Gobmitzer muhle spurt the climate change

Gobmitzer muhle spurt the climate change

"The muhle rattles on the rushing brook" – these times are long gone in tranquil dobertengrund. Here, too, technology has taken hold, making the muller’s job easier.

The ultsch muhle on the outskirts of gobmitz, a muhle that has been in the family for ten generations, has also undergone many changes over the years. The dilapidated water wheel had to be removed and was replaced by a turbine in 1937; instead of the millstones, metal roller mills now do the work. In our own laboratory, modern equipment measures the quality of the delivered grain. And something else has changed and thus has a major influence on the work of ludwig and his son andreas ultsch, the two master mullers: the climate. "In recent years it has become drier and drier, which has naturally affected the grain harvest", andreas ultsch tells us during the tour.

Smaller, drier and sproder

The grains have become smaller, drier and more sprouted. It’s not just a loss for farmers, he says. "Normal is a base moisture of 14 percent at delivery – for the 2019 harvest we are talking about ten to eleven percent." Ultsch mullers prefer to be milled with more moisture, which makes it easier to separate the husk from the flour kernel.

It’s a long way from delivery by the farmer to the ready-packed flour trough for the store or for shipping: weighing and quality testing, then the first rough cleaning with sieving and air blowing, and depending on the variety and quality, storage in a grain silo. Andreas ultsch remembers the grain deliveries in the summer of 2019: "it sometimes arrived at a temperature of 35 degrees." To prevent it from starting to sweat in the silo and then going moldy, he uses his cool air blower. After all, 200 tons are stored in one silo. It must then be stored for three months. The grain is then prepared again, cleaned with bursts and scouring machines. Selection is taking place: commercial grain has now become food grain.

And there it is again: the influence of the last heiben dry summer. When netting is necessary, the sprouted husks of the grain do not absorb the added water sufficiently. The husk cracks during grinding and mixes with the endosperm. The more husk parts, the darker the flour and the lower the baking quality of the finished flour.

"It’s not so bad now, we already want to have full", andreas ultsch explains the difference between flour types.

His customers are also interested in regionality: grain varieties such as emmer, einkorn and spelt are being milled more often again and are finding buyers throughout germany. The company has been certified since 2003.

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