At Comwell, we have helped bring two smaller producers together to develop a new organic Danish flour blend with flavour at its heart. This new type of partnership began in 2024. Through the collaboration, we have supported local and smaller producers in developing a flour blend with excellent flavour.
Rasmus Rasmussen, Head of Sustainable Gastronomy at Comwell, works with ingredients, preparation and collaborations with food producers, among other areas. He explains this type of partnership:
“In Comwell’s kitchens, our work is not just about the ingredients, but also about how they are used. Among other things, we work with ingredient utilisation and individually portioned servings,” says Rasmus, who also highlights guests’ feedback:
“Guests actually say that it feels more refined when we serve small, individual portions rather than, for example, large platters of food.”
In addition to working with seasonal ingredients and training in areas such as ingredient utilisation and food waste, we collaborate with both small and large producers and suppliers at Comwell.
One of our latest projects is a special flour blend created through a collaboration between two smaller producers: Agrain, which processes a by-product of beer brewing into flour, and Mejnerts Mølle, a family-owned business that mills its own organic flour using traditional methods and follows a field-to-table approach.
“At Comwell, we saw a fantastic match between Agrain and Mejnerts Mølle. That is why we took the initiative to bring the two companies together,” says Rasmus, who elaborates:
“Agrain processes brewers’ spent grain into spent grain flour. And Mejnerts Mølle is an organic farm and mill that grinds flour the traditional way, between two millstones.”
Brewers’ spent grain is a by-product of beer brewing that is used, among other things, as animal feed. In this collaboration, spent grain flour is used as an ingredient in the flour blend.
The flour blend combines the two producers’ products and gives the bread a distinctive flavour and texture:
“Bread baked with this type of flour has a very distinctive malty flavour, like malt bread or dark bread with more aromatic compounds. And stone-ground flour simply gives a different flavour and texture. Now we will test it and see how both our kitchens and guests respond.”
For Comwell, the collaboration is not just about buying finished products, but also about direct contact with the producers.
“This way, we develop a close relationship with our flour producer,” says Rasmus, who explains how Mejnerts Mølle generates its own electricity and reuses heat from different parts of its production process.
Comwell’s largest food supplier, Dagrofa Foodservice, also plays a major role in the project and has helped facilitate much of the collaboration, ensuring that distribution and logistics are in place. This makes it possible to work with smaller suppliers as part of day-to-day operations and larger-scale production.
The flour blend is being tested in Comwell’s kitchens. At the same time, Comwell is exploring other products and opportunities for collaboration.
“This is a fantastic collaboration between two smaller suppliers. We are also looking at producers making a plant-based cream cheese from French organic soybeans,” says Rasmus.
“But perhaps the best part is that together we are making food that tastes fantastic,” Rasmus concludes.
Om Comwell Hotels
Comwell er en danskejet og landsdækkende hotelkæde med hoteller i hele Danmark samt ODEON i Odense og Comwell Centralværkstedet i Aarhus. I cirka 55 år har Comwell drevet møde- og konferencehoteller og har gennem årene høstet flere priser for deres møde-, service- og madkoncept.
Comwell var de første til at introducere danskerne for den moderne mødepakke tilbage i 1969. I dag er det stadig Comwells kerneforretning, og den professionelle rådgivning, indsigt, læringsværktøjer og sparring varetages af hotelkædens trænede MeetingDesignere. Comwell servicerer også uddannelses- og kursusforløb, workshops, jobsamtaler, bestyrelsesmøder, udstillinger og events og råder over cirka 2.500 værelser samt 320 møde- og konferencelokaler.
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