Turun Gida Sanayi Ve Ticaret A.S. (Turun Flour Mills)
Hall: Za'abeel 5 Stand: Z5-C3
Since 2006, TURUN FLOUR MILLS is one of the prominent company into flour milllig industry of Turkey, specializing in the production of high protein wheat flour for bakeries, industrial producers and distributors all over the world. The facility is situated in the North-West of Turkey with 12.000 processing capacity per month. Equipped with high technology machinery, quality control laboratory, packaging and bakery units, TFM ensures consistent quality and hygine standards for all your shipments in compliance with ISO 9001:2008, ISO 22000:2005, GMP, ISO 14001:2004, ISO 18001:2007 and HALAL. Thanks to customer oriented structure TFM listens your expectations attentively by visiting your own prouction lines and provides you the best wheat flour you need at the most competitive prices. TFM, has a wide range of wheat flour varieties including for biscuit, noodle, all types of bakery, aqua feed and customized as non bromate, unbleached, non gmo. TFM products currently are available in 65 different countries placed in Africa, South East Asia, Pacific Ocean, Middle East and Caribbean Sea under Turun brand and private labels.
AddressE-5 Karayolu Uzeri, Yenibedir Koyu Mevkii 7.Km,
39750 Luleburgaz - Kirklareli
Homogeneous and thin pore structure. Good volume and internal structure. Excellent Elasticity. High resistance against tearing. Easy processing and kneading of the dough. Crisp crust and desired colou ...
Homogeneous and thin pore structure. Good volume and internal structure. High resistance against tearing. Easy processing and kneading of the dough. Crisp crust and desired colour quality. Rich nutrit ...
Homogeneous and thin pore structure. Easy processing and kneading of the dough. Desired crust structure and colour quality. High volume expansion. Late staling properties.
Excellent elasticity and elongation. High resistance against tearing. Easy processing. Desired darker colour. Late staling. Rich nutritious properties.
Homogeneous and thin pore structure. Good volume and internal structure. Crisp crust and desired colour quality. Late staling properties.