Macaroni, which is today produced in modern installations without hand contact, is mainly produced by following the process below.

Cleaning - Annealing

Hard wheat for macaroni (Triticum Durum - Durum Wheat) is firstly cleaned and then annealed with water.

Grinding - Sifting

Durum wheat is turned into semolina by being grinned and sifted. The semolina particles are 125-450 micron and have a bright and cornered view. For these reasons, the semolina made of durum wheat is bright yellow. After grinding, process of sifting is made and the impurities (bran, rasmol, sub semolina wheat) are distinguished.

Kneading - Shaping

The semolina obtained is mixed with water and kneaded with mixers until an even dough surface is obtained. The additives (vitamin, etc.) for the macaronis with additives are added at this phase. This dough is taken to molds to be shaped with pressure. By vacuuming, it is made gain bright yellow color and glassy characteristic.

Drying - Cooling

The created dough shapes are taken to drying. The drying duration varies according to the technology, type of the macaroni and the drying diagram. Also the drying moist and heat varies depending on the technology and diagram. The macaroni taken out of drying is now taken to cooling.


Resting - Packaging

The macaroni being rested in the silos are packaged in the packaging machines without hand contact in the desired packages and weights in grams and they are made ready for sale.