This study aims to examine how flour producers implement Organizational Theory Principles to their process and to define which organizational environmental and structural factors, culture and systems are appropriate for flour companies in order to improve companies’ success and entreprenuerial skills. For this purpose, this study analyzes a flour company and provides implications of the findings and limitations for the organization, its members, environment and stakeholders. 
In this study, while examining on flour companies, a clear hierarchy in the organizations is observed in general. The flour producer HIDIROĞLU FLOUR MILLS taken as an example in the study gives importance to measurement, documentation and information systems management. The control mechanism is improved and the stability can be observed in every stages on the organizational structure. High standardization is a main feature of the company. 
As a result of analyses of the flour producer taken as an example, the study come up with the idea: “it is crucial for flour producers to set standards and procedures, and have clear task definition in a plain hierarchy to achieve constant success”. On the other hand, the system boundary for this study is among Organizational Theory Principles whether Internal Process Model or Rational Goal Model is more suitable for flour producers and their entrepreneurial facilities.