Naturligproduktion af bulgur

How to Produce Bulgur?

The raw material of bulgur is durum wheat and the stages of bulgur production from wheat in their order are cleaning – washing, boiling – cooking, drying, milling, sifting – packing. Detailed explanation for stages are explained below:

01 Cleaning – Washing
Firstly the wheat goes through a physical elimination process where small wheat grains, stones, other grains in the wheat such as barley and rye, hays and damaged wheat grains are separated. After this physical elimination, the separated wheat is washed.
02 Boiling – Cooking
Next, the wheat is boiled in large boiling tanks for a certain amount of time.
03 Drying
After boiling, the wheat is dried in large drying towers made from stainless steel using hygienic methods.
04 Stone Milling
Wheat is milled in stone mills and different varieties of bulgur is formed.
05 Sifting
Finally, different varieties of bulgur are sifted according to its size such as coarse and fine.
06 Packaging
The bulgur is then packed in the planned pack size.
The Duru Bulgur Difference
taste

The taste of bulgur by the millstones

The Karaman bulgur produced in our facilities is cracked in traditional millstones that help protect its real taste and flavour. Duru Bulgur uses a unique drying process that involves state-of-the-art ventilation towers instead of traditional drying methods to ensure a superior product. The Karaman bulgur produced in our facilities is cracked in traditional millstones that help protect its real taste and flavour. Duru Bulgur uses a unique drying process that involves state-of-the-art ventilation towers instead of traditional drying methods to ensure a superior product.

Qualite

Production technology and facilities

Duru Bulgur's production facility uses the most developed technology in cracked wheat production in Turkey. Our state of the art equipment comprises of chrome, nickel and stainless steel production machinery including state of the art ventilation towers that provide a more hygienic working environment.

Steinmühle

Quality in production and wheat selection

Great importance is given to food safety, quality and health in production and great care is shown in the selection of durum wheat from the Karaman Region. Wheat samples are subjected to physical, chemical and microbiological analysis in our laboratories and those that do not comply with our high standards are not accepted. Our company reflects its diligence about quality concept to the farmers cultivating the wheat and continuously supports farmers about cultivating quality wheat and pays higher prices for quality wheat. As a result of Duru Bulgur is the first company to receive the “HACCP Food Safety and Hygiene Certificate” in cracked wheat in Turkey.

Qualität

Full automation with no additives

No additives and colorants are used in production. This enables the bulgur to protect its colour and remain natural. Being cultivated at high altitudes, quality wheat is processed in full automation after being washed. Therefore, there is no need to wash Duru Bulgur before it is cooked. Bulgur is a natural product comprising of only water and wheat.

Bulgur Varieties
Yellow Bulgur
It is the most common variety of bulgur in the world. Yellowish colour is due to its raw material and durum wheat's natural colour.
Brown Bulgur
Brown bulgur is produced from red soft wheats such as bezostaja and golia. It is softer but has a stronger taste to the yellow bulgur.
Wholegrain Bulgur
Like yellow bulgur, it is produced from durum wheat but the shell of the wheat has been peeled less. As a result, it contains a higher amount of fibre compared to yellow bulgur.
Health Benefits of Bulgur

Bulgur, a natural product that contains fiber, is produced without chemical process and does not contain preservatives. Additionally, bulgur has a low glycemic index, and is high in folate and vitamin B, making it a great food for children and pregnant women. Potassium Content of Bulgur is High.

Glycemic Index of Bulgur is Low
The glycemic index is measured by how quickly sucrose increases blood sugar. Foods with a glycemic index of 70-100 are considered high; foods with a glycemic index of 55-70 are medium; and those under 55 are low. A diet of low glycemic-index foods will keep blood sugar low. Bulgur is a low-glycemic food. In foods with a low glycemic index, blood sugar rises more slowly and the body releases less insulin. When less insulin is released, the body stores less fat, which controls weight gain. Another benefit of low-glycemic foods is that they decrease hunger by keeping blood sugar levels.
Bulgur is Rich in Fiber
Fiber and pulp are the cell walls of plants that cannot be digested and have a positive effect on health. Pulp accelerates bowel movements and prevents constipation. When combined with water, it is filling and keeps people full. Therefore, it has an important place in weight loss and a healthy diet. High fiber carbohydrates do not increase blood sugar rapidly, which can protect people from Type 2 diabetes. Because it is metabolized slowly, bulgur is not stored as fat, which helps control weight gain. A high fiber diet also can help prevent colorectal cancers. Research shows that people who eat high-fiber diets have lower cholesterol levels and fewer heart attack deaths. High fiber foods lower bad cholesterol (LDL) while increasing good cholesterol (HDL).