Hammaddeden sevkiyata kadar kontrollü üretim
Production
Susamın seçiminden paketlemeye kadar her aşama kendi tesislerimizde, izlenebilir şekilde gerçekleşiyor.
18.000 m²
Indoor production area
6 lines
Automatic filling lines
24.000 t
Annual production capacity
%100
Batch-level traceability
Process
Four steps from sesame to jar
Raw material intake
Every incoming sesame and fruit batch is analysed for moisture, oil content and foreign matter.
Roasting and grinding
Sesame is roasted at controlled temperature and turned into tahini in stone mills.
Filling and packaging
Packed on fully automated lines after metal detection and weight control.
Storage and dispatch
Stored in temperature-controlled warehouses and shipped traceably by batch number.
Laboratory
Every batch is tested before it reaches the shelf
Physical, chemical and sensory analyses are carried out in our on-site laboratory. Oil content, moisture, acidity, brix and microbiological parameters are recorded for every batch.
Samples are kept throughout the shelf life, so any feedback from the field can be traced back to its batch.