Setareh Kordan Flour

Setareh Kordan Flour, also known as Mortazavi, operates in flour milling and the production of ingredients for bakeries, pastry businesses, and food manufacturers. The mill traces its operations to 1340 in the Iranian calendar, corresponding to 1961–1962, and is located in the Kordan area of Alborz Province. Its core activity is processing wheat into flours suited to different applications, from traditional flatbreads and pan breads to cakes, pastries, and other flour-based products.

The range covers bakery and industrial flours, application-specific flours, and premixes for bread and confectionery production. Pastry flour and specialized flours for pizza, sohan, and halva reflect this focus on end use. Alongside these products, bakery premixes combine several ingredients into prepared bases for professional users. This offering serves traditional and industrial bakeries, pastry workshops, bakery cafés, and food production businesses with different processing requirements.

Wheat, flour, and dough assessment forms an important part of the company’s technical approach. Raw-material evaluation, wheat blending according to the intended flour specification, and testing after milling are considered alongside production monitoring. Computerized process controls and attention to physical, chemical, and rheological characteristics support the matching of flour to its application. For professional customers, these factors matter because variations in flour can affect dough behaviour, processing, and baking results.

In addition to supplying business customers, Setareh Kordan serves household users through packaged flour products. These include bran-enriched wheat flour in 900-gram packs, extending the range to home baking. The brand therefore operates across two markets: flour and prepared ingredient bases for professional production, and packaged products for consumers. Its primary position remains within the supply chain for bread, bakery, and other flour-based food industries.