Lustre and dynamics

“I’ve been coming here ever since I was a little girl. I love the smell of the mill, the resonant sound of mill stones turning, the humour and the flour itself. Real flour. You can see it, smell it and taste it”, says Ghislaine Schyns: psychologist, Rémon Hupperetz’s partner and Vianney Schyns’ daughter. Ghislaine is the administrator of www.commandeursmolen.nl and helped to get the Track & Trace system up and running. “The mill brings lustre and dynamics to an old traditional craft. Wonderful.”

Being healthy

“The Commandeursmolen mostly produces organic flour: healthy flour, better for the environment. I like working here,” Ben Lindelauf says. He lives in Mechelen, likes to play sports (especially judo), studies engineering at a school for Intermediate Vocational Education. “In the mill I mainly do general jobs like cleaning, vacuuming and buffing.” For quite a while, there will be a lot to clean, if only because of the many innovations in and around the mill that often literally kick up dust, such as the renovation of the roofs and the installation of three new silos.

One of the few

“This is one of the few mills left that still makes flour the old, authentic way. It’s a privilege to work here, and time just flies by. I mainly work on architectural and technical issues, such as new conduits to transport grain and flour, maintenance of the machines and designing and building tailor-made facilities for this specific installation.” These remarks were made by Rémon Hupperetz, originally from Mechelen. He now lives in Teuven and is a HVE building management graduate. Hobbies: fishing, hunting and blowing the hunting horn.

People are a lot like grain...

“People are a lot like grain: the best is on the inside”. This philosophical statement was made by Jos Corten originally from Mechelen. His hobbies include (indoor) soccer, skiing, snowboarding and video games. He is an HVE graduate in mechanical engineering and works at the Commandeursmolen in his spare time. “Cleaning, helping with projects and maintenance, there is always something to do.” The Commandeursmolen makes genuine flour. What does that mean to Jos? “It lets me contribute to manufacturing the basic ingredient for many highly nutritional, organic and above all healthy products.”