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Karin's processing plant is located at a 35.000 mē area in Turkey's new
industrial zone of Corlu, utilising state of the art technology and a production
system designed to excel in quality management.
The processing unit includes Elbiscan and Best laser sorters which eliminate
foreign material and infested/mouldy nuts. Karin's primary objective of
obtaining nutritious and healthy nuts is then served by means of continuous
roasting with indirect hot air, utilising the Proctor Roasters. In praline
production, traditional chocolate manufacturing units such as grinders,
pre-refiners, finer refiners and conches are used. Utilities for chopping
and packaging are customised to meet a wide range of alternatives and enable
the swift management of customer specifications. The lay out of the plant
is organised to meet safety and hygiene conditions.
On-site laboratories daily conduct a comprehensive range of tests and assessments.
Physical tests on moisture and size and impurity checks as well as chemical
assessments on FFA and peroxide value are conducted every two hours on samples
from the processing chain. The microbiology laboratory conducts tests on
total plate count, E-coli, coliform, salmonella, moulds, yeast and aflatoxin.
Karin's microbiology laboratory is supervised by Q&M International Laboratory
Testing Services based in London
Office headquarters are located in a 35.000 mē area in Catalca, which houses
a 4.500 mē storage area and a unit for pre-cleaning nuts. All of Karin's
trade and management activities are carried out from the office headquarters.
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