Etiket Arşivleri: Summer Practice

Yörükoğlu Summer Practice v2

SUMMARY

I did my summer practice in YÖRÜKOĞLU Milk Products Industry & Trade Incorporation. InYÖRÜKOĞLU, I had the chance to apply what I have learned in the lectures. In other words, practical knowledge became as important as theoretical knowledge in the factory. Moreover, I saw the business world and I learned how it works in food industry.

YÖRÜKOĞLU Milk Products Industry & Trade Inc. was established in 1971 in ANTALYA.during its first years they had capasities of 1 tone milk. In 1991 they reached with over a total ground space of 5000 square meter.The factories production is especially based on the production of kasar cheese,milk,yoghurt, white cheese and marketing of those products. The factory completed its institution plants in 1996 and it continues its production with high technology machines. The company processes 120tons milk per day. Raw milk is bought from the villagers and brought to the factory by tankers or large jugs.

In the factory, a boss, a manager,  6 food engineers, 4 technicians and  nearly 140 workers employ. All engineers are food engineers and two of them are also directors. One of them is Process Director and the other is Quality Control Director.

Pınar Süt Summer Practice Report

I have performed my summer practice in Pınar Süt Mamülleri San. A.Ş. which is located in Pınarbaşı, İZMİR. Pınar, a division of Yaşar Holding, is one of the leading companies in food industry in Turkey and is producing meat, dairy and water products for 30 years. Following the world trends and producing the most healthy and delicious products by the recent technology make this role a natural result. TS-ISO 9001 Quality Assurance System Certificate which Pınar Milk is the first firm receiving, “Environment Bravent” because of  its sensivity for environment and TSE’s (Turkish Standards Institute) Golden Packaging and US Worldstar Packaging awards show the quality of Pınar Dairy Products. On the other hand, Pınar Milk does not only offer milk and dairy products, but also appreciate and support the work and labor of Turkish producers by free vet service, agricultural credit and education programmes for farmers.

At the beginning of 1970s before Pınar Dairy Products Co. was founded, Yaşar family was working as milk breeder in Seferhisar/İzmir. They sold their milk to SEK, the only foundation producing milk in bottles at the time. However, Selçuk Yaşar, Yaşar Holding Board Chief, noticed that SEK wasn’t enough for producers and consumers in 1970s, therefore he decided to found Pınar Milk after a long research in 1973. So, Pınar became the symbol of the first private enterprise by the foundation of Pınar Milk in İzmir in 1975.

Ankara İl Kontrol Lab Stajı

CONTENTS

1.0 ORGANIZATION

1.1 INFORMATION OF THE ORGANIZATION

1.2 FUNCTION AND FIELDS OF ACTIVITY OF ORGANIZATION

1.2.1 ORGANIZATIONAL UNITS

1.3 BRIEF HISTORY

2.0 INTRODUCTION

3.0 LABORATORY LAY-OUT AND INSTRUMENTATION

3.1. PACKAGING LABORATORY

3.2 CHEMICAL ANAYSIS LABORATORY

3.1.1 Rotary Evaporator

3.1.2 Hot Plate and Stirrers

3.1.3 Ovens (Vacuum, Circulation)

3.1.4 FT-IR

3.2.1 HPLC (High Pressure Liquid Chromatography)

3.2.1.0 Principle

3.2.1.1 Column Chromatography

– Stationary phase (adsorbent)

– Mobile phase (eluent)

