Two Styrian Quality Products, United
Regional value creation, technical expertise, and the courage to innovate – this is exactly what produces goods that are more than just ingredients. Steirermehl (Styrian flour) is one such product: a genuine Styrian innovation, developed through close collaboration between Steirerkraft and the Farina Mill in Raaba.
Pumpkin seeds are inseparable from Styrian cuisine. Plenty has already been tried in baking too – but the real challenge lies in getting it exactly right. Developing a flour that’s both convincing in flavour and versatile in use takes specialist expertise.
That’s why Steirerkraft deliberately joined forces with Farina. The mill in Raaba processes around 120,000 tonnes of flour a year and has recently invested several million euros in state-of-the-art milling technology. This expertise was the foundation for blending ground pumpkin seed meal evenly and to a high standard with wheat flour.
The Result: Steirermehl
Steirermehl brings together the best of both worlds:
- a distinctively nutty pumpkin seed note
- a fine, well-balanced flour texture
- versatile uses in the kitchen
Whether for bread, cake, sweet braided loaves, or even Kaiserschmarrn – Steirermehl brings Styrian character to sweet and savoury dishes alike, without compromising its baking properties.
Regional Value Creation You Can Taste
Steirermehl embodies what Steirerkraft stands for: close partnerships, regional raw materials, and the highest quality standards across the entire value chain. The collaboration with Farina shows how shared expertise and regional responsibility can come together to create innovative food products.
Media Coverage of the Product Development
ORF Steiermark has also covered Steirermehl, offering insights into the collaboration and the development of the product.
👉 Read, watch, and listen here:
- https://steiermark.orf.at/stories/3334547/
- https://on.orf.at/video/14304230/16001591/weihnachten-hochsaison-fuer-muehlen
- https://sound.orf.at/radio/stm/beitrag/7481966/journal
