Bakery

Baklava dough is hard and strong. Craftsmanship is being able to roll thin doughs from hard dough and reflect the fragility of the dough on a slice. Özmen Özel Baklavalık Flour, which is made with the hard-character regional wheat, is for those who want to reinforce their mastery.

Halka Desserts that are crispy on the outside, soft on the inside and crumbled in the mouth; are sometimes shared on a street and sometimes on Halil İbrahim Table. Halka desserts, the favorite product of recent years, whose taste defies centuries and the tradition of sherbet and frying has taken the dough to another level, now carries the tradition to the future with Özmen Flour’s Altındane flour for Halka dessert. Produced from durum wheat, Altındane flour for Halka dessert oers a dierent taste experience in every bite with its crumbling in the mouth and its smell.

The secret of İrmik Altı is wheat shells called fine bran. The flavor of wheat takes products to another level. The mystery of a good lahmacun is hidden in the fine wheat particles coming from the crunchy dough. Small pieces of lahmacun and pita cooked in a short time between the dough and the stone base provide a miraculous taste. Prepared for many traditional flavors such as closed pita, open pita, pita bread, İrmik Altı Flour is now at work in professional kitchens. You can get unique tastes by adding some İrmik Altı Flour to the dough of Diyarbakır burma and halka dessert.

The magnificent burma kadayif; Its silky structure, with its fine crumbling in the mouth, crowns its womb golden color meeting with plain oil. Yellow Flour for Burma Kadayıf is produced with the most special durum wheat, fried like pomegranate, with the fertile crescent. Its outer layer is crispy and soft inside and each piece is dazzling with its mastery… Offering a different flavor layer in each bite, kadayıf protects them from fire while being a unique home to the peanuts and walnuts it contains.

The magnificent burma kadayif; Its silky structure, with its fine crumbling in the mouth, crowns its womb golden color meeting with plain oil. Yellow Flour for Burma Kadayıf is produced with the most special durum wheat, fried like pomegranate, with the fertile crescent. Its outer layer is crispy and soft inside and each piece is dazzling with its mastery… Offering a different flavor layer in each bite, kadayıf protects them from fire while being a unique home to the peanuts and walnuts it contains.

The magnificent burma kadayif; Its silky structure, with its fine crumbling in the mouth, crowns its womb golden color meeting with plain oil. Yellow Flour for Burma Kadayıf is produced with the most special durum wheat, fried like pomegranate, with the fertile crescent. Its outer layer is crispy and soft inside and each piece is dazzling with its mastery… Offering a different flavor layer in each bite, kadayıf protects them from fire while being a unique home to the peanuts and walnuts it contains.

The secret of İrmik Altı is wheat shells called fine bran. The flavor of wheat takes products to another level. The mystery of a good lahmacun is hidden in the fine wheat particles coming from the crunchy dough. Small pieces of lahmacun and pita cooked in a short time between the dough and the stone base provide a miraculous taste. Prepared for many traditional flavors such as closed pita, open pita, pita bread, İrmik Altı Flour is now at work in professional kitchens. You can get unique tastes by adding some İrmik Altı Flour to the dough of Diyarbakır burma and halka dessert.