The story began in 1892, when an application was made to build a massive mill to replace the demolished post mill to produce flour and other things. Apparently there was already a similar building in the same location, which was surrounded by a house, stables and a barn. In October of the same year 1892, the current brick building was subjected to a final inspection by officials. The Eschenhorn bakery family operated the Turmholländer for more than 100 years, with the blades being powered by wind power until 1948 and by a motor until 1960. In 1948, the building was expanded again by Ernst Rennert on behalf of the family. After this time it probably became very quiet in and around the historic mill, which was left to decay. On behalf of the Eschenhorns, all structures on the property were demolished in 2000, so that only the mill itself remained standing. A turning point only came in 2011, when the Reinhold family took over the old brick building. At that moment, the outside of the object was still painted black as camouflage to avoid a bomb being dropped during World War II.
The building was scaffolded for six months just for this purpose. After the gutting, the Reinhold family put a lot of sweat and a lot of money into the mill for two whole years, which was restored to its former glory in July 2013. In addition to the 100-year-old floorboards and stairs, the old beams also had to be restored. The millwright Martin Wernicke from nearby Kyhna was brought in as an expert for the restoration. The core of the system is the technology with the comb wheel on the upper floor, which has 225 new teeth and is powered by the 9 meter long rods. Thanks to the double wind rose, the hood can even be turned into the wind.