Samples received from different places of our country undergo some product quality control tests in our laboratory in order to determine the wheat quality and properties such as hectoliter, moisture, gluten, gluten index, falling number, sedimentation. Buying and storing conditions are programmed according to laboratory results.
Mixture rates of the wheat having different quality and properties are adjusted in dosing machines by our Food Engineers according to the type of the flour planned. Using all technological opportunities; wheat cleaning process is realized with parameters such as air, water, vibration, weight, color difference etc..
The purpose of the cleaning process is to separate the materials such as rough dirt, foreign matters, cracked wheat, stones which should not be present during the production. As such foreign matters and their compounds are different from the wheat composition, they impair the color, composition the flour and the product quality.
Adjusting the grain water amount, namely annealing process, is performed by adding water to wheat grain at a certain amount and for a certain time. However, grain’s absorbance of the required amount of water depends on time, temperature, physical structure and humidity of the wheat. Grain water amount increased to the desired level by annealing process performed under appropriate conditions makes the wheat convenient for grinding. Annealing process gives softness and flexibility to the crust.
Cleaned and Annealed wheat is sent to the machine called roller (cooled steel cylinders) and grinding begins. Grinding process is the entire process consisting of bran stripping of flour in rollers and converting the semolina to flour and then sending to sieves of different microns through air-carriage system and classifying. Produced flour is classified according to its properties and stored in hygienic environments.