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Flavoured water - Turkey

2 Companies

17 Products

BOSFOR GIDA

Turkey

Our company has completed its studies by going to serial production in the beginning of 2018. Infrastructure preparations which are in accordance with international standards such as IS022000 (HACCP), BRCFOOD are completed in our facilities and our certification process is still continuing. Our aim is to provide the highest quality dried fruits and vegetables grown during the season with the same flavour and nutritional values when needed by carefully selecting and prosessing them without losing their characteristics and with no additive. What is Freeze Drying ? Because the increasing demand for natural food market, consumer habit have changed and as a result preferences are also directed to healthy food. In that case, freeze dried food becomes the best alternative. Today, consumers prefer organic and no additive products as much as possible. In this method, a very large part of the chemical and physical properties of the products is preserved. Many studies have shown that the nutritional values of foods are protected by 97%.The whole process is done in closed and hygienic conditions, the product quality and safety are at the highest level. During the freeze drying process, water content is absorbed by 98% depending on the properties of the food. This process extends the shelf life of the products and makes it more feasable and easer to transport and store.
OLIBA OLIVE

Turkey

Our olive production process is being carried out 450 meters above the sea level, on a land of 70 acres, with 3600 trees in sixteen-year-old certificated Gemlik Trilye olive trees in the location of Izmir, Turkey. The olives are being hand-picked straight from the tree, without a single one touching the ground. After being classified by their sizes, and bruised ones are removed the olives reach the brining house without any delay, where they will be mixed with only water and salt, in underground fermentation tanks. In order not to spoil the taste, the pressure is applied only through the special stones gathered from Bergama, Kozak. Our fermentation method is one of the traditional technique, natural ripening of olives in 9-10 months into the underground tanks, circulated with water for 15 mins x 4 times per day for homogenous distribution of salt and oxygen in all layers into the tank to t strenghten taste and aroma of olives.The salt and pH values are measured safely in every week to secure the flavour and tissue of olives. After pasteurization and sterilization, our olives are filled into cans of 0.9 kgs and 2 kgs in its oil, which has 0.5 acidic rate, in the packaging facility for organic olives without the use of any additives and protective chemical substances.Our olives are conserved in the cans veneered with natural resin from the inside in cold stores, hereby, available for long-term storage.

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Flavoured water - Turkey

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