Processed Grain Products
Organic Fine Bulgur
Fine bulgur obtained by cooking and drying organic wheat and cracking it finely; a processed grain product used especially in the preparation of köfte, kısır and various traditional dishes, thanks to its fine, uniform grain structure.
General Information
Organic fine bulgur is obtained by cooking, drying and cracking organically grown wheat to a suitable size. The processing gives bulgur its distinctive aroma and structure, while its fine grain structure, water absorption capacity and uniformity are decisive for the product’s performance in use.
Bulgur, which has a long-established culture of production and consumption in Türkiye, is widely used in ready meals and packaged food applications as well as in traditional cuisine. In fine bulgur, grain size, uniformity, colour, moisture and cooking/swelling properties are the main criteria in assessing product quality.
Uses
Thanks to its fine structure and the ease with which it can be shaped, organic fine bulgur can be used in different food applications:
- Çiğ köfte and similar bulgur-based products
- Kısır and salad varieties
- Lentil köfte and vegetable köfte varieties
- Filling for içli köfte
- Traditional bulgur-based dishes
- Ready meals and packaged food products
- Production of various bulgur-based products in the food industry
The product’s grain size and physical characteristics can be assessed according to the intended use and customer specifications.
Analytical constituents
| Parameter | Value | Unit |
|---|---|---|
| Crude protein | min 9 | % |
| Moisture | ≤ 13 | % |
| Crude fat | 1.5–4.5 | % |
| Crude fibre | ≤ 3.5 | % |
| Crude ash | ≤ 1.5 | % |
| Foreign matter | ≤ 0.5 | % |
The parameters stated above represent generally accepted values and may vary by batch; binding values are communicated at the time of enquiry during the resulting discussions.