Historic Norwegian grain mill brings its flour to Taiwan for the first time

A historic Norwegian flour mill has arrived in Taiwan. The flours and grains of Stangeland Molle are now on sale in Taiwan for the first time. The mill has been manufacturing cereals, flours and other whole grain products for 176 years. Celebrity baker Wu Pao-chun is a big fan of the mill. He invented several loaves of bread that incorporate the Norwegian flour while catering to the Taiwan market.

This fifth-generation Norwegian flour miller is in Taiwan to promote the flour of her family mill. For 176 years, Stangeland Molle has produced all kinds of grain products and now their bread is on sale in Taiwan.

The whole grain bread is spread with butter and topped with salmon, tomatoes or cheese – a classic Norwegian lunch.

Marianne Aareskjold
Norwegian flour mill
The bread taste is quite neutral, so you can mix whatever you like. Our aim is always to produce the full-corn flour, so to use the whole grain. We like to produce clean food, with a high nutritional value.

The mill’s potatoes, oats and multigrain flour are used by celebrity baker Wu Pao-chun. He tried to preserve Norwegian culinary traditions while developing these six loaves of bread, at the same time adapting them for Taiwanese palates, by adding honey red beans, cheese and raisins.

Wu Pao-chun
Celebrity baker
We will also promote the natural flavor. Because that’s their way of life, and we don’t want to change it. But we’ll introduce people to how to eat their bread, and of course we’ll also add in some flavors that Taiwanese people are used to. We want to bring the Norwegian health concepts to Taiwan.

The bakery industry was worth NT$105 billion in Taiwan last year. The market continues to grow each year in line with changing tastes, and collaborations with Nordic bakers like Stangeland Molle are seen by local business as a great investment.