How chocolate and confectionery are made in our Gaziantep plant.
Five production lines, one quality system. This page shows what happens between the raw material gate and the stretch-wrapped pallet, with the dragée line as a worked example.
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Five lines under one roof.
Each product family runs on its own line; the raw material intake, cooling, metal detection and packing stages are shared.
Moulding line
Filled tablets, bars, cups and figures are produced by one-shot moulding: shell and filling are deposited in a single pass, then cooled and demoulded.
Enrobing line
Bars, wafers and centres pass through a chocolate or compound curtain, are cooled in a tunnel and flow-wrapped.
Dragée panning
Freeze-dried fruit, nuts and centres are coated layer by layer in rotating pans with sugar, compound and chocolate, then polished.
Spreads and jars
Pistachio and hazelnut spreads are mixed, refined and filled hot into glass jars, capped and labelled.
Packing and palletising
Flowpack, doypack, display cartons or bulk cartons; cartons are palletised to the approved pallet plan and stretch-wrapped.
The dragée line: eighteen steps in five stages.
The same sequence we give importers as a flow chart for their import review.
Raw materials
Receiving and inspection of sugar, cocoa butter, milk powder and freeze-dried fruit; supplier documents checked, non-conforming lots rejected.
Preparation
Fruit centres prepared; chocolate melted; compound coating and the powdered sugar, oil and glazing agents made ready.
Coating in the pan
Centres fed into the pan, sealed with powdered sugar, conditioned with oil, built up with compound and finished with chocolate layers, then polished.
Finishing
Cooling, screening and size grading, metal detector check on every unit, then quality control release.
Packing
Flowpack, doypack or bulk carton with lot code and production date; palletised and stored at +4/+24 °C.
What is checked, and where.
- Quality control points at raw material receiving, raw material inspection and finished product release.
- Metal detection is the critical control point: every unit passes the detector, rejects are segregated.
- Allergen separation and line cleaning between product changes; the lines handle milk, soya and tree nuts.
- Every batch carries a lot code and production date on the pack and the carton; storage at +4/+24 °C, dry.
- Destination-market labelling is prepared with the buyer before production and approved before printing.
Flow chart as a PDF
The dragée line flow chart (A4, 18 steps, QC and CCP marked) is the document we send to importers for their feasibility review.
Want to see your product on these lines?
Send your list and the destination; the offer comes with the pallet plan and lead time for each line.