– Flow rate

3.2.2 GC (Gas Chromatography)

3.3 ADDITIVES LABAROTORY

3.3.1 HPLC (High Pressure Liquid Chromatography)

3.3.1.0 Principle

3.3.2 Elemental analysis

3.4 ANALYTICAL METHODS

3.4.1 Packaging laboratory

3.4.2 Additives Laboratory

3.4.3 Chemical Analysis Laboratory

4.0 SAMPLE RECEIPT AND REPORT PREPARATION UNIT

5.0 PACKAGING LABORATORY

5.1 Maximum Extractable Fraction in N-HEXANE for Polypropylene

5.2 Maximum Extractable Fraction in XYLENE for Polypropylene

5.3 Maximum Extractable Fraction in XYLENE for Polyethylene

5.4 Maximum Extractable Fraction in N-HEXANE for Polyethylene

5.5. Extraction Analysis

5.6 Suddenly Temperature Change Analysis

5.7 Suddenly Temperature Change Analysis

5.8 FT-IR

5.9 Suddenly Temperature Change Analysis

5.10 Suddenly Temperature Change Analysis

5.11 Suddenly Temperature Change Analysis

5.12 Suddenly Temperature Change Analysis

5.13 FT-IR

5.14 Suddenly Temperature Change Analysis

5.15 Suddenly Temperature Change Analysis

5.16 Migration Analysis

5.17 Migration Analysis

5.18 Migration analysis

5.19 FT-IR

5.20 FT-IR

5.21 FT-IR

5.22 FT-IR

5.23 FT-IR

5.24 FT-IR

5.25 FT-IR

5.26 FT-IR

5.27 FT-IR

5.28 FT-IR

5.29 FT-IR

5.30 FT-IR

5.31 FT-IR

5.32 FT-IR

5.33 FT-IR

5.34 Maximum Extractable Fraction in N-HEXANE for Polypropylene

5.35 Maximum Extractable Fraction in XYLENE for Polyethylene

6.0 ADDITIVES LABORATORY

analysis)

II, III, IV, Red 7B and Black B)

6.1 SO2 Analysis in Food

6.2 C13 / C12 Ratio and %C4 Analysis in Honey at EA (Elemental

6.3 Sudan Analysis in Red Peppers and Products at HPLC (Sudan I,

6.4 Rodamine B and Orange II Analysis in Food with HPLC

6.5 SO2 Analysis in Food

6.6 Coloring Analysis with Wool string analysis),

7.0 CHEMICAL ANALYSIS LABORATORY

6.7 C13 / C12 Ratio and %C4 Analysis in Honey at EA (Elemental

6.8 C13 / C12 Ratio and %C4 Analysis in Honey at EA (Elemental

6.9 Iodine Analysis in Salt with Potassium Iodide

7.1 Cellulose Analysis

7.2 Salt analysis Olive in salt:

7.3 Volatile Oil Analysis at Spices

7.4 Starch Analysis at Halva

7.5 Humidity Analysis at Spices

7.6 HMF Analysis at Honey

7.7 Oil Composition Analysis

7.8 Volatile Oil Analysis at Anise

8.0 CONCLUSION

9.0 APPENDIX

1.0 ORGANIZATION

1.1 INFORMATION OF THE ORGANIZATION

Organization Title: Ministry of Agriculture and Rural Affairs Directorate of Ankara

Provincial Control Laboratory

Established: 1986

Address: Şehit Cem Ersever Cad. No: 12 06170 Yenimahalle/ANKARA

E-mail: 06kontrollab@kkgm.gov.tr

Web: http://06kontrollab.kkgm.gov.tr

1.2 FUNCTION AND FIELDS OF ACTIVITY OF ORGANIZATION:

As per the regulations on the Foundation and Function of Provincial Control Laboratories, Ministry of Agriculture and Rural Affairs revised on 23.01.2001, Directorates of Provincial Control Laboratories are in charge of carrying out the analyses demanded by Provincial Directorates of Agriculture, Governmental Agencies and Private persons or companies for the purpose of assessment, import, export, special request, production license and remains monitoring in the samples of any foodstuff and any raw materials and bye-materials used in their production, semi-product foodstuffs and their bye-products and packaging materials in the contact with foodstuffs in addition to the samples of production water, water products, and water pollution.

Structure of the Organization is found in appendix (Chart 4.1.4 and 4.1.5:

Organization Chart and Organizational Chart of Organization).

Rendering services in compliance with ISO EN/IEC 17025, with the principles of neutrality, independence, equality, honesty and confidentiality in services.

