Crafted for versatility in professional kitchens, this 100% refined and winterized Sunflower Oil is ideal for both hot and cold dishes, including light, flavorful meals, mayonnaise-type cold sauces, salads, and all types of fried foods. Specially formulated for optimal performance in frying processes like dough fritters (tulumba, lokma), it adds a desired lightness and taste to dishes, making it a staple in professional settings. Packaged in a 16.380 kg tin bucket for convenient storage, this oil ensures quality and economy for culinary uses. Store below 20°C in a dry, odor-free environment away from sunlight to maintain its 18-month shelf life.

Orucoglu Sunflower Oil is a premium choice for professional kitchens seeking top performance in high-temperature cooking. Sourced from the finest sunflower seeds, this oil offers a high smoke point, making it perfect for frying, sautéing, and grilling. Its light flavor enhances your dishes without overpowering them, ensuring that the natural tastes of your ingredients shine through. Durable and economical, this oil is an essential for any restaurant looking to optimize their cooking processes and deliver consistently delicious food.

Ustam Baklava Oil is a 100% vegetable oil, perfectly crafted for all types of syrupy desserts, providing the desired fluffiness and a golden hue while maintaining freshness for extended periods. Specifically developed for baklava, this oil mimics the consistency and aroma of clarified butter, ensuring easy blending into dough layers for ideal puffiness and adding a buttery taste and shine to your baklava. Packaged in an 18L tin for easy storage and handling, Ustam Baklava Oil is trans fat-free and retains its quality under proper storage conditions. Ideal for professionals seeking a neutral flavor and scent in high-quality baklava production.

Baklavalik oil is the perfect choice for restaurants aiming to offer authentic, irresistibly flaky baklava. This specially formulated oil is designed to provide consistent results, ensuring each layer of pastry cooks to perfection with a golden, crisp texture and subtle flavor that elevates your culinary creations. Versatile and reliable, Biskin Baklava Oil is not only ideal for baklava but also excellent for a variety of pastries, making it a staple ingredient in any busy restaurant kitchen. Delight your customers with the traditional taste and quality of your dishes.

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.