Tehran Province Bakery Flour Mills Directory | Iranco
INSO 103 grades, seven-tier bakery flour matrix and 25+ mill & wholesale database for Greater Tehran
Directory of Tehran bakery flour mills from Qazvin and Fath corridors to Rey, Varamin and Malard — technical grades from sangak to patent flour and Anbar Naft wholesale hubs.
Supply chain and Greater Tehran’s strategic role
Sustainable bakery flour for Tehran and its satellite counties is a pillar of national food security. A population above 14 million drives the region’s largest flour consumption cluster, with milling capacity from historic Rey and Karaj axes to Pakdasht, Varamin, Damavand and Malard.
Mapping this industry requires technical product specs, plant geography, firm structure and quota flows under INSO 103 and integrated government monitoring.
Bakery flour taxonomy (INSO 103)
Wheat becomes flour by separating starchy endosperm, bran and germ. Roll gap, speed and sieves set bran yield, ash, protein and gluten for each bakery grade.
| Grade | Bran yield | Extraction | Ash | Wet gluten | Use |
|---|---|---|---|---|---|
| Wholemeal | 0–7% | 93–97% | 1.30–1.85% | min 23% | Bran & germ, dark bread |
| Sangak | 7–12% | 88–93% | 0.90–1.30% | 24–26% | Visible bran, high absorption |
| Lavash & taftoon | 12–15% | 85–88% | 0.80–0.95% | 25–27% | Stretch, thin sheet |
| Barbari | 18% | 82% | 0.65–0.79% | 26–28% | Open crumb after bake |
| Setareh (star) | 18–21% | 79–82% | 0.55–0.65% | 26–28% | Multi-purpose traditional |
| Fancy / pan | 21–23% | 77–79% | 0.50–0.60% | 28–32% | Baguette, toast, buns |
| Patent (noul) | 23–28% | 72–77% | <0.50% | 28–33% | Pastry, specialty bread |
Industrial milling workflow
Cleaning & conditioning
Impurity removal and blending silos ahead of milling.
Roller milling
Flute profile and roll gap set target bran extraction.
Sifting & grading
Separation by mesh, ash and bakery grade.
Lab control
Wet gluten, farinograph and falling number for bakers.
Bagging & traceability
Subsidised and free-market flows in the national flour IT system.
Tehran–Alborz split (2010): plants such as Zarr and Khoshre Talaei sit in Alborz but still feed capital bakeries; this report lists units physically within Tehran Province.
County coverage matrix
| County | Mill status | Key plants | Infrastructure | Bakery supply |
|---|---|---|---|---|
| Tehran | highest factory density | Ariakar, Taban, Mansubyan | factory silos, Golha & Tarkhineh brands | self-sufficient; megacity support |
| Ray | south logistics | Iran, Vaziri, Atlas | state silos, grain rail | exporter of southern quota |
| Varamin | agricultural hub | Varamin Flour Industries | concrete silo, wheat purchase | Varamin & Pakdasht supply |
| Pakdasht | Khavaran axis | Mehr Gohari, Behyab | silo, Abbasabad industrial zone | bakery & barbari |
| Qarchak | independent unit | Pouniak | local cleaning & silo | quota supplement from Varamin |
| Malard | modern west | Sefid Nader | grain silo 200,000-tonne | Malard & Safadasht |
| Damavand | eastern foothills | Morvarid (Derakhsh) | reference laboratory | Damavand & Pardis |
| Shahryar | workshop structure | Shahryar Flour | grain warehouse | bakery quota |
| Robat Karim | Saveh Road | Vatan Flour | Nasirabad packing | Parand and Robat Karim |
| Islamshahr | local factory | Asdkhan | cargo terminal | bakery flour; south surplus |
| Pishva | no large mill | — | guaranteed purchase co-op | quota from Varamin |
| Pardis | no mill | — | co-op warehouse | supply from Damavand & Tehran |
| Quds | adjacent to Fath | — | packaging workshop | coverage Mihan and Taban |
| Baharestan | no factory | — | bakers' warehouse | quota from Ray and Islamshahr |
| Firouzkuh | surplus wheat | — | temporary warehouse | processing in Damavand |
| Shemiranat | no mill | — | — | supply from Tehran |
Flour mill database
Tehran & Fath–Qazvin corridor
| Unit | Location | Role | Products |
|---|---|---|---|
| Ariakar Flour | Tehran, Qazvin | industrial production | fancy, star, noul; by-product: sangak bread, barbari bread, bakery flour |
