Products

101-BREAD WHEAT FLOUR

• Because water removal is high, product efficiency increases.It is tolerant to time and kneading.

• High efficiency is obtained in workability with high stability and homogeneous maturation in the dough stage.

• Uniform thin shell structure and excellent Blade opening are ensured.

• Plump breads are produced that invite flavor with their color.

• The product has a homogeneous pore structure.

• Retains its freshness and softness for a long time when stored in suitable conditions.

102-SPECIAL PURPOSE WHEAT FLOUR

• Increases color and flavor in all bread Productions.

• It removes water at a high rate and has a resistant dough structure.

• Pore structure in bread is homogenous, well fluffed, easy to process.

• Quality product without additives is obtained, it retains its freshness, crispness and brightness in the final product for a long time.

103-DURUM WHEAT / YELLOW FLOUR

• High nutritional value, 100% durum wheat is produced.

• Increases color and flavor in all manufacturing.

• It removes a high amount of water, resulting in a resistant dough.

• Pore structure is a homogeneous and easily processed dough.

• Suitable for making alaşehir bread, noodles and various desserts.

104-BISCUIT CRACKER FLOUR

• Ability to obtain a homogeneous and smooth dough during kneading.

• Easy processability and shape can be given.

• Does not create unwanted cracks and breaks in biscuits during cooking and cooling.

• Has fast cooking capability.

106-CAKE FLOUR

• Cake flour; contains 6-8% protein.

• Made from soft wheat flour.

• In Normal flour, the protein content is about 10-12%.

• Because it contains less protein, it makes cakes and similar cakes softer and spongy.

• Used for cakes, pies, biscuits and cookies.

107-SELF-BLISTERING FLOUR

• It is a type of flour specially produced for cake making.

• Can be used to make all kinds of cakes.

• It is a type of flour that blisters so as not to leave the need for baking powder.

• Easily dispersed in the mouth during eating.

• Does not stick to the palate. It provides Ideal shell color and shell thickness.

• If you want to use your flour for longer,cool, dry and close the mouth of the package you should keep it in a place that does not get moisture.

108 - PIZZA FLOUR

• Thanks to the fluffer in the flour mixture, the dough is not kept for too long.

• It can be prepared in a short time and in a practical way.

• A crispy and thin pizza base is obtained.

• One of the important features of Pizza flour is that the top material is left to the consumer's choice.

• The consumer can combine the top ingredients as he wants, so that he can get various pizzas it is possible to.

109-CHAPATI UN

• Chapati is an unleavened pancake consumed in the Indian subcontinent.

• In India, Chapati is also known as roti.

• It is a common fiber eaten with various varieties.

• Chapatti dough is made with Atta, water and salt.

• Chapatti is known as roti in Indian cuisine.

• Chapatti and roti may refer to different types of pancakes in other countries.

• For example, in Sri Lankan cuisine, roti means a pancake made with wheat flour and coconut.

110-ORGANİK UN

• Flour, which is extremely useful for you in terms of Health, is also suitable for the purpose of use we ensure that these organic flours are presented to you by decomposition.

• The question of what is organic flour goes into more detail to the varieties of organic flour according to the areas of use.

• Bread wheat flour suitable for use in bakery foods, those with high fiber value it is that they have a specially developed formula for cake making.

• We deliver these products to you with different varieties of organic flour.

111-BAGUETTE BREAD FLOUR

• More bread is obtained than other flours.

• Bread pores are formed in a thin-walled and homogeneous structure.

• No tearing and cracking in the crust of bread.

• Does not harden during kneading and is easily kneaded.

• The dough takes shape easily and the bread becomes voluminous.

• Perfect knife opens.

• Late stale.

• Depending on the quality of the flour, a strong dough is obtained.

112-FISH FARM FLOUR

• Fish meal clean, intact, whole oil extracted or not it is obtained by drying and grinding fish or fish residues together or alone.

• The water ratio of fish flour should not exceed 10% and the Salt ratio should not exceed 7%.

• Fish meal is a nutrient that requires certain conditions to be met from the stage of construction.

• Production so that some problems do not occur, such as oxidizing the oil in its content, and we pay close attention to storage conditions.

113 - LAVASH BREAD FLOUR

• High water removal and more products

• Quick and easy consistency during kneading

• Ability to open pita and lavash dough without tearing

• Providing the desired base and blistering in pita bread

• Ability to maintain freshness and structure for a long time

• Has the ability to obtain a standard product.