The first milling
Flour is milled at the Celldömölk Mill for the first time. Production has run almost without interruption ever since.
The mill · Celldömölk
More than 125 years,one mill.
We have been milling flour in Celldömölk since 1898. Thanks to continuous modernisation, production has run almost without interruption to this day.
The mill
A traditional Hungarian wheat mill with a modern mindset. A capacity of 100 tonnes a day, our own delivery vehicles, a laboratory and a master baker — so that our partners get not just flour, but security.
01 — Our story
From the ear of wheat to the sourdough — how it happened.
Farewell to the “cz”
A spelling reform simplifies the letter pair “cz” to “c” — until then the town was called “Czeldömölk”. Our brand name preserves that imprint today.
The GSD Group begins
The Hungarian, family-owned GSD Group starts arable farming — today it is the mill's secure wheat base.
Czelli
A milling capacity of 100 tonnes a day, an ISO 22000:2018 food safety system, 30 colleagues — and a name that carries the past.
A letter pair that keeps the past
Celli or Czelli?
Our products used to be known as Celli flour. But while browsing an old newspaper, we discovered that over the course of history the town's name was written “Czeldömölk”.
We believe the “cz” is not just a letter pair but the imprint of an era — so we keep it in our brand name. Czelli flour is not only an excellent ingredient but a slice of the past that we can keep alive together.
02 — What we believe in
Reliable operations, long-term partnership.
01
To be a reliable, long-term partner to our customers and suppliers.
02
To buy a decisive share of our wheat directly from local Hungarian growers.
03
To make excellent products that meet our partners' expectations.
04
To look for energy-efficient and sustainable solutions to protect our environment.
1898since
milling flour in Celldömölk
100t
daily milling capacity
30people
jobs in the region
30 000t
grain storage capacity across the group
03 — A malom ma
Lab & master baker
Our in-house laboratory tests every batch, from the incoming wheat to the finished flour. Our master baker puts our flours to the test in real baking and supports our partners with professional advice.
We deliver the finished flour to bakeries and shops with our own fleet of vehicles, so quality stays in one pair of hands from the mill to the counter.
The craft of milling
Our wheat comes from the group’s own farms and from local growers. After cleaning and conditioning, roller mills grind it into flour gradually, in several stages, which makes the flour fine, consistent and reliable.
We have a daily capacity of 100 tonnes, yet we think in small batches: every type of flour has its own recipe.
04 — Look around
A look around the mill.
From wheat to sack: a few moments from the mill's everyday life — from milling to the warehouse.
05 — Food safety
ISO 22000:2018 — in every sack.
Our food safety management system meets our partners' expectations, Hungarian and international standards, and all applicable legal requirements. Our laboratory checks every batch.
Our team