Every batch of flour is analysed in our laboratory for its organoleptic, physical and chemical properties, and certified to comply with the Turkish Food Codex.
Flour quality begins in the field: only first-class wheat is selected from local and international sources. In our fully automated facility, production is untouched by hand.
In our state-of-the-art laboratory, the wet gluten, sedimentation, protein, ash and extensograph values of every product are continuously monitored; whatever specification our customer requires, the flour is delivered to that value.
All our products comply with the microbiological limits set for cereal flours in the Turkish Food Codex, Microbiological Criteria Bulletin.