| Taban Flour | Fath expressway | national standard, export | bakery flour, barbari bread, star grade; by-product: puff bread, noul flour |
| Mansubyan Flour | Saveh Road | grain silo and supply | bakery flour, sangak bread; by-product: barbari bread, star grade, whole-wheat |
| Tehran Bakhtar Flour | Shamshiri Square | milling & distribution | puff, semi-puff, premium star |
| Mihan Flour | Fath, 17 Shahrivar | established industrial | craft & industry, fancy bread; by-product: bakery flour, noul flour |
| Morshedi Flour | Qazvin | traditional–industrial | traditional bakery flour; by-product: sangak bread, barbari bread |
| Darvish Flour | Qazvin, Sobhani | wheat production | taftoon bread and lavash bread, sangak bread |
| Yas Flour | Fath expressway | industrial and bakery flour | bakery, star; by-product: puff bread, noul flour |
Rey & southeast capital belt
| Unit | Location | Role | Products |
|---|---|---|---|
| Iran Flour | Rey, Varamin Road | established | traditional bakery flour; by-product: barbari bread, star grade |
| Vaziri Flour | Rey, Rajaei | wheat processing | urban bakery, star, barbari |
| Asia Ghermez Flour | Rey, historic | bakery flour | traditional bakery flour; sangak bread and barbari bread |
| Atlas Flour | Rey, historic | wheat flour | urban bakery flour, taftoon, lavash |
| Iran Flour Tak | Rey, refinery | production | traditional bakery, bakery flour |
| Movadat Flour | Rey, Fadaian | established | traditional bakery, lavash bread |
| Golden Wheat Flour | Ray / Tehran | grains | star, bakery |
Varamin, Pakdasht, west & east
| Unit | Location | Role | Products |
|---|---|---|---|
| Varamin Flour Industries | Varamin | provincial standard, grain silo | bakery, barbari; sangak, star |
| Morvarid Flour Damavand (Derakhsh) | Damavand | specialized laboratory | whole-wheat flour 93%, bakery; noul, puff |
| Sefid Nader Flour | Malard, Safadasht | grain silo 200,000-tonne | bakery, barbari; fancy, noul |
| Pouniak Flour | Qarchak | regional | bakery flour taftoon bread and lavash bread |
| Mehr Gohari Flour | Pakdasht, Khavaran | production & milling | lavash bread and taftoon bread; sangak bread, barbari bread |
| Varamin Sefid Flour | Varamin / Pakdasht | processing | bakery, star |
| Vatan Flour | Robat Karim, Parandak | wheat production | bakery flour, sangak bread and barbari bread |
| Behyab Flour | Pakdasht, Sharifabad | processing | bakery, traditional bakery flour |
| Shahryar Flour | Shahryar | workshop-grade–industrial | bakery flour lavash bread and taftoon bread |
| Asdkhan Flour | Islamshahr | local | traditional bakery flour, taftoon bread and lavash bread |
Packaging, wholesale & distribution
The value chain extends beyond mills to small-pack lines, branch distribution and wholesalers linking plants to bakeries. Anbar Naft, Rahahan and Shush hubs and the Fath axis move star, patent and wholemeal bag trade.
| Unit | Location | Role | Products |
|---|---|---|---|
| Golha Food Complex | Fath, Khalij Fars | Packaging & export | Wholemeal, triple-zero patent |
| Tarkhineh | Karaj special road | National distribution | Whole wheat, packed sangak |
| Chaheh Trading | Grand bazaar / west hub | Wholesaler | 12–15% flatbread, 18% star |
| Healthy Green | Anbar Naft, Shush | Flour specialist | Fancy flour, star, patent |
| Daneh Khorshid | Simin Dasht | Industrial packs | White flour, home patent |
| Roshd Tehran | Nasirabad | Mechanized packing | Patent pastry, wholemeal |
| Anbar Naft grain center | Rahahan sq. | Staple wholesale | Subsidised & free-market bags |
Challenges and outlook
Domestic wheat quality, digital quota tracking and wholemeal lines with optical sorting are reshaping the sector. Vertical integration — silos, retail packs and industrial bread links — will define resilience.
Plants with rheometer and farinograph labs — Taban, Ariakar and Damavand Morvarid — lead wholemeal and artisan baker service.
Iranco’s team can connect you with active players in this industry.