Our Mill
Our company is one of the leading flour mills in Greece, offering a wide range of flours for bakery and pastry applications, as well as mixes under the names «Innovart» and «Gold». The rich land of Thrace inspires us and helps us operate creatively, giving our products a unique identity.
By the Customer’s side
We serve more than 2,500 customers, ranging from bakers, pastry chefs, and phyllo dough production workshops to small manufacturers and large food industries in Greece, Cyprus, and nearby Balkan countries.
We produce over 160 types of flours αof flours and mixes in order to meet the ever-increasing needs of every professional.
We believe in building close relationships with our customers, which is why, in collaboration with them, we develop flours tailored to their specific needs and provide continuous and immediate support through our experienced technicians.
Vision & Values
To produce and deliver high-quality flour creating value for our customers, employees, shareholders, and society, with respect and responsibility.
Leadership
We lead with empathy, by listening and understanding, while fully leveraging the experience and talents of others.
Ethical Practices
We act with honesty, integrity, transparency, and respect, consistently upholding strict ethical standards.
Teamwork
We work with dedication and a spirit of collaboration, believing that teamwork leads to better results.
Passion
We bring passion to everything we do, at every level, to achieve our shared goals and be the best.
Continuous Improvement & Growth
We cultivate creative ideas to improve our work and deliver greater value to our customers.
Customer Focus
We strive to consistently exceed our customers’ expectations by offering high-quality products and services.
People & Society
Our employees are our most valuable asset. We are committed to actions that benefit society, including environmental protection and support for local communities.
Our History
For over a century, our mill has been consistently producing a wide range of high-quality products for bakery and pastry applications, serving both the domestic and international markets.
1922
In the 1920s Georgios Ouzounopoulos, a merchant-industrialist from Malgara in Eastern Thrace, renowned for its flour mill, followed the path of displacement and settled in Feres, Western Thrace. There, a new beginning was marked: the region's most modern mill was planned and established, the "G. OUZOUNOPOULOS & CO." Flour Mill.
Three pairs of millstones grounded grains daily, while the diesel-powered engines that operated them also generated electricity at night.
1930-40
In the 1930s the "G. OUZOUNOPOULOS – K. ATZEMIAN" Flour Mill – Spinning & Wool Processing Plant was designed and constructed in Peplos, Evros, as well as a second unit in Xylagani, Rhodope.
Today, the mill's building and machinery have been donated to the Xylagani Cultural Association and now house the Xylagani Folklore Museum.
1950-70
In 1955 the next generation took over, with Ioannis G. Ouzounopoulos assuming leadership. His marriage in 1959 to Chrysi Ch. Gargkana united two families with a strong tradition in the flour industry of Eastern and Western Thrace.
During the 1960s the Kotsonis and Chatzaras mills were acquired by the Ouzounopoulos–Atzemian–Abatzi partnership. At the same time, all mills were modernized with cutting-edge technology.
1970-82
In the 1970s the mills shifted their focus to exports. The company “Thrakis Mills I. Ouzounopoulos S.A.” was founded, inheriting and continuing a 60-year legacy in the flour industry. In 1977 the construction of the most advanced mill of the time began in Alexandroupolis. Ioannis Ouzounopoulos, a prominent figure in the business world of Thrace and longtime President of the Evros Chamber of Commerce, was elected to the Board of Directors of the Bank of Greece. Following his untimely death in 1982, he left behind a company ranked among the 50 most profitable in Greece, with a strong export orientation and as the region’s largest employer. The company was then led by Ohanes Atzemian, with Chrysi Gargkana Ouzounopoulou as Chairwoman of the Board.
1980-2000
In the 1980s the flour industry underwent a radical transformation. The disappearance of exports and the emergence of new dietary and consumer needs demanded new operational standards. The company developed the most advanced laboratory in the Greek flour industry and launched the pioneering DELUXE series of premium flours, establishing itself at the forefront of quality nationwide.
