Etiket Arşivleri: diabetic jam

Seğmen Kardeşler Staj Raporu

1. DESCRIPTION OF THE COMPANY

SEĞMEN KARDEŞLER A.Ş.

The firm Seğmen Brothers was fonded in 1938 as a family firm by three brothers to begin their commercial activity. They first began as grocery in their commercial activity, then to wholesale dealer which is continued with small production to the time when the factory is opened in 1970.

The firm which is a family company has been prolonging its commercial activities since 1940. Their aim is to produce healthy and reliable products favorable for Turkish traditional delight with 40 years experience in food industry.

The products;

  • Jam, diabetic jam,

  • Honey,

  • Halva (sweet-meat)

  • Diabetic halva,

  • Sesame paste,

  • Boiled grape juice, boiled grape juice mixed with sesame paste,

  • Dried fruit,

  • Spices,

  • Pulses.

All the producing steps in firm, begins with fastidious raw material selection and goes on until attain to final consumers are performed under the control of HACCP & ISO Quality management system and the products are being presented to the favor of requirements of related standards. All products are under the guarantee of the name SEĞMEN which is in the registered and the famous trade-mark status.

2. ORGANIZATIONAL STRUCTURE of the COMPANY

In the appendix

3. FRESH FRUIT and HONEY – BOILED GRAPE JUICE ENTERING

Honey, boiled grape juice and ordered fruits coming different parts of Turkey taking to the factory by lorries from collection centers which are in Amasya, Hatay, Antalya, Konya, Altınova. Before starting process, all the materials are taking to the chemical analyses, taste and odor control in order to check for accepting to the process.

Daily production;

Jam                          : 15-20 tones

Halva                       : 3-4 tones

Hazel-nut cream      : 4-5 tones

Spices                    : 1 tone

Pulse                        : 3-4 tones

PROCESSES

4. HALVA PRODUCTION

Sugar and water is mixed while boiling in open pan. Citric acid is added to increase the solubility of sugar. The mixture is taken to malt ovens, saponeria is added. The syrup is mixed while heating. The heating is stopped while mixing continues when the required elasticity is reached. The air is taken from inside for cooling. Sesame paste, vanillin, tristeorin as emulgator, cacao or peanut depending on the desired product is added. Saponeria added syrup is then mixed with sesame paste. The product is sent to packaging.

5. MARMALADE PRODUCTION

Sugar and fruit pulp is mixed and heated in vacuum pan. Preservatives and pectin is added, heating continues. Citric acid is added, marmalade is cooked under vacuum. Vacuum is broken, glucose is added, mixing continues. Brix is controlled, marmalade is taken to cooling pans. After the laboratory analyses, the product is sent to packaging.

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