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 equipment, but this is not always 100% successful. Under the motto "Bottle. Instead. Tonne.", Mölk has been developing unique solutions for the sensible recycling of waste products since 2015.
MR FRIEDRICH BLUE EDITION
Distilled from pure bread from the Therese Mölk bakery. Based on an old Tyrolean recipe for gin. Prepared with juniper, herbs and roots. Coloured with natural blossoms. The addition of tonic or lemon turns the gin purple.
HOW BREAD BECOMES ALCOHOL
Bread is saccharified and fermented in a complex process. From 100 kg of yesterday's bread, about 12.5 litres of high-proof alcohol can be distilled at the Therese Mölk distillery. This is then refined into gin, batch or liqueurs. "So far, we have already been able to save over 100,000 kilogrammes of bread from the dustbin by selling our sustainable spirits," Mathias Mölk, manager of the Therese Mölk bakery, is pleased to say.