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Torku produces biscuit with wheat germ

Torku produces biscuit with wheat germ

Torku, the umbrella brand in the food sector of Konya Sugar Factory, produced biscuit with wheat germ that obtained from wheat. 

torku Torku produces biscuit with wheat germ

Torku, the umbrella brand in the food sector of Konya Sugar Factory, add another product into its product range. The wheat germ known as the heart of wheat is used in a biscuit for the first time, and a new taste has been launched to the market. Produced in the state of art technology facility, Torku’s whole wheat germ biscuit have three types. Torku produces from crystal sugar to liquid sugar, from biscuits to wafers, from red meat to salami and bologna, from milk to yogurt, from potatoes croquet to sunflower oil, fruit juice to turnip juice and pekmez, from pizza to bulgur.
Rafet Karataş, Konya Sugar Snack Business Units Coordinator, reminded that Torku is the farmer’s brand and was successful to be natural, to present the natural product to customers, and to be the address of reliable food in a short period of time. “Our president Recep Konuk instructed us to work on producing the most precious product from the most precious part of wheat. We started to work on developing the wheat germ biscuit. After about eight-month-long research and development process, Torku completed the process including the tasting phase. Without making any compromise on taste and quality, the wheat germ biscuits include wheat germ and whole wheat flour while prioritizing the customer’s health. Torku’s whole white germ biscuit group does not have glucose syrup and is rich with fiber. We use real fruit parts in the forest fruit type. Producing the wheat germ biscuit for the first time in Turkey, Torku aims to differentiate with this product and innovative products in the middle and long term and to increase its market share in domestic and international markets,” Karataş said.

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