The bread distillery

Friedrichshafen, Germany

The Distillery

The bakery of the future does will not only provide delicious bread – you will also get amazing bread spirits, whiskeys and other spirits. The first bread distillery, attached to the Webers bakery in Friedrichshafen, went into operation in 2024. Here, returned baked goods are given a new life, as they are among the most frequently thrown away foods in the world. With the newly developed MÜLLER closure distillery, the old baked goods can be processed as required either into a particularly aromatic rye bread brandy or into bioethanol for industrial purposes.
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!