1.2.1 ORGANIZATIONAL UNITS

Main service units;

Auxiliary Unit;

• Quality Management Unit

o Calibration Unit

o IT Unit

• Sample Receipt and Report preparation Unit

• Physical Analysis Laboratory

• Additives Laboratory

• Residue Laboratory

• Microbiology Laboratory

• Mycotoxin Laboratory

• Packaging Laboratory

• Mineral Laboratory

• Feed Analysis Laboratory

• Biogenetic Products Laboratory

• Administrative Affairs Office

• Financial Affairs Office

• Revolving Fund Accounting Office

• Administrative Office

Aytaç Biscuits Summer Practice Report

INFORMATION ABOUT THE ORGANISATION

NAME OF THE ORGANISATION :

Yimpaş Ak Food Industry and Occupation

LOCATION OF THE ORGANISATION :

Organized industury zone first street number : 10 Melikgazi /Kayseri

SCHEMA OF THE ORGANISATION :

TEAM MANAGER

PRODUCTION DEPARTMENT

TECHNICAL DEPARTMENT

Production manager

FINANCIAL DEPARTMENT

( food engineer )                quality control management

( food eng. )

marketing

sales response

technical team chief

 export – inport

machinist

electrical chief

NUMBER OF ENGINEER EMPLOYED :

There is one food engineer in factory, and works as a  production manager .On the other hand , the engineer controls the quality of the raw material and products.

BRIEF HISTORY OF THE ORGANISATION :

Ak food ındustry  and company is established in 1995 and it was added into Yimpaş Holding group in 1998.Aytaç biscuits , is an institute of Ak food , produce biscuit and choclate varieties. Aytaç biscuit factory is established on 10.000 m2 area which has 6.000 m2 colsed area. There are 170 personels in factory. Factory has 360 tone per mounth capacity. There are two owens for cooking biscuits, two wafer production instution , four dough mixer and fourteen packaging machines. All of the machines did not modernize , uo to now.

FIRST COST ANALYSIS :

FOR AYTAÇ PETIT BEURRE 2,000 GR

Igredients : wheat flour , sugar, hydrogenated vegetable oil , invert sugar , milk powder , salt , emulsifier (lecithin E 322 ) , nature identical flavours ( milk ,vanilin ) regulating substance for acid level ( citric acid E 330 ) , preservative (sodium meta bi sulfite E 223 )

Price : 2,571,318 TL

Packaging materials : box , parcel band , unpressed parcel bag , nylon ,label of aytaç petit beurre

Price : 92,752   TL

WASTAGE

For ingredients                                                                      Price : 351,147  TL

For packaging materials                                                        Price : 4,845  TL

TOTAL : 2,664,070 TL

Expense of general production                                             Price : 282,099  TL

Financial expense                                                                  Price : 11,646  TL

Direct material                                                                      Price : 242,456  TL

Direct occupation                                                                  Price : 197,137  TL

TOTAL : 3,753,399  TL

SALE PRICE : 4,750,000  TL

*** EXPENSE OF GENERAL PRODUCTION CONTAINS EXPENSE OF ELECTRIC +

GAS+ BECOME OLD

FOR AYTAÇ WAFERS WITH VANILIN  2000 GR

Ingredients                                                                            Price : 3,831,804 TL

Packaging materials                                                              Price : 234,326  TL

WASTAGE

Ingredients                                                                            Price : 236,596  TL

Packaging materials                                                              Price : 8,766 TL

TOTAL : 4,311,492  TL

Expense of general production                                             Price : 282,099  TL

Financial expense                                                                  Price : 11,646  TL

Direct material                                                                      Price : 242,456  TL

Direct occupation                                                                  Price : 197,137  TL

TOTAL : 5,044,829

SALE PRICE : 5,750,000

FOR AYTAÇ SESAME BISCUIT 800 GR

Ingredients                                                                            Price : 1,219,654  TL

Packaging materials                                                              Price : 232,635  TL

TOTAL : 1,451,919  TL

WASTAGE

Ingredients                                                                            Price : 163,193  TL

Packaging materials                                                              Price : 7,376  TL

TOTAL : 170,569 TL

Expense of general production                                             Price : 112,840 TL

