Miller Magazine Issue: 135 March 2021

58 MILLER / march 2021 The Vorarlberger Mill is located in Austria’s west- ernmost community of Feldkirch, nestled in between the sloping foothills at the entry of the Ill Valley, near the border to Switzerland and the Principality of Liechtenstein. The region is blessed with a rich heritage and is proud of its culture, new and old. The same goes for the Vorarlberger cuisine which is deeply rooted in tradition. Local specialties include Riebel – a dish based on fried semolina – Spätzle, the famous pasta from the “Ländle”, and Vorarlberger Streuselkuchen. They may have humble origins, but today they form a colorful mélange of traditional rustic recipes and modern ideas and sophistication, diverse but typical and enriched with authenticity and style. This is the local culture in which the Vorarlberger Mill has its roots and whose needs it strives to meet. It’s not all about size, but about quality and variety, according to Heinz Kollmann, Head of Production and Technology at the mill. “We are a relatively small mill,” he says. “This is why our employees are all the The Vorarlberger Mill in Austria epitomizes the successful combination of tradition and cutting-edge technology. The introduction of Bühler’s Integrated Grinding System (IGS), Arrius, two years ago has not only improved efficiency and quality, it also future proofs the mill’s technology, so that they are ready to take advantage of increasing digitalization. Vorarlberger Mill: A traditional Austrian flour mill equipped for the future