Quality Control
We believe in the value of high-quality raw materials. That’s why we continuously strive to source premium-quality grains, mainly from the fertile land of Thrace, through our contract farming program.
We constantly upgrade our mechanical equipment and systems to improve the production process, always aiming to enhance product quality.
We operate a fully equipped quality control laboratory, allowing for precise analysis of incoming wheat and products at all stages of the production process. In addition to daily testing, the lab detects allergenic substances and measures mycotoxins in both wheat and final products.
Όραμα & Αξίες
We also collaborate with accredited laboratories to carry out required chemical analyses on raw materials and finished products. To guarantee the quality of our products, we test for pesticide residues, heavy metals, mycotoxins, and conduct microbiological analyses.
Quality control ensures the suitability of raw materials and the compliance of finished products with their specifications.
We also maintain a modern test bakery, which is essential for evaluating the baking performance of our flours and blends, as well as for conducting new research trials.
Innovation
Innovation is at the heart of our corporate strategy. We focus on research aimed at developing products with enhanced nutritional value and added benefits (e.g. high protein content, low glycemic index, legume-based blends).
Research & Development Department
Our R&D department, consisting of chemists, food technologists, and bakery/pastry experts, is dedicated to developing innovative new flours and blends, as well as improving the properties of existing products.
Modern Production Unit
We operate a modern production facility that includes a stone mill and a blend production unit. Here, we mill cereals such as spelt, barley, and durum wheat to create innovative, value-added products.
Development of Innovative Products
We collaborate with Aristotle University of Thessaloniki and Democritus University of Thrace through research programs to develop new flours, sourdoughs, and baked goods.
Agricultural By-product Utilization
In partnership with Aristotle University of Thessaloniki, the National Technical University of Athens, and the Centre for Research and Technology Hellas (CERTH), we participate in research projects focused on converting agricultural by-products into high-value food additives.
Automation & Production Process Optimization
We collaborate with the Department of Electrical and Computer Engineering at Democritus University of Thrace to develop systems for automating and optimizing the production process.
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.
