Mill day Masein

The "maseinlädtein" association, the Oberdorf baking oven company and the Bergmühle restaurant cooperative invite you to a jointly organized mill day.
The occasion is the restoration of a historic grain mill that is privately owned by the transport and recycling company Bühler AG. Trained miller John Böhi, retired millwright René Weber, Werner Graf from the "maseinlädtein" association and other helpers were involved in the restoration. All the restoration work was carried out on a voluntary basis. The main aim was to bring young and old closer to the process from grain to bread: the traditional grinding of flour with the old stone mill and the baking of bread in the community's own bakery with wood-fired oven, says Werner Graf, co-initiator of the mill day.
The "Bergmühle" restaurant is located in Maseiner Oberdorf, which will be providing food and drink as well as a rich supporting program - including a children's program - on the day of the festival. Nomen est omen, because flour was already being milled in this building complex in the last century. "The corn mill has not been used commercially for over 50 years," says Marcel Bühler from the owner family. But now, after decades of slumber, it has been brought back into shape so that it is once again possible to produce small quantities of flour for customers, which also meets the requirements of cantonal food legislation. According to Bühler, it was his technically adept great-grandfather Konrad Bühler who bought the mill built in Flerden in 1860 from Josua Reimer a good 100 years ago, expanded it and put it into operation in Masein in 1929.
Originally, the stone mill was powered by water from the Masein stream until an electric motor replaced the water wheel in 1944. Right next to the stone mill are two other objects steeped in history: a nostalgic roller mill, which was mainly used to produce animal feed, and a grain cleaning machine. Marcel Bühler and Werner Graf's vision: sooner or later, the old stone mill will be used to grind locally produced grain, which will be processed into bread in the Masein bakery or in private households or bakeries. Whether there is a need for such a service will then become clear. "The traditional production of flour is unlikely to make a profit, so we will continue to rely on the help of mill enthusiasts who see their job more as a 'professional hobby' than as making bread," says Marcel Bühler with a wink.

Program

• from 08.00 hrs Bread baking in the bakery and bread list spreading in the Bergmühle restaurant
• from 11.00 a.m. continuous mill demo, bread sales and food made from Maseiner wheat flour in the Bergmühle restaurant with string music from the "Sägwerk" trio
• from 15.00 Show baking, baking under supervision, Gran Alpin grain trail, competition
• from 18.00 Dinner in the Bergmühle restaurant, dance music: "Trio Harmonix"
  Children's program: Bake bread rolls in the bakehouse and have them filled in the Bergmühle restaurant, "Mühlimaus" tells miller tales

No registration required.