| ≥1 piece |
- Origin
- Production Capacity
- CategoryWheat
- Update Time2020-12-18
- Contact: Mr.Mr. Sir or Madam
- Tel: 90-90 342 482-
- Number of Employees:
- Business Type: Trading Company
- Origin:
- High calorie value
- Longer use-lfe as to other pulses
- Easiness and facility in using at kitchen
- Dehumidifying under sunlight
- Endure and long life after cooking
- prevantative feature for gastric and gut cancer by means of fibre
- Strong to heat and humidity
- Facility for keeping easy
- No contains cholestrol
- Don't absorb radiation
bulgur is a foodstuff which is optained after a lot treatments of wheat as well as prufying, cooking, breaking and shelling
BOILED AND POUNDED WHEAT
....... Bulgur is a foodstuff which is optained after a lot treatments of wheat as well as prufying, cooking, breaking and shelling. Bulgur is ahalf-cooked material. This characteristic of Bulgur Proves to use long term.
| ......History of Bulgur is go to before 4000 years which is well-known in whole Middle Asian, the Middle East Countries under names as "bogur, bulgur, bloughour" n some countries bulgur is called as Gold Pilau" First using Centers of bulgur which is manufactured since 40 age namely B.C. (before Chiristy) 2000 were Middle East, East Europe, Mesopotamia. And now, Bulgur is manufactured Africa and West Europe. | |
....... Bulgur is manufactured best by means of only two production tecniques under names "Karaman Method" and Antep method". Outher medhods except of this tecniques are not true and unacceptable. Because of very special production tecniques as well dehumidifying under sunlight. production with Anetp Method is more advantageousb and acceptable as to Karaman Method.
| | Characteristics of Emekli Bulgur |
....... While cooking of bulgur all matters as micro-organism and foreign materials which cause to break foodstruffs take an in active position. Whereby of Biochemical Reactions are stopped. And by means of this treatment bulgur optains a hart and stronge structure against pests. Besides, respiaration (oxygen) consuption of bulgur stops due to ending of Biochimical RXW. So bulgur gains a longer use-life as to wheat. Most considerable reason of bulgur's stability is dehumidifying under the sunlight. Water which is added into wheat when production process increases Flavour value of bulgur. Nourishament and calorie value of bulgur isn't lower as to wheat.
| WHEAT AND BULGUR NUTRIMENT VALUES | |||||||||||
| For 100 gr | Calorie | Carbonhydrate gr. | Protein gr. | Fat gr. | Calcium gr. | Fe gr. | Vit. A (I.U) | Vit. B1 (mg.) | Vit. B2 (mg.) | Naisin (mg.) | Vit. C (mg.) |
| Bulgur | 250 | 69.8 | 12.5 | 1.5 | 40 | 3.5 | 0 | 0.40 | 0.04 | 4.3 | 0 |
| Wheat | 354 | 69.3 | 11.5 | 2.2 | 36 | 3.1 | 0 | 0.57 | 0.12 | 4.3 | 0 |
| Type: Wheat | Drying Process: AD |