Referenze - Mulini per grano Osttiroler by GREEN Family

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.




Osttiroler Getreidemühlen - Qualitätspreis Paris Osttiroler Getreidemühlen - Auszeichnung für ausgezeichnete Qualität
Mrs Green at the ceremony for the presentation of the international award for quality, "Trophy for quality", in 1990 in Paris.  
Auszeichnungen der Osttiroler Getreidemühlen Osttiroler Getreidemühlen - Auszeichnungen
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.
 Osttiroler Getreidemühlen - ausgezeichnete Qualität Osttiroler Getreidemühlen - ausgezeichnete Qualität
Salzburg hospital trusts East Tyrolean Grain Mills (Osttiroler Getreidemühlen). 
Thomas and Petra Schulze Westerhoff from Havixbeck in North Rhine-Westphalia market original grain.
Schulze Westerhoff family, Hafixbeck, NRW, Germany -
Fazenda Vargem  Vianopolis, Brasile
Fazenda Vargem, Vianopolis, Brasile -
Bäckerhaus Veit aus Bempflingen, Deutschland, mahlt mit Osttiroler Getreidemühlen Green
Bakery Veit, Bempflingen, Germany -
Bakery Madison Sourdough, USA, milling with Osttiroler grain mills - Green
Bakery Madison Sourdough, Wisconsin, USA,
bakery Ströck-Brot, Vienna
Bakery Ströck-Brot in Vienna - one of the biggist bakeries.
Bakery in London
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 South African Institute for Heritage Science & Conservation
The South African Institute for Heritage Science & Conservation
Mr Greco and his team.

Mr Greco and his team.
Bakery Delhaye, Belgium,
Bakery Delhaye, Belgium,
 Panetteria e ristorante - Tramsheds Harold Park a Sydney / Australia
Panetteria e ristorante - Tramsheds Harold Park a Sydney / Australia
Stone Mill in Brazil
Stone Mill in Brazil
Drexel University - Castle Valley Mill
Drexel University - Castle Valley Mill
Newspaper Report in Kronenzeitung, 11.5.2017
Osttiroler Getreidemühle - Green.
Bioloand Vertragsbäcker Bachmann Thomas mit Osttiroler Getreidemühlen
Backerei Ohmen mit Osttiroler Getreidemühlen Green
grain mills


The Profanter family bakery celebrates its 40th anniversary. This occasion showed once again how important the production of natural bread and pastries is.
Profanters Backstube

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.

Familie Profanter

Helmuth and Relindis Profanter

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


References bakeries

 Mühlenbäckerei Denninger, Frankfurt
 Bio-Vollwert Bäckerei Gradwohl, Wien
 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


Osttiroler Getreidemühlen  |  Heidi Green  |  A-9991 Dölsach, Mühlenstraße 2
Tel: +43 (0)4852 61061 |  E-Mail:  |  Kontakt über: Kontaktformular
Stein der Weisen - Getreidemühlen,Gewerbemühlen,Haushaltsmühlen

Osttiroler Getreidemühlen  |  Heidi Green  |  A-9991 Dölsach, Mühlenstraße 2
Tel: +43 (0)4852 61061   |  E-Mail:  |  Contact: Contact form  |  Getreidemühlen, Gewerbemühlen, Haushaltsmühlen, Gewerbemühlen-Anlagen

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