Welcome to the flour industry
G. Kapetanios & Sons S.A.


where 60 years of tradition meets modern technology, creating high-quality flours for every baking and pastry need.

Discover our wide range of products!
 
   
 
 
 
 
     
  G. KAPETANIOS & SONS S.A.
Flour Industry Asiros Thessaloniki
 
     
  The flour industry “G. Kapetanios & Sons S.A.” is a family business with deep roots in Greek tradition and more than 60 years of experience in the field of wheat milling. Since its establishment, the company has operated with quality, consistency, and respect for professionals and consumers as its core guiding principles.

Now under the management of the third generation of the Kapetanios family, the flour industry has developed dynamically, maintaining unchanged the values that define it: excellent raw materials, responsible production...
 
     
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Modern
Facilities
State-of-the-art roller mill and cutting-edge equipment ensure precision and safety at every stage.
  
Full
Product Range
Flours for baking, pastry, and special uses, from everyday bread to the most demanding doughs.
  
Selected
Raw Materials
We use Greek and certified grains for flours rich in taste, nutrients, and performance.
  
Excellent
Quality
We apply a certified Food Safety Management System (ISO 22000:2018) for safe products in every batch.
  
 
 
 
 
 
 
OUR PRODUCTS
Flours in 1, 3 & 5kg packages for home & professional use, as well as 25 & 50kg!
Each type of flour is produced with specific characteristics, designed to meet the requirements of different recipes and production methods.

 
 
 
 
 
  Soft Flour type 70%
Soft Flour type 70% from selected soft wheat enriched from domestic and imported sources. Ideal for bread making and all types of bakery products.
 
     

 
  Strong Flour type 70%
Strong Flour type 70% from soft wheat of domestic and imported origin. Suitable for bread making with great strength and resistance.
 
     

 
  Semi Flour type 70%
Semi Flour type 70% from selected soft wheat enriched from domestic and imported sources. Ideal for bread making, an intermediate solution between soft and strong flour. Suitable for all types of bread and bakery products. Adapts to all conditions.
 
     

 
  Challah Flour
Wheat flour (gluten) from soft wheat. Ideal for challah, king cakes, croissants, puff pastry, and peinirli.
 
     

 
 
     
  PROFESSIONAL USE       HOME USE  
     
 
 
 
  Types of Flours
 
     
  Oat flour:
Produced by grinding oats with no additives.
 
       
  Oat flakes:
Large size for use in special types of bread
 
       
  Buckwheat flour  
       
  Emmer (Zea) flour:
From emmer wheat with many beneficial properties and low gluten content. Used for bread and other baked goods.
 
       
  Gluten-free flour:
Ideal for those with gluten intolerance
 
       
  Dinkel flour:
Of German origin with low gluten content
 
       
  Wholemeal Dinkel flour:
Of German origin with low gluten content and rich in fiber.
 
       
  Corn flour:
Ideal for making cornbread with a strong yellow color and distinctive taste
 
       
  Multigrain flour:
Flour blend with cereal seeds for bread making
 
       
  Rye flour:
Suitable for making rye bread and bakery products with high nutritional value
 
       
  German rye flour:
Finely milled, suitable for German-style rye bakery products
 
       
 
 
 
     
  Recipes
 
     
 
 
Homemade pasta
Preparation of dry ingredients: In a large bowl we add the flour, mastic, and mahlab...


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Traditional village bread recipe
We dissolve the yeast with the sugar in a little water and leave it for 10 minutes to activate...


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Grandma’s tsoureki
Preparation of dry ingredients: In a large bowl we add the flour, mastic, and mahlab...


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