Financial expense                                                                  Price : 4,659  TL

Direct material                                                                      Price : 96,982  TL

Direct occupation                                                                  Price : 78,855  TL

TOTAL : 1,915,823 TL

SALE PRICE : 2,750,000

INTRODUCTION

The summer practices in faculty of engineering are become compulsory in order to convert the theoritical knowledges that are obtained during education period, into the   practices that are really essential in the business period.
Although I and my friends are students now we will be engineers in any organisation after a short time. Those, we have to appreciate these summer practices well and these summepractices gain too many advantages to us. So, the observations and searchings those are done about; the works in the organization, informations about the responsibilities of the all departments’ staff and their relationships, the things those must be done in the plant
and the other topics are belong to the student’s own and to his/her responsibility.

THE REPORT’S OWN LABRATORY APPARATUS

* Sensible balance

=> weighing materials

* Balance

* Infrared spectroscopy

=> controlling moisture content

* Etuv

* Ash owen                                        => controlling ash

* Distillation apparatus                      => distillating water

* pH meter                                         => measuring pH

* Refraktometer                                 => controlling glucose brix

* Shaker for sedimentation                => shaking

* Desicator                                         => preventing the gaining moisture

* Gluten dryer                                   => drying the wet gluten

In labratory , we use the analytical methods such as gravimetric , volumetric  and spectroscopic

In determination of moisture content by infrared spectroscopy , we used spectroscoric analytical method.Also in sedimentation index , volumetric ;  and in determination of amount of ash gravimetric analysis is used.

We have not done any microbiological analysis in labratory since there is not any apparatus.

There is not any chemical or microbiological test on water which we used for production ; only the water is distilled.

QUALITY CONTROL OF RAW  MATERIAL AND PRODUCT

MOISTURE CONTENT :

* Sample is put into apparatus

*Result is recorded as % moisture content

We looked for the moisture content of flour , biscuit , wafer

DETERMINATION OF SEDIMENTATION INDEX

* 3,2 gr flour is weighed and put into covered graduated cylinder

* 50 ml bromfenol blue solution is added into cylinder and the graduated cylinder is shaked rapidly.

* It is put on shaker for 5 minutes

* Than 25 ml of lactic acid prapanol solution is added and again put on shaker for 5 minutes

* And than cylinder is put on levelled place and waited for 5 minutes

* Volume of sedimentation is recorded.

CALCULATION :

                              ( recorded value ) * ( 100 – 14 )

sedim value = ——————————————————-

                                          ( 100 – humidity )

DETERMINATION OF GLUTEN :

Gluten is a matter which occurs from expanding of proteins by gaining water . Wet gluten can only be get from wheat in cereals. It is an important criter on making yeasted bread.

Determination of amount of wet gluten is phscochemical analysis and it depends on washing the dough which is prepared from wheat flour ,  with water.

Dough is prepared in glass from 5 gr of wheat flour and 2.5 ml of % 2 salt solution. It is mixed and after waiting 2-3 minutes , dough is washed and starch is separated fom dough.

After than dough is dried in gluten drier. Amount of gluten is weighed ( D1 ) and recorded.

CALCULATION :

                                            D1

% gluten    =  ———————————————-  * 100

TOTAL WEIGHT OF DOUGH

GLUCOSE BRIX CONTROL

* Glucose brix is measured by refraktometer and recorded.

DETERMINATION OF AMOUNT OF ASH

* The crucible is taken from desicator and weighed ( M0)

* 3-5 gr of flour is added into crucible and again weighed ( M )

* And than crucible is put into ash owen for 2-2,5 hour

* After ash owen it is put in etuv for cooling

* And than the crucible is weighed ( M1 )

CALCULATION

                           ( M1 – M0 ) * 100 *100

% ASH       =  ———————————————-

                             ( 100 – R ) * M

M1 => after owen ,weight of crucible

M0 => weight of empty crucible

M  => weight of crucible and weight of flour

R   => Humidity

Ash is an important criter , it shows us the amount of mineral matter. Big amount of mineral matter is found in bark of wheat. So , while wheat was grinding if the bark can be separated exactly , amount of ash will be small amount. In addition , there are some enzymes in bark and they cause spoilages and make difficult of digestion.

