Our laboratories are designed to work 24 hours a day with all full automatic and high technology equipments. The wheat supplied is analyzed and evaluated in detail according to its specifications like gluten, vitamin, moisture etc. Only the wheat which is suitable to our quality standards is purchased then cleaned and stored. Through the production steps, after composing, grinding and sifting, the wheat becomes flour. During production, every hour, samples from the flour are analyzed in our laboratories. Our technical specialists prepare dough from our flour and analyze its color, fermentation and rising capability etc. Similar analyzes are repeated before product is transported to the customers. Production is made without hand interference by high technology machinery in hygienic environment under HACCP Food Safety System rules.

We do not use any additives which might be harmful to human health in any of our products.