Sample Acquiring-Quality Control &
Wheat, which is produced on the most fertile soil of our country, is transferred to our facility in ÇORLU. Samples, which are acquired with automatic sounding, are subjected to certain product quality control tests such as hectolitre, gluten, gluten index, falloff number, sedimentation, crushed-thin ratio, wheat type and soft-hard wheat, and then classified. Afterwards, they are stored in the steel and concrete silos, which have airing. In addition, fixed steel and concrete silos are reserved for organic wheat.
Wheat Cleaning &
Wheat which passes our quality control tests and is properly classified is then subjected to pre-cleaning in the separators. Afterwards it goes through the “stone separating process” which then frees the wheat from any kind of stones and other unwanted material. Foreign seeds are then separated in the trieur. Wheat, which is completely separated from unwanted materials, is kept in concrete silos. Washing is conducted in line with blending defined by quality control according to desired product specs. Tempering is made according to type of the wheat kernels, with addition of certain amount of water and during a certain length of time. However, the water absorption of wheat kernels to the desired amount depends on time, temperature, physical structure of wheat and moisture. After the washing procedure under suitable conditions, transfer is made at least 12 hours after. Crushing is conducted 30-36 hours after washing.
Grinding of Wheat
Wheat, which has been cleaned, tempered and has completed its waiting period (30-36 hours) is then crushed in rolls, thus starting the process of grinding. Grinding consists of separation of flour from scurf, turning farina into flour, and afterwards, classifying the flour with the help of various microns. The produced flour is stored in the silos with hygienic airing, waiting for the blending process that is to be specied by the quality control unit.