Quality and Production Process

Safe and quality production processes in accordance with ISO 22000 and HACCP standards

Our Production Process

Quality control at every stage from raw material to final product

Raw Material Acceptance and Quality Control

Hazelnuts from the distinguished orchards of the Black Sea undergo incoming quality control. Moisture content, size, breakage rate and aflatoxin analysis are performed. Only raw materials that meet our quality standards are accepted.

Cleaning and Classification

Hazelnuts are first cleaned from foreign materials in cleaning machines. Then precise classification is made according to size and quality. Each class undergoes different processes according to its characteristics.

Roasting Process

Roasting is carried out at controlled temperature and time. Temperature, time and moisture values are recorded for each batch. Quality control is performed after roasting.

Packaging and Labeling

Packaging is done under hygienic conditions according to customer needs. Batch number, production date and expiry date are labeled for each package. Traceability is ensured.

Shipping and Cold Chain

Products are stored in appropriate storage conditions and shipped with the cold chain preserved. Quality certificate and analysis report are sent with each shipment.

Our Quality Standards

ISO 22000

Food safety management system. Manages and prevents food safety risks in all our production processes.

HACCP

Hazard analysis at critical control points. Continuously monitors critical processes for food safety.

BRC Global Standard

British Retail Consortium standard. High quality standard accepted in the international retail market.

IFS Food

International food standard. Quality standard that provides confidence in the German and French retail markets.

FSSC 22000

Food safety certification scheme. Covers sectoral requirements in addition to ISO 22000.

Traceability

Full traceability system. Tracking of each product from supply chain to customer is ensured.

Laboratory Tests

Microbiological Analyses

Salmonella, E.coli, total mesophilic aerobic bacteria count and yeast-mold analyses are performed for each batch.

Chemical Analyses

Moisture, fat, protein, ash, carbohydrate content and aflatoxin analyses are performed regularly.

Physical Analyses

Size, color, breakage rate, foreign material analysis and sensory evaluation are performed.

Quality Certificates

Analysis report and quality certificate are sent to our customers with each shipment.