In the 1990s the mill was technologically upgraded, expanded its nationwide sales organization, and established proprietary distribution facilities in Sindos, Thessaloniki.
2004
In 2004 the Ouzounopoulou family acquired 92% of the company’s shares, and Konstantina Ouzounopoulou, Architect Engineer (NTUA) and MBA INSEAD graduate, became the new CEO. A new management team was formed, focusing on modern management methods, planning and control systems, and innovative operations and products.
2005-2009
In this spirit of modernization and innovation, significant investments were made. The production process was improved, and a new generation of high value-added products was developed through three major investment programs. By 2009, the mill had been completely revamped with BUHLER equipment, attaining its current advanced form.
In 2008 , the company also launched a new line of innovative flour blends for baking and pastry under the brand "Innovart".
2010-12
In 2010 , in collaboration with the Department of Agricultural Development at Democritus University of Thrace, the company initiated a research project titled “Development of Soft Wheat Varieties with High Nutritional and Added Value” in the Thrace region. The project evaluated the performance of various soft wheat varieties with high yields and desirable quality characteristics for flour production. In 2011 using the results, the company launched a pioneering contract farming program to secure high-quality Greek soft wheat with superior nutritional value.
In 2012 4,500 stremmas (approx. 1,100 acres) were cultivated with selected seed varieties, matching the quality of international standards. Based on this local wheat production, Thrace Mills launched its all-purpose flour line for consumers, free of any improvers or additives.
2014-2016
Between 2014 and 2016 the company established a new stone mill and production unit for specialty blends, boosting sales growth and expanding its product range with many innovative offerings.
2015-18
From 2015 to 2017 the company implemented ERP and WMS systems to better manage operations, production processes, and product traceability.
In 2017 its all-purpose flour (G.O.X.) was released in innovative Modified Atmosphere Packaging (MAP), using carbon dioxide during airtight sealing to extend shelf life.
In 2018 the company launched its 500g packaged self-rising flour (farina) using the same MAP technology.
2020-21
In 2020 in collaboration with Aristotle University of Thessaloniki (AUTH) and Democritus University of Thrace (DUTH), the company developed a line of high-nutritional-value products, investigating their potential role in preventing chronic diseases such as diabetes. Additionally, it partnered with DUTH to develop automation and optimization systems for the flour production process (SPEKTRA program).
In 2021 new silos were added for better sorting and grading of locally harvested wheat, along with a shelter to protect products and staff during truck loading operations.
2023
In 2023 the company launched its new Gold series, a range of classic and innovative flour blends that offer versatile solutions for professional applications.
Our Facilities
Our factory is located in Alexandroupoli, with storage facilities in Athens and Thessaloniki, and distribution networks throughout Greece.
.
It is equipped with modern Bühler machinery, advanced mixing and packaging lines, and an organic stone mill production line, with a daily milling capacity of 300 tons.
Thrakis Mills at a glance
years of experience
skilled personnel
tons daily milling capacity
local suppliers
types of professional flours
consumer products
Our People
Our people are our greatest asset. Today, our company employs 150 professionals, from experienced millers, chemists, and food technologists to bakers and specialized sales executives.
At Thrakis Mills, we have always operated like one big family. We are committed to fostering an atmosphere of trust and open communication, ensuring that our team works in a pleasant, safe, and creative environment.
Olyra
In 2017 led by Yannis Varellas Ouzounopoulos, the fourth generation of the family, the company established its subsidiary, Olyra. Olyra produces organic cereal bars and snacks, based on ancient Greek grain varieties such as barley, oats, spelt, and lupin.
Today Olyra products are distributed in over 5,000 retail locations across the United States.
At Thrakis Mills, we recognize that sustainable development is a cornerstone for a better future.
Our commitment is reflected in every aspect of our operations, with the goal of creating positive change in society, supporting people, and protecting the environment.. We invest in the education and development of our employees, maintaining high standards of safety and hygiene.Diversity and equality are core values for us, with women holding key positions both within our corporate structure and our management team.