The mill dynasty of the Green family has been successfully running the Osttiroler Grain Mills for over 77 years. Since then thousands of customers have bought an Original Osttiroler Grain Mill and are very pleased with them, as the many positive echoes that we hear show. The Osttiroler Grain Mills have also received many awards over the years, whereby Mr Green is the only producer of mills to have been awarded a state prize by the Bavarian State government in 1978.
The Osttiroler Grain Mills (Osttiroler Getreidemühlen) received a prize for „excellent quality“ at the International Trade Fair in 1978, the Wels Trade Fair in 1948/1952 and the Carinthian Trade Fair in 1955.
The Green family are really proud of their "Trophy for quality" which was given to their mills in 1990 in Paris.
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| Mrs Green at the ceremony for the presentation of the international award for quality, "Trophy for quality", in 1990 in Paris. |
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| The founder of the East Tyrolean Grain Mills (Osttiroler Getreidemühlen) - Oswald Green - received numerous national and international awards! |
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| Being honoured by the leader of the state of Bavaria. |
Being congratulated for excellent quality by the former Austrian president Dr. Kirchschläger. |
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| Salzburg hospital trusts East Tyrolean Grain Mills (Osttiroler Getreidemühlen). |
Bakery St. Peter - Salzburg
Moulin le Perthus, France
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.
Barton Springs Mill, Texas, USA
MAINE GRAINS, Maine, USA
CHÂTEAU BLANC, France
CHÂTEAU BLANC is the production department of the HOLDER Group.
CHÂTEAU BLANC has been grinding with Osttiroler grain mills from Green family for 19 years.
Molino Bongiovanni, Italy
Bakery Delhaye, Belgium
Grain mill in Barsakhera, Bareilly, India
Osttiroler Grain Mill in Ontario / Canada
Osttiroler Grain Mill in Chile
Hafixbeck, NRW, Germany
Fazenda Vargem, Vianopolis, Brazil
Bakery Veit, Bempflingen, Germany
Bakery Madison Sourdough, Wisconsin, USA
Bakery Ströck-Brot, Vienna
One of the biggist bakeries
e5 Bakehouse in London
Wellknown bakery and coffee shop
Jamie Oliver (UK)
An East Tyrolean Grain mill can bee seen in the background
The South African Institute for
Heritage Science & Conservation
The NATIONAL BAKERY GRAIN PROJECT
Wegmans, USA
Mr. Greco und sein Team
Tramsheds Harold Park Bakery, Restaurant in Sydney , Australia
Osttiroler Stone Mill in Brazil
Drexel University - Castle Valley Mill - USA
Better Basics Milling, Alberta, Canada
Bio-Hof Tomic, Eberndorf, Austria
Osttiroler grain mill - from the renowned mill builder Green.
Organic Bakery Bachmann, Sachsen, Germany
Organic Baker Hans Oehmen, NRW, Germany
Organic Baker Christian Fries, Germany
Flour Mill GRIST & TOLL
Los Angeles, USA
Denninger's Mill Bakery
Profanter's Bakehouse, South Tyrol, Italy
The Profanter family bakery celebrates its 40th anniversary. This occasion showed once again how important the production of natural bread and pastries is.
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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
Wholemeal food - Fan Marion Kracht
Vollwertkost-Fan Marion Kracht grinds her grain herself in the wholemeal food shop.
References bakeries
Mühlenbäckerei Denninger, Frankfurt
Kütschers Backstube, Obermending
Apenburger Landbäckerei
Itzlingers Vollkornbäckerei
Kornstube Sommer, Klagenfurt
Bäckerei Schwarz, Stockerau
Mühlenbäckerei Medwege, Schwerin
Freibackhaus Lübeck, Lübeck
References hotels
Golfhotel, Wörthersee
Rosenberger Markt-Restaurant, Wien
Hotel zum Jungen Römer, Radstadt
Hotel Alpina, Bad Hofgastein
Hotel Alpenrose, Maurach
Ferienhotel Geiger, Serfaus
Bio-Thermenhotel Bad Waltersdorf
Arabella Sheraton Hotel, Frankfurt
Sheraton Alpenhotel, Schliersee
Hilton Hotels (Frühstücksbuffet)
Hotel Stanglwirt, Going
etc.