At the same time , when the flour with the larege amount of ash is used , the products such as biscuits contains large amount of ash and it does not adjust TSE.

During the production , the quality control is made by production manager. He looks for the availability of products. He controls the cooking , pacjaging of the products.

After production , we get samples from the products in certain time durations , and control the quality of products. We look the moisture content and ash content of the products.

TSE

WAFER

* Wafer must be as its own flavour and smell

CHEMICAL SPECIFITIES

Wafer                     Covered wafer

Moisture content       maximum  %                                             6                              —–

Water activity            maximum                                               —–                             0,4

Amount of ash in dried matter                                                  0,75                              1

BISCUIT

* Bıscuıt must be brittle and as its own flavour and smell

GENERAL SPECIFITIES

* Moisture content in pure biscuits must be maximum      %   6

* Amount of ash in biscuits with salt must be maximum     % 1,5

in biscuits with sugar must be maximum     %1,0

in  pure  biscuits must be maximum           %  1,0

in non-pure biscuits must be maximum      %  3,0

GLUTEN SPECIFICATION

Minimum  %  7   –     Maximum   % 12

% 7 – 9   gluten in flour is used for products with small amount of oil

% 9 – 10  gluten in flour is used for chisel tips such as petit beurre

% 10 – 12  gluten in flour is used for cake and craker

***  In our experiments  we found  %  gluten  in 9 – 10  range and

it adjusts  TSE

SEDIMENTATION SPECIFICATION

36   and large                                           very good

25      –       36                                           good

15     –        24                                           enough

14    –    small                                            not enough

***sedimentation value shows the quality of gluten if it has low value in flour , the product will be spread extremly. At the same time if it has high value , the product will not be spread enoughly.

*** In our experiments we found sedim value 28 –  31 range and it is a good value for production

*** In our experiments we found the moisture content of flour    % 10  -11 range , and we found the amount of ash of flour  % 0,3 – 0,4 range ; so our founded results adjust TSE

CONCLUSION

In this summer practise I converted my theoretical knowledges which we learn up to know to practise, and also I get informations about our working areas.

Looking factory ; There is one food engineer and also is not enough for this factory. Because engineer works as a production manager and he can not do more works at the same time. As a result of this ; usually he does not control the quality of material or con not control the workers. And also this causes the fall of profile.

The works on factory , is not operated by automotion techniques ,that is human power becomes more significant. This may have some advantages together with some disadvantages.

Using man power contributes to the Turkish economy as a job area for employers. However , in such factories which use the man power at high proportions , should be more careful during production. The food production requires really hygenic conditions. The importance of hygenity must be explained to workers clearly and the all necessary equipments must be supplied by management. These conditions  must be made by this factory too as a respnsibility of organisation.

Also ; in order to get a good yield on production , the relationships between workers and staff should be better , the needs of workers might be supplied well. Another  observed  point is that ; instruments in the labratories are old and these devices should be renewed by following new technology. This is important in  order to get accurate and correct results. And also ; the machines which are used during  the production must be renewed. Because the quality of  products is falling down. For example the owens , which are used for cooking biscuits , don’t cook exactly. Because it is so old , the biscuits in production band are cooked differently. In addition to this , packaging machines are old so wastage in packaging is increased in important case. Beside these , during my practise any chocolate production didn’t operated. So I couldn’t get any information about chocolate production. Because of this my pracctise text does not include chocolate production. In this factory , chocolate production is made in only winter.

All above mentioned cases are observed by me during my practise term. This practise gained me new experiences ; such as How to attitude on the plant ? , How an engineer interfere to any problem in any production ? , What are the responsibilities of engineer ?  and so on. Briefly I get many informations and experience related with Industry.

Bamex Summer Practice Report

I had my engineering practise in Bamex Foreign Trade and Food Industry Co. SA. During my engineering practise i learned a lot of informations about canning industry.I saw the processes which applied to the plums to make canning plums. I learned all steps to produce plum canning and i also learned the important pointin this process.

