Bakery, Biscuit, Cake and Wafer Production Facility
Since the main priority of Konya Seker is consumer health, it produces natural and additive free biscuit, chocolate and cakes. This facility is one of the factories with state of the art technology. The main objective of the investments is to contribute to making agriculture in Turkey, primarily in Central Anatolia, sustainable.
The existing facilities and those, whose investment have been made with the aim of producing finished products with high added value from raw materials, which comprise more than alf the input, used in industries, such as flour and sugar, to ensure that the raw materials, produced in these soils are turned into end product, obtained from these raw materials instead of remaining as just raw materials and the added value to remain in the agricultural sector and to increase the welfare of the producing partners. Production errors are minimized at the facility, where state of the art technology is used in all its production lines.
In addition to the Biscuit, Wafer and Cake Production Facilities, new and high technology Flour Factory, which will turn the wheat of the farmers of the region into flour, will be put into operation in 2016.
Quality control and process control activities are carried out meticulously during the process from input check to the shelf, at the factory, all of whose production lines use state of the art technology. In addition to chemistry, microbiology and packaging laboratories, there are process control laboratories in the factory. Analysis devices in these laboratories have state of the art technology and carry out input check, process control and end product analysis of all raw materials, belonging to chocolate flavored, sugary and bakery products. Including physical analyses, about 300 analyses are conducted per day. However, precision of quality control processes are increased by having verification analyses at accredited laboratories. In addition, GDO laboratory has also been established in the facility.
As per its respect to humans policy, the highest quality and the most trustworthy products are produced at the facility, which has ISO 9001 and ISO 22000 quality management and Halal Certificates and the facility produces trustworthy products in product groups with brand registration with TSE certificates.
Receiving full marks from the consumers by using natural sugar beet for biscuit, wafer and cake production, instead of glucose syrup, obtained from corn, used by all the companies in the sector, Torku snack products also break new ground in the health category. Biscuit, cake and wafer products of Torku Tam family with whole wheat flour and oat are offered to the consumers, who take care of their health and do not compromise taste and naturalness.
Increasing the product variety in the market with Whole Wheat Cake, produced for the first time in Turkey and exceeding consumer expectations by developing different tastes, Torku has brought together the health and natural taste of Anatolia with its whole wheat cake. Bringing the natural tastes of Anatolia from the fields to the tables, Torku offers the ‘Torku Tam Gofret/Whole Wafer,’ prepared with whole wheat flour and milk cream, for its consumers, who take care of their health. Investment for the new production plant for Torku No:1, which is one of the favorite products of its customers, was completed last year. Thus, it has become the chocolate wafer production facility with the highest capacity in Turkey.
Torku aims to be among the top three bands in the domestic market with the facility, which will increase both product volume and diversity when all the new production lines are put into operation. Products, produced at this plant, have been exported to 74 countries, including Middle Eastern, North African, Asian and European Countries. America and China have been determined as target markets. As it is the case at the other facilities of Torku, production is carried under hygienic conditions, untouched by human hands, and fully automatically at all points of process stages from raw material input to packaging of products at the Bakery Products Plant.