Generally, it is used by bazlama producers and bread-making companies that make industrial production.

Products prepared with Özmen Sarısı Extra have a longer shelf life than products made from white flour.

The water absorption rate of Özmen Sarısı Ekstra product is as successful as that of Özmen Sarısı flour.

The yellow tone is slightly lighter than the Özmen Sarısı flour.

Products prepared with Özmen Sarısı have a longer shelf life than products made from white flour. In addition, products are prepared with an indescribable taste.

The water withdrawal rate varies according to the products made. It has a much higher water removal rate than white flours.

Özmen Sarısı is produced in yellow, which is hard durum wheat.

With Belkıs / Baklava – Boreklik Flour, no oiling is done after and after consumption of as much as it should be in Kol pastry and Kurdish pastry.

When the products cooked with Belkıs / Baklavalık – Boreklik come out of the oven, they have a bright color and a structure that disperses in the mouth.

With Belkıs / Baklavalık – Boreklik Flour, you can easily make Kol pastry, Kurdish pastry and Su pastry without tearing your dough.

When you open the package of Burgos Irmik product, there are no different grains that will change the taste of pike or semolina, except for the yellow grain color.

There are different types of production from number 0 to number 3. When necessary, brand-specific, thicker granule products are also produced.

Tulumba or lokma dessert made with Tekira is eaten by crushing on the palate with the feeling of a crispy product, not a crispy one.

Since sugar absorption is quite good in product Tekira / Tulumbalık - Lokmalık, softening does not occur at all.

Mass production was started after a long R&D process in accordance with the pump and bite process. With Tekira Tulumbalık – Lokmalık flour, there will be no softening, especially in the summer months or in the products left to the next day.

When kneading the dough, a good crawling occurs, resulting in a dough consistency that can be poured without gumming.

When the products prepared with Sarı Burma Kadayıflık Flour are cooked, they will be crispy and will feel like a dispersion in your mouth.

The color of Sarı Burma / Kadayıflık product is yellow.

When kadaif is cooked, it absorbs enough sugar and turns into a product that can be eaten with pleasure.

The products produced with Makine / Kadayıflık flour do not stick to the tray and the skirting boards are easily cleaned from the tray.

It is a product produced to provide price advantage. All other features are the same.

Firms producing sweets for thinner rings prefer Altındane / Zarif flour.

It is specially prepared for automatic machine production with pump or bag.

It is specially prepared for automatic machine production with pump or bag.

With the own adjustments and sensitivities of our masters, swelling can be adjusted according to the desired weight.

The crispness of the products made with Altındane / Tatlılık Halka flour preserves itself for a long time.

It is a very pleasant product to absorb sugar, take color and eat.

It cannot be opened with a rolling pin because it is too strong. Makine / Baklavalık flour is specially produced for automatic machine.

It can be used alone or combined with other baklava products.

Baklava, Antep Katmeri, Tulumba Dessert, Su Börek and Şekerpare can be made with Zeugma / Baklavalık flour.

The color of Zeugma / Baklavalık is white.

It is a product specially produced by combining Antep Unu, Süper Hışır ve Özmen Özel flours. Shelf life is at least 10 days.

It is produced in yellow color from durum wheat.

The color of the baklava becomes the desired golden color and retains its color for a long time.

There is no rubberization problem in the products and rottenness is given as much as it should be.

Our products are suitable for automatic machine and rolling pin rolling.

It is specially produced for the product to swell, disperse in the mouth and acquire a golden color.

It is produced in yellow color from durum wheat.

Sugar shrinkage is better compared to white flours. Shelf life is 5 days without losing its product properties.

It is produced in yellow color from durum wheat.

Antep Unu comes out of the oven early. With oil, peanuts do not lose their comfort and taste.

It is produced in yellow color from Durum wheat.