I also observed the relationship between employer and employee. I learned how to make first cost analysis of the factory so i have an idea about management and financial subjects.

The organisation works all days in a week. The analyzes and controls were made regularly. It was a clean place. But the can closing machines were second hand so there were some problems about them.

In the organisation for personal they do not make their own works and they do their works but they do not know why they are doing so. I think if they do it so there will be sometimes problem about their work so they must do their own job.

This summer practise is useful for me because it is good to have an experience about being a food engineer and food industry.

Beypiliç Summer Practice Report

Middle East Technical University

Food Engineering Department

FdE 400

Summer Practice Report

This factory has established by the association of Beyyem Industry Commerce. Beyyem A.Ş. was built in Ankara-Beypazarı to produce mixed feed in 1979 and it began production in 1981.

Beypi A.Ş. has established in 1986 by leading of Beyyem I.C. Beypi A.Ş.. has started poultry meat production in 1987-Agust at a slaughterhouse located in Bolu-Göynük-Dereler village. After that there became an integrated facility. The investments that have began in Beyzarı, continued in Bolu.

Now they are able o produce variety of products ranging from poultry meat to ready-to-eat foods.

In 1995 the head office of the factory has been moved to Bolu. In 2004 Beyyem has jointed to Beypi A.Ş.

Beypi was in the list of the 500 biggest companies in the Turkey, now increasing the capacity, company, facilities it is the second largest Poultry processing company in Turkey. Also Beypi A.Ş. produce its products as the name of Beypiliç. It has

  • HACCP

  • The Tüv Cert Certificate.

  • TSE

  • Food BRC certificate

….

Efes Pilsen Summer Practice Report

1. ABSTRACT

Beer is one of the most popular alcoholic beverages for centuries. It is prepared from barley malt, row hops, brewing water and top or bottom fermenting yeasts. Also there are some extracts and carbondioxide. Beer can be obtained from alcoholic fermentation of  the malt which is mixed with water and hops under the convenient conditions.

Grains are germinated under controlled conditions to obtain barley malt. The conditions are about moisture content, temperature, the ratio of oxygen to carbon dioxide and the germination time. After grinding the malt, it is boiled, fermented, filtrated and filled. During boiling some extra enzymes are added to the crushed malt and warm water to starch and protein into their components. The dissolved product coming from the mashing is wort and the remaining part is called as spent grain. Then, the wort is cooled to 10oC and yeast is added for converting sugar into alcohol and carbon dioxide by fermentation. Yeast is removed and beer is pumped into the maturation tanks for going on slow fermentation at 0oC. At the end of the lagering it exists sediment in the tank. Finally, beer is filtered step by step and transferred to the bottling machines. After the last step, pasteurization, it is ready to drink. In the report all of these process sequences, different departments and the plant auxilaries are written. Also material and energy balances are done and in the appendix part some flow charts, lists of enzymes and experiments, and the project that is done for the plant are given.

Efes Pilsen is the biggest beer producer in Türkiye. It commands 73% of the beer demand of Türkiye. Also they are exporting a huge amount of  beer to the other countries. It was choosen eighth biggest beer company in Europe. Efes Pilsen is an important, developing and well-known trade mark both in Türkiye and in the world. So I choose Efes as the company for my summer practise.

2. DESCRIPTION OF THE COMPANY

2.1. NAME OF THE COMPANY

Anadolu Efes Biracılık ve Malt Sanayii

2.2. LOCATION 

Efes Pilsen

Ambartarla Mevkii 46. km

P.K. 30 Kazan-Ankara

2.3. COMMODITIES

Efes Pilsen: This is a Pils type of beer. It’s light in color and has 5.5 % alcohol. Its extract amount is 11.4-11.7 %.

Efes Light: Its alcohol content is 2% and is easy to drink.

Efes Extra: This beer contains 50% more alcohol than Pils type beer and darker in color and bitterer in taste.

