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Bafra Pakun is a food company in Turkey. Was founded