Turning bread into alcohol: Webers Backstube in Friedrichshafen opens a bread distillery.
A sustainability project by: Webers Backstube in cooperation with Müller Brennereianlagen, the University of Hohenheim and TTZ Bremerhaven.
The bakery of the future not only smells of delicious bread - but also of bread brandy, whisky and co. The first bread distillery attached to Weber's bakery in Friedrichshafen went into operation in 2024. Here, baked goods are given a new lease of life, as they are among the most frequently thrown away foods in the world. With the newly developed MÜLLER capping distillery, the old baked goods can be processed into either a particularly aromatic rye bread spirit or bioethanol for industrial purposes, depending on requirements.
Many other products such as fine whiskeys and aromatic fruit brandies are also distilled in the Müller AROMAT Still by Hannes, a famous German TV-baker, and his wife Blandina who is an experienced spirit sommelier.
The new Müller CONTROLS is being used to choose the preferred distilling recipe just by the push of a button. The fractioning of heads, heart and tail run is done completely automatically in combination with the decision on distillation speed and dephlegmator control. Using integrated mash and fermentation control, the entire value creation process can be mapped out in a central control system.
The distillate is recorded in accordance with customs regulations using the official Müller VERITAS spirit counter and then collected in stainless steel tanks.
The fine spirits are sold in the shop or processed into cakes and pies in the bakery and confectionery. The alcohol from returned baked goods is used as bioethanol in the pharmaceutical industry or as biofuel.
The slop is sold on as cattle feed and the cooling water is reused.
State-of-the-art technology, a sophisticated energy and heat recovery concept and the aim of counteracting food waste make this distillery one of the most sustainable distilleries in the world!
