In Austria, every fifth piece of bread ends up in the bin. The Therese Mölk bakery tries to avoid food waste through precise planning and state-of-the-art systems, but it does not always succeed 100%. Under the motto “Bottle. Instead of. Tonne. ”Since 2015, Mölk has consistently developed unique solutions for the sensible recycling of rejects. MR.FRIEDRICH BLACK EDITION Distilled from pure bread from the Therese Mölk bakery. Based on an old Tyrolean recipe for gin. Attached with juniper, herbs and roots. Enriched with natural, food-safe biochar. A single shake turns the clear gin into a rich black. HOW BREAD BECOMES ALCOHOL Bread is saccharified and fermented in a complex process. About 12.5 liters of high-proof alcohol can be distilled from 100 kg of yesterday's bread in the Therese Mölk distillery. This is then refined into gin, base or liqueurs. "So far, we have already saved over 100,000 kilograms of bread from the garbage can by selling our sustainable spirits," says a delighted Mathias Mölk, head of the Therese Mölk bakery. Translated by Google