References

For more than 77 years, the Original Osttiroler Grain Mills have stood for quality, durability and proven milling technology. Since then, many thousands of customers have chosen an Original Osttiroler Grain Mill – and numerous responses confirm their high level of satisfaction with the mills.

Over the decades, the Osttiroler Grain Mills have received numerous awards. A particularly prestigious distinction was awarded to Mr Green in 1978 for the Osttiroler Grain Mill: as the only mill manufacturer, he received the State Prize of the Bavarian State Government for the mill.

For their outstanding quality, the Osttiroler Grain Mills were honoured, among others, at the Wels Trade Fair in 1948 and 1952, the Carinthian Trade Fair in 1955 and the International Trade Fair in 1978.

Particularly outstanding is the “Trophy for Quality” awarded in Paris in 1990, which internationally recognised the quality of the Osttiroler Grain Mills.

MOULIN DE PERTHUS
has been grinding for decades
Osttiroler grain mills from the Green family

Rocked by the clatter of water from the Eau-Mère and the rhythm of the purring of its wheels, the Moulin de Perthus is a French mill, located in the center of France (next to Issoire in the Auvergne region).
The Moulin de Perthus tirelessly grinds cereals that have been turned into flour for more than a century. From 1935 to the present day, 4 generations of millers from the Roubille-Roche family passed on the secrets of the milling process and lovingly maintained this little gem. They still make daily the history of Moulin de Perthus.

CHÂTEAU BLANC is the production department of the HOLDER Group.

An East Tyrolean Grain mill can bee seen in the background

Mr. Greco und sein Team

Grinding with stone mills

Our company is very proud of its own stone mills. Wholemeal flour for many wholemeal products is freshly ground every day. Only this process ensures that the extremely valuable husks of grain are present in the wholemeal flour.

You can taste the difference! Home-made natural sour dough, which needs to be left for a long time, is used in all rye bread. The result: Natural -tasting bread and pastries develop a full aroma, are easily digestible and remain fresh for a longer time. The tradition of being made by hand and the conscious decision not to use extra ingredients to produce the bakery products cause the bread to be a natural food of unique character. "Natural tastes better„. Therefore the raising agent used in natural bread is either natural sour dough or yeast. Artificial raising agents are taboo. A long maturing time allows a natural aroma to develop so that artificial flavourings are not needed. Aroma and flavour are then fully developed through the bakery ovens used which were specially produced for the Profanter bakery. Helmut Profanter is convinced that this process has caused our stone oven bread to become a speciality.

Helmuth and Relindis Profanter

Vollwertkost-Fan Marion Kracht grinds her grain herself in the wholemeal food shop.