Efes Dark: Its alcohol content and extract amount are same with the Efes Pilsen but its color is darker.

Marmara 34: This is a Lager type of beer. Its alcohol content is maximum 4.9 % and is easy to drink.

Becks and Miller: Their raw materials acquired through imports.

2.4. RAW MATERIALS

Five raw materials are required for beer production: barley, malt adjunts, hops, water, and yeast. The quality of these raw materials has a decisive influence on the quality of the final product. Knowledge of the properties of the raw materials and of their effects on the process and on the product provides the basis for their handling and processing. With such knowledge it is possible to control the technological process rationally.

2.4.1. Barley

Barley is the main raw material for beer production. Barley (Hordeum vulgare) supplies the starch required for beer production. This starch is converted to fermentable extract in the brew house. It is necessary to produce, by cultivation suitable varieties, barleys, which provide extract-rich malts.

Barley grain is usually consist of three main parts:

  • Husk and grain membrane

  • Embryo

  • Endosperm

Husk is a cellulose sheath that covers and protects the barley grain. This sheath and membrane consist polyphenol, some proteins and silicat components. The materials in the husk generally destroy the stability of beer. On the other hand, husks help for filtering of wort by forming a filter layer.

Embryo is the living part of the barley and it contains genetic material.

The most important part of the barley is endosperm, which is about 80% of the barley.

During the germination nutriment materials dissolve and used for the new cell production by the help of embryo.

The chemical composition of the barley:

Water

14 %

Starch

54 %

Non-nitrogenic substances

12 %

Protein

10 %

Cellulose

  5 %

Fat

2.5 %

Inorganic substances

2.5 %

The aim in the production of malt is to loosen the grift construction and to optimize the enzyme activity. Therefore, starch in the endosperm can be extracted easily. During the production of malt, the necessary conditions for developing of the barley are formed by artificially. These conditions are; humidity, temperature, oxygen, and time.

Since Efes Pilsen has malt factories in Afyon and Konya, malt is taken from these factories. Barley and malt storage is done in deep silos that are found in the grinder part of the plant.

2.4.2. Malt Adjunts

Unmalted cereals, such as rice, maize, sorghum, barley, and wheat are often used as adjuncts. Efes Pilsen uses only rice as adjunct. Rice is acquired from domestic sources and stored in the grinder part of the plant.

Sugar (glucose) can be added during various steps of the brewing. It is used instead of forming fermentable sugar through the splitting of starch. It is also acquired from domestic sources (İzmit-Pendik Nişasta) and stored in a room in the grinder part.

2.4.3. Hops

The hop (Humulus lupulus) is a perennial, dioecious climbing plant of the hemp family belongs to the order, which also includes the nettle family. In the brewery it is the inflorescences of the female plant, which are used. These contain bitter resins etheral oils that supply bittering and aroma components to the beer.

So far as brewing is concerned hops are dried hop cones of the female plant and products made from them, which contain only components from hops.

Hops are grown in special growing regions where the necessary growth conditions exist. After the harvesting of the hops, they are dried and converted to a storable form. This has been done in Bilecik Plant that also conducts to the Anadolu Group.

işteEfesFarkı

Etap Tarım Staj Raporu

Etap Tarım ve Gıda doğal gıda katkı maddeleri ve preparatları üretimi dışında müşterilerinin paketlenmiş tüketici ürünü ihtiyaçlarını da karşılamakta, ürünlerin içeriğinden ambalajına kadar tasarım süreci de dahil olmak üzere entegre çözüm ve hizmet sunabilecek yeteneklere sahip bulunmaktadır. 1 litre ve 200 ml karton ambalajda dolum yapabilecek yüksek kapasiteli aseptik karton dolum hatlarında müşterilerine içeriği, ambalajlanması ve lojistiği de dahil olmak üzere bütünleşik bir hizmeti dünya kalitesinde verebilmektedir. Bu alanda hizmet verdiği müşterileri arasında Coca-Cola’ya ait Cappy markasının üretimini yapan Coca-Cola İçecek şirketi ‘de bulunmaktadır.