Company Information Thylmann Flour Mills

Published: 2021-08-27 22:00:08
essay essay

Category: Business

Type of paper: Essay

This essay has been submitted by a student. This is not an example of the work written by our professional essay writers.

Hey! We can write a custom essay for you.

All possible types of assignments. Written by academics

GET MY ESSAY
The mill building is considerably increased in this time of the economic departure in Germany (early days), particularly as it lies favourably with the Nidder sure about water and near big hypermarkets in Offenbach, Hanau and Frankfurt. 1887 The natal year of Heinrich Thylmann. This extends the land mill in an industrial company. 1900 The daily performance of the mill is incrased from 1. 5 metric tons to 20 metric tons by technical renewals. The mill wheels are substituted by the end of the century with 50 HP turbines and 40 HP- Lokomobile.
Besides, the engaged miller exerts himself successfully for the railway construction with siding track to his mill. 1911 On 31. 8. 1911 the modern Muhlwerk completely burns out and must be sprinkled. The mill approaches only in the 20s again the old daily performance, particularly as the steam power is substituted with 50 HP of engine. 1927 This year the mill equipment is altered once more. Two trucks with followers supply quickly the clientele. 1932/33 The mill is raised on six floors and the silo arrangement and cleansing arrangement is incorporated in the mill building structurally.
New roller chairs are put up and now the daily performance amounts to 54 metric tons. 1959 This year dies Heinrich Thylmann. After his death the widow Anna Thylmann continues the company up to her death in 1979. The company goes over on her Daughter Anneliese. 1982 The Kilianstadtermuhle acquires 1982 shares of the company Jung and Schmitt , to the leading private wholesaler for baker’s, confectioneries and ice-cream parlours in the Rhine Main area. In 1990 the shares go to 100% to the Kilianstadtermuhle. Today JUNG and SCHMITT is escorted by Anneliese Thylmann son Michael Frese as a manager. 992 The new building of a more modern wheat mill allows in 1992 a sevenfold rise of the milling capacity in the wheat area on approx. 250 metric tons during the day. A modern computer control admits a continuous production process which makes easier the observance of a constant flour quality. 2000-05 Henrik Frese is active since 2000 in the mill: At the moment the mill occupies 45 employees and has in the wheat area a capacity of 250 metric tons during the day and in the rye area a day capacity of 70 metric tons. Staff Our mill team – Any time for you ready
Our mill team knows what it depends on. We carry joint responsibility for the success of our customers. Flour quality and a certified consultation are connected with us inseparably with each other. To guarantee this, we bind the employees in the long term to our house and put away for employee’s trainings a high value. The integration of the employees in the responsibility should have to is aimed at improving the efficiency that is called: to protect an economic production with constant product quality. We everything must perceive the tasks transferred to us reliably.
To us must be aware daily that the responsibility for quality concerns everybody in the enterprise. Grain Good grain needs a good agriculture The prevailing part of the grain comes from the Wetterau. Between TAUNUS and VOGELSBERG conveniently rules an especially growth-supporting climate. The dark grounds rich in mineral offer the best condition for a full development the wheat and rye ears. The qualities achieved from it are to be classified from well to very well. With priority kinds are used in the wheat cultivation A-and B.
These have excellent baking qualities for the later flour processing The delivery of the grain occurs to 70% directly from the farmer. Remaining 30% are covered about land trader. Therefore a steady supply of the desired qualities occurs about the whole grain financial year. Hence, a long respect of the Kilianstadtermuhle with her partners in the agriculture and the supplied baking companies is absolutely typical After the delivery wheat or rye are stored in surfaces-careful structural engineering way and are provided later for the production. Production
From the grain to the flour. Cleaning. To allow around our high high-class state kind, our grain runs through a very costly cleaning process. This divides itself into the following areas: Swinging sieve. In the swinging sieve all components are removed by sieving, they are bigger or smaller than the basic grain (e. g. , small grain) Stone-Sensor The stone-sensor removes of all specifically heavy components. (e. g. , glass, stones) Trieur. In trieur all foreign matters are removed, they are smaller or bigger than the normal grain (e. g. ergot, oat) Table-Sorter
