Ard Tavakol

Tavakol Flour is a long-established Iranian flour brand with roots in Rafsanjan, Kerman Province. The business traces its origins to 1950, when the late Haj Habibollah Nakhaei Fard began milling wheat using traditional water- and stone-powered mills. Electrically powered stone milling followed in the 1960s, and the construction of a dedicated flour mill in 1971 marked the transition towards industrial-scale production. Tavakol Food Manufacturing Company of Rafsanjan was formally established in 1986, with further milling capacity added over the following decades. 

Tavakol Flour is centred on wheat flour for bakery, confectionery and food-manufacturing applications. The company’s publicly documented portfolio has included flours intended for traditional Iranian breads such as Barbari, Taftoon, Lavash and Sangak, alongside refined and pastry-grade flours, bran and wheat germ. This positions Tavakol primarily as an ingredient supplier within the bread, bakery and flour-based food value chain rather than simply as a consumer packaged-food brand.

The company’s production infrastructure has expanded substantially over time. Tavakol’s current official website reports wheat storage capacity of 50,000 tonnes, two separate production lines and output of approximately 400 tonnes of flour per day. Its quality-control operation covers microbiological, chemical and physical testing as well as rheological analysis, supported by an in-house research and development function.

In flour milling, commercial value depends not only on production capacity but on consistent flour performance in the customer’s process. Wheat characteristics naturally vary across crops and sources, making grain selection, blending, rheological control and application-specific milling particularly important for bakeries and industrial users. Tavakol’s long milling heritage, combined with its quality-control infrastructure, gives the brand a clear basis for positioning itself around an understanding of wheat and the ability to produce flour for different processing and baking requirements.