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Since 1968…

Our Factory

Storage: Raw materials used in production are admitted into the facility in compliance with the Turkish Food Codex, through electronic weighing and Incoming Quality Control. Oil seed storage process is carried out in horizontal and vertical storages that enable air circulation, which prevents spoilage.

Press Unit: Oils seeds collected from specialized silos via conveyors are first freed off any foreign materials through sieving, weighted on electronic scales and delivered to crushing units. After the seeds are crushed, the process is completed by pressing in rollers. After the roasting process carried out at 100 Centigrade degree, pressing operation starts. 50% of the oil in the seed is collected at the end of this operation. In consequence both the collected oil and the oily meal are sent to the storage.

Extraction Unit: The oil contained in the oily meal obtained from press process is extracted from the meal with the use of hexane solvent in the extraction unit. After this the oil-free meal is sent to feed plants, while the crude oil is delivered to crude oil tanks for storage.

Refinery Unit: In the raffination process carried out to render the oils suitable for consumer’s use, the impurity preventing consumption is removed from the oil in a total of 5 phases, without disrupting the natural structure of the oil and without harming the molecules in which the antioxidant vitamin E is synthetized.

 
Neutralization
This first process of refining is the removal of free fatty acids in the crude oil. The common method used in this process is the removal of the sodium soaps formed by saponifying the free fatty acids with sodium hydroxide with soap stock.
Bleaching
In addition to natural coloring matters, oils also contain components that give a dark color to the oil as a result of oxidative reactions. Bleaching, which has an effect that increases the taste stability of oils, is performed in an oxygen-free and high-temperature (100°C) environment in order to protect the oil from oxidation.
Winterization
The matting components that tend to settle at low temperatures consist of waxes, stearins and saturated glycerides with high melting point, especially in sunflower and corn oils. Winterization in which is the process of gradual removal of crystals formed in the oil, uses perlite as the winterized soil to improve filtration.
Deodorization
Deodorization, which is the process of removing taste, odor, acidity and coloring substances from oil, is carried out under vacuum and at temperatures of 220 - 240°C in order to use vapor with high efficiency, protect hot oil from oxidation and prevent the formation of free fatty acids.

Filling, Packaging and Shipping: The oil obtained as a result of the refining process is taken into the oil tanks after the quality controls are completed. The filling process is untouched and is done in automation systems in accordance with Quality and Food Safety standards with the packages determined according to order details. Filled products are shipped in accordance with Food Safety requirements.