At the International Whole Grain Summit 2025, Librixer is set to stir the flour pot. Together with research partners from RISE, Berte Qvarn and Spirituosa, we’re presenting a disruptive way to mill whole grains that doesn’t just knead dough – it redefines it.

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So what’s cooking?

Despite all the information around whole grains being healthy, most people still pick the white, fluffy stuff. Why? Because whole grain breads often feel like eating a brick. That’s where we come in. The Librixer comminution technology (yes, that's what we call it) takes a smarter route. It liberates grains along their natural boundaries – dry, energy-efficient, zero-emission and chemical-free – in a space efficient way.

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The result?

Whole grain flours with up to 5x more fibre (compared to white flour), better baking behaviour (compared to traditional whole grain flour), tastier results and serious nutrition that might finally get consumers to make the healthier choice. No compromise needed. Just better bread.

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Why does it matter?

Because this isn’t just about flour. It’s about turning overlooked parts of the grain into nutritional gold – not animal feed. It’s about fewer emissions, less waste, and more value from every kernel.

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The proof is rising.

Preliminary baking tests already show improved bread volume and texture. The Librixer-milled flours are nothing like traditional ones. And this is just the beginning.

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A lean, clean anti-greenwashing machine – now enabling better baking.