To determine wheat quality and features, the samples which come from the different parts of Turkey are tested by product quality control tests such as hektoliter, moisture, gluten, gluten index, number of fall, and sedimentation, etc. in the laboratuary of our company. The conditions of buying and stocking are programmed in according to the laboratuary results.

According to the type of the wheat which have different quality and features, mixture ratios have been adjusted in the dosage machines by our food engineers. The process of wheat cleaning has been made by the parameters such as air, water, vibration, weight, and color difference, etc.

The goal in this cleaning process is to remove some foreign materials which shouldn’t be during the production such as, small pieces of stones, damaged wheat pieces, etc. Because these kinds of materials and their compositions ruin the colour of the flour, its composition, and product quality due to the difference of wheat composition.

The adjustment of the grain water, the dampening process, has been made as adding water into the grain in certain quantity and time. But, the water absorbing process of the grain depends on the time, temperature, the pyhsical conditions of wheat and the quantity of moisture. The grain water quantity brings the wheat to the sufficient condition to be grinded with the dampening process which was made under appropriate conditions. This dampening process gives the shell softness and elasticity.

Cleaned and dampened wheat grain goes to the machine which is called “vals” (cooled steel cylnders) and the grinding process begins. This stage contains peeling off brand and turning semolina to the flour and sending it to the sieves that have different microns with an air carrier system. Thus, classification process is completed. The produced flour is stocked in hygenic places, after it is classified as its features.

Production has been made without hand- touch and controlled in each stage. The flour, final product, has been manufactured after some controls were done, such as; protein, sedimantation, number of fall, unrefined ash, moisture, gluten index. Then it is put into the labratuary ovens and bread and other products are made. We follow the process carefully. The products which were set aside for a certain period are shipped with our company vehicles and they are presented to our consumers on time and under hygenic conditions.