Tat

Red Split Lentils; Llentil Is One Of The 4 Species Included In The Lens Spice, Included In The Legumes Since All Species In The Lens Genus Are Collectively Called "Lentils" Due To Their Lens-Like Shapes And Edible Seeds, It Is The Most Common And Most Frequently Consumed Type Of Lentil. It Grows In The South East Anatolia Region In Our Country. Tat Red Split Lentils; Pass Through Our Pre-Cleaning Sieves In Our State-Of-The-Art And Hygienic Facilities, Are Cleaned In Light Grain, Stone Removal Machines, Separated According To Size, Manually Controlled For Final Cleaning And Packaged

Fine Bulgur; It Is Known As " Simit" In Southeastern Anatolia And As "Dü?ürcük" In Central Anatolia. It Is A Type Of Fine Bulgur Used In Meatballs, Salads, Soups And Various Grains. The Grain Group Is A Mineral-Rich, Important And Economical Source Of Carbohydrates At The Base Of The Food Pyramid. Tat Fine Bulgur; Is Cleaned In Light Grain Stone Removal Machines, Further Cleaned Precisely In Optical Means, Sorted According To Size, Manually Checked For Final Cleaning And Packaged In Our State-Of-The-Art And Hygienic Facilities.

Extra Fine Bulgur; Bulgur Is A Food Made Of Wheat. It Is A Type Of Bulgur That Is Finer Than The Bulgur Used In Meatballs And Used In Making Raw Meatballs, Desserts, Soups And Salads. Bulgur Made With Hard Durum Wheat And Produced In Konya, ?anl?urfa, Gaziantep, Mardin Are Preferred. It Is A Very Valuable Nutrient Especially Because It Contains B Group Vitamins And Stores Mineral Salts. Tat Extra Fine Bulgur; Is The Product Obtained By Cleaning, Cooking, Drying, And When Requested, Separating The Wheat From Its Husk And Crushing It In Our State-Of-The-Art And Hygienic Facilities.

Coarse Bulgur; It Is The Most Well-Known Bulgur Variety In Turkey. The Grain Group Is A Mineral-Rich, Important And Economical Source Of Carbohydrates At The Base Of The Food Pyramid. It Is A Very Valuable Nutrient Especially Because It Contains B Group Vitamins And Stores Mineral Salts. Tat Coarse Bulgur; Is The Product Obtained By Cleaning, Cooking, Drying, And When Requested, Separating The Wheat From Its Husk And Crushing It In Our State-Of-The-Art And Hygienic Facilities. It Should Have A Distinctive Odor And Be Free Of Burnt Odor And Foreign Matter.