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KOLING CULTURE
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This flour mill was constructed and opened in 1989 and is a mill
specialising in high quality fine grade flours and baked goods for
many different foods. These include; Turkish soft bread loafs,
hamburger breads, rye bread mixes, pitta breads and delicacies
such as baklava, different pastries, pasta, cakes, cookies, muffins.
They target the luxury high-end market flour miller, with a real
emphasis on quality and niche value added for speciality foods.
They also mill flour for Italian ciabatta bread, French baguettes.
It is a milling brand with a clear niche in this competitive market.
On our tour the bakery was the first place we visited. This was
starting at the end of the value chain for Alaybeyi but it was great
to see the flour from the mill itself and other ingredients create
high quality baked goods for the local market.
Underground, a team of four uniformed staff managed the
48 | July 2016 - Milling and Grain
by Tom Blacker
Making our way outside, eight GSI silos stand next to the mill
building for the storage of wheat. Inside the mill building, the
flooring and steps between the levels are made from marble stone,
clean as well as cooling in the heat of the day. There were two
lines running in operation when we visited. Inside the main roller
milling floors control room there was a fully digital computerised
monitoring system, recording the mills ongoing activity. This
system was different to others I had seen in one small way- there
was an animation of local culture on the display unit -- an image
of a Mevlevi or Whirling Dervish. This was a unique symbol that
emphasises the importance of the link between Konya and this flourmill.
The mill was rather different in construction to other mills brick built with walls of glass on its northern side. The steps
between the floors were all marble stone, clean and cool which
was a welcome relief. This was unfamiliar but pleasant. What
was familiar was that the health and safety standards and signage
were comparable to any other European mill. Fatih Alaybeyi
also led us through to the packaging area of the mill where large
bags are packaged and sent through a chute ready for the waiting
delivery trucks below. The mill was operating with more staff
than others that I had visited, and due to that the packaging and
logistics functions were more manual than automated.
Overall I would highly rate the quality of products and
craftsmanship I saw at Alaybeyi Flour Mills. There was
competence and high standards across the bakery, test laboratory
and flour mill. Technology and automation were good and with
investment can become even better. There is only one direction of
travel with Alaybeyi, and that is upwards.
More information on the Konya Commodity Exchange can be
read here: http://www.ktb.org.tr/