Osttiroler Getreidemühlen | Heidi Green | A-9991 Dölsach, Stribach 55
Tel: +43 (0)4852 61061 | E-Mail: firstname.lastname@example.org | Contact: Contact form |
The mill dynasty of the Green family have successfully run the East Tyrolean Grain Mills (Osttiroler Getreidemühlen) for over 77 years. Since then thousands of customers have bought an original East Tyrolean Grain Mill (Osttiroler Getreidemühle) and are very pleased with them, as the many positive echoes that we hear show. The East Tyrolean Grain Mills (Osttiroler Getreidemühlen) 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 East Tyrolean 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.
|Mrs Green at the ceremony for the presentation of the international award for quality, "Trophy for quality", in 1990 in Paris.|
|The founder of the East Tyrolean Grain Mills (Osttiroler Getreidemühlen) - Oswald Green - received numerous national and international awards!|
|Being honoured by the leader of the state of Bavaria.||Being congratulated for excellent quality by the former Austrian president Dr. Kirchschläger.|
|Salzburg hospital trusts East Tyrolean Grain Mills (Osttiroler Getreidemühlen).|
|Bakery Ströck-Brot in Vienna - one of the biggist bakeries. www.stroeck.at|
|e5 Bakehouse in London - wellknown bakery and coffee shop, www.e5bakehouse.com|
|Jamie Oliver (UK) - an East Tyrolean Grain mill can bee seen in the background|
|The South African Institute for Heritage Science & Conservation|
|The NATURAL BAKERY GRAIN PROJECT|
|Mr Greco and his team.|
|Bäckerei / Restaurant Tramsheds Harold Park in Sydney/Australien|
|Newspaper Report in Kronenzeitung, 11.5.2017|
|Osttiroler Getreidemühle - Green.|
|The Profanter family bakery celebrates its 40th anniversary. This occasion showed once again how important the production of natural bread and pastries is.|
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 grinds her grain herself in the wholemeal food shop.|
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