Background

Production

Flavor from Nature

Production

We carefully select the best wheat for you. Make a difference in your dishes with Anıl Un.

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Wheat Procurement

Our factory has a capacity to crush 120,000 tons of wheat annually. Wheat carefully selected by suppliers from our region and various parts of Turkey is sent to our factory in Bursa/İnegöl. Samples are taken using a probe on the vehicle. The wheat is analyzed in our laboratory to determine its quality and characteristics. If it meets ANILLAR UN TİCARET VE SANAYİ AŞ.'s purchase criteria, it is classified in our silos and warehouses according to its intended use and characteristics. Different qualities and types of wheat are transferred to milling silos in the percentages determined by production and management.


Wheat Cleaning

The wheat is passed through specific amounts and durations at the mill before arriving at the separator. Here, coarse dirt, foreign materials, and broken wheat are separated. Stones are removed in the stone separator, and weed seeds are removed in the aspirators. Since these foreign materials differ from the wheat and can affect the color, composition, and quality of the flour produced, the wheat is cleaned through these stages. “Good flour quality requires good cleaning first.”

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Conditioning and Grinding

For high-quality grinding, the physical structure of the wheat, specifically its moisture level, must reach the desired level. The conditioning process (water addition) gives the husk softness and elasticity. Cleaned and rested wheat is crushed with machines known as rollers. The grinding process occurs due to the speed difference and teeth between the rollers.


Receiving the Crushed Flour

The crushed wheat in the rollers is transferred to sieves with different mesh sizes using a pneumatic system. During this stage, large particles separated from the flour are classified in sieves and re-ground. This process continues until the bran is separated from the flour, ensuring the quality and homogeneity of the flour produced.

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Packaging and Bagging

The produced flour is stored in different silos based on its characteristics. To ensure homogeneity, it is re-bagged during filling. At Anıllar Un Factory, production is carried out without manual intervention and under strict control at every stage. In addition to process controls, quality control tests are conducted on the final product in the laboratory. Furthermore, bread samples are produced in the laboratory oven to reassess the flour quality. If the flour meets Anıllar Un Factory’s production expectations, it is filled into automated bagging machines without manual contact and delivered to our customers.

Our Laboratory

Our laboratory conducts analyses of raw materials and finished products. All these analyses are performed meticulously by our expert engineering team, ensuring comprehensive laboratory work. In our laboratory, raw material analyses are conducted using methods like hectolitre, moisture, gluten, gluten index, Perten Inframatic 9140 for protein determination, sedimentation, and falling number values. If necessary, extensograph and farinograph methods are used. Finished product analyses include extensograph and farinograph, FN, gluten, index, ash, sedimentation, SDmatic, Perten Inframatic 9140 (protein determination), and all other analyses are supported by computer technology.