Grain Cultivation and Milling Traditions
Flour production in Eastern Macedonia plays a vital role in the region’s agricultural economy, with vast areas of fertile land dedicated to cereal cultivation. The climate, with moderate temperatures and nutrient-rich soil, makes it ideal for growing wheat, barley, and corn, the primary grains used in flour production.
Soft and hard wheat varieties dominate the landscape. Soft wheat is mainly used for pastries, cakes, and bread, which is a staple in the local diet. Bread is made using locally milled wheat flour, water, yeast, and salt. The dough is kneaded, left to rise, shaped, and baked in wood-fired or modern ovens. Hard wheat is processed into semolina for high-quality pasta.
Barley is often milled for animal feed and beer production, while corn flour is essential for polenta and other traditional dishes.
Wheat farming consists of small family farms and larger commercial companies, many of which employ sustainable techniques to maintain high yields and preserve soil health.
A key player in the industry is Thrace Flour Mills, established in 1928 near the port of Alexandroupolis. The company sources premium grains from local farmers and uses advanced milling technology to produce high-quality flour. With a commitment to sustainability and innovation, Thrace Flour Mills supports the regional economy and supplies flour to both domestic and international markets.
