000 laboratory analyses are carried out annually and every item passes 61 internal inspection points from raw material intake to delivery. Production follows the HACCP principle with seamless traceability via a batch numbering system.
| Evidence | Böklund |
|---|---|
| IFS (Higher Level) | |
| BRC | |
| QS inspection system | |
| EC Organic Regulation (Organic, DE-ÖKO-005) | |
| Halal (Halal Europe) | |
| ISO (environmental/energy management, TÜV SÜD) | |
| USDA/FSIS export approval USA |