Sweet Meetings with Özmen Flour Brought Çukurova Masters Together in Tarsus. ADDING VALUE TO THE BAKLAVA HERITAGE OF ANATOLIA, ÖZMEN FLOUR CONTINUES TO TRAVEL AROUND ANATOLIA AND MEET WITH MASTERS FOR THE PROMOTION OF ZIVAGO AND ANTEP FLOUR DEVELOPED FOR BAKLAVA MASTERS.

Özmen Un continues to contribute to the Turkish flour products sector by producing 43 types of flour in its Industry 4.0 flour factory. It develops special solutions for baklava masters with its bakery, craftsmanship, home type, personalised flours and artisanal series.

Last week, Özmen Un "Sweet Meetings" programme was announced to the press with the launch in Gaziantep, the capital of Baklava. The 2nd meeting was held in Tarsus Yıldırımlar Park Restaurant with baklava masters from Adana and Mersin.

Erhan Özmen, Chairman of the Board of Özmen Un, İpek Özmen, Mine Özmen and journalist Esin Övet attended the programme.

Expressing that they want to reach all baklava and dessert masters in Turkey within the scope of the programme, Erhan Özmen said, "Our inspiration is the masters who know the value of craftsmanship. Our aim is to produce flours that will fully meet the needs of the masters who will carry the centuries-old tradition of baklava making to the future in the best way. Zivago, one of our latest flours, is a flour that can make perfect baklava wherever you produce baklava in Turkey or even in the world, without the need for any trotters. Özmen says that Zivago has the sweat of the masters' brow and the mind of Özmen Un, and our aim is to do better and better like Tesla. We work more and more every day, if 36 hours of work a week is not enough, we labour for 72 hours. Erhan Özmen, who said that he is the 3rd generation representative of a milling family of up to half a century, said that the biggest benefit to our country is to create brands in our own fields and add value to our region. We transform the unique wheat of Mesopotamia into flour using the world's most advanced technologies. We are responsible for every stage of a wheat from seed to table. Wheat is the memory of our geography and carrying it to the future means making Anatolian culture immortal."

Nearly 300 baklava masters and business owners from Adana and Mersin regions participated in the "Sweet Meetings" programme.

In the chat programme where the representatives of the most important baklava brands of the region took part, desserts of the important baklava brands of our country such as Adana Seç Baklava, Tarsus Develiler, Mersin Ünlüoğlu, Mersin Tatlıcı Kardeşler, Tarsus İDO, Tatlıcı Köse were served to the guests.

Within the scope of the programme, questions about food safety were answered by the production manager and information was given about the production of brand-specific flour.

Anatolia's most special wheats are cleaned and turned into flour with the technology available in very few flour mills in the world.  The technology, which carefully selects the good quality wheat required for quality flour, also cleans the wheat with the piling cleaning system, which is available in very few factories in the world.  While many foreign substances and contaminants that may come from nature are cleaned thanks to this superior technology, waste is minimised in the peeling process of wheat. All the vitamins and minerals of wheat can pass into the flour in this way. As a result, the flavour of the wheat coloured in the sun of Mesopotamia is reflected on each slice of baklava with Özmen Flour. The aim of our technology investments is to provide quality support to the flavours produced by all craftsmanship.

Erhan Özmen, Chairman of the Board of Directors, said, "We believe in Anatolia and Anatolia's wheat. Stating that they are also working on a very important project related to the cultivation of wheat in Göbeklitepe, Özmen said: "As Özmen Un, we have very important works to bring the craftsmanship in this geography to the world tables. Göbeklitepe, Anatolia is the homeland of wheat and bread.  With the investments we have made, we process the valuable grains of Anatolia and sell them to the world, saying that we carry out intensive studies not only in Turkey but also abroad to bring local seeds into the economy. We also support our farmers and sustainable agriculture with agricultural contracts."

Sweet meetings will continue with the programme in Kayseri and Ankara in the coming days.