The table sorter removes foreign body which have, indeed, the same size like the grain, but are specific, lighter or heavier (ergot, light grain). Shy-Machine In the shy machine the sticking dirt is removed in a surface from corundum (rough stone). The bowl of the grain is “polished”. Lab check. After cleaning becomes to the grain a homogeneous one pattern taken and in the lab on optical and sensor quality checked. On this occasion, in the foreground it is about the protein salary and the case number Grain. After the release an arrangement of the single grain kinds occurs as a recipe for he meal process. Meal process Because grain must be stored very drily, a wetting of the grain with water occurs before the meal process to make the bowl more elastic. On this occasion, an standing-time is to be followed by chance twelve hours according to grain hardness. Only now the real meal process begins: Here become rye or wheat in two different mills separate of each other. The present achievement of the rye mill amounts to 70 metric tons per day and Achievement of the wheat mill amounts to 250 metric tons per day.
In the mill the moistened grain is squeezed between two rotary rollers. A sieve arrangement separates the squeezed grain in fine and coarse components (flour and bowl). Then the components are supplied to other roller chairs. This procedure recurs so often, until the last flour has been taken from grinding coarsely. Besides, there originate approx. 30 different flours which are distinguished about a mixing snail according to flour -Type in bright or dark flour. To reach a homogeneity of the flours, it is mixed flour afterwards about a flour mixer approx. ight hours and afterwards is stored in the flour cells to next use. Storage At the moment approx. 3,500 metric tons of flour can be stored in the Kilianstadtermuhle. This corresponds by the present delivery to a continuance of approx. 10 days. This time needs the flour to attain his optimum processing qualities or baking qualities. Our flour Still we grind primarily from the grain of the farmers of our bet-rough region the well-tried Thylmann-flour. With the risen requirements of our clientele our flour develops to a qualitatively state kind product.
Adapted to the range of products of our baker’s we deliver beside the usual wheat and rye flours a huge number of meal products. We offer wheat flour in different qualities of the Type 405,550,812,1050 up to the Type 1600. In particular in the area 550 we make available several special qualities which are adapted to the requirements and processing mechanisms of our customers. In the wheat and rye area we can offer our customers also wholemeal flours as well as different bruised grain from well to roughly in 25 kg or 50 kg of bags. We deliver larger amounts in wholemeal flour of course also in the silo vehicle.
As by-products wheat germs and food bran extend our assortment. Interesting for baker’s with own sales the offer of small packets of wheat flour Type 405 is as 10 X 1 kg or 4 X 2. 5 kg. From the specific purchase of the raw materials about putting together the suitable grain quality up to him grind up to delivery, the whole process chain of a constant control is defeated by our lab. We hold ready whether craft baker’s or industrial baker’s, every craft the right flour quality. Quality Checked quality. From the grain delivery to the flour delivery.
To guarantee as can be proved a constant level of our products, a quality assurance system was introduced in 1996 after DIN EN ISO 9002. This standard and standardises all processes running off in our mill and guarantees thus a constantly high quality of our products. In 2004 we have moved our system on the revised system for Institute for standardisation DIN EN ISO 9001:2000. The food quality begins for us already with the raw goods. Our high-class quality management system allows a complete control of the delivery of the raw goods up to the end product. All processes are documented with us.
Working lab controls in lab (own in company) before the raw material delivery, during the production and before the delivery guarantee the quality. Our mill has joined in 2004 of the investigation row contaminant monitoring of the German Milling Association. On this occasion, the grain patterns which are examined for the most important pollutants, mycotoxin, plant protection agents and macro organisms are sent in regularly. Still we have extended this program, while we have joined the controlling plan of the German Milling Association with regard to feeding products.
Since ends of the year we are certificated to QS. Logistics Our flour-We drive everywhere for you Order acceptance and winding up. The order of our customers are adapted to the needs of every singles. Quality, amount, time – all criteria find consideration. Standing orders, written orders, telephone order acceptance or about our field service – every order is possible. Also emergencies, like urgent and short-term supply, are allowed for you on a quick and unbureaucratic way. Supply We deliver baker’s and industrial companies supply with a huge number of different flours.
No problem, because we work with the most modern Mixing and loading technique. The supply of material flour occurs by your customer wishes. Therefore any number is possible to Type and amount. Delivery The provided flours are delivered by our own vehicle park to you. The current vehicle park passes of four bag trucks and eight silos trucks which have from on up to four flour chambers. Whether 50 kg in the bag or silo flour of 1-25 metric tons – for every requirement have we the optimum vehicle. This allows an everyday delivery capacity up to 450 metric tons.

Warning! This essay is not original. Get 100% unique essay within 45 seconds!

GET UNIQUE ESSAY

We can write your paper just for 11.99$

i want to copy...

This essay has been submitted by a student and contain not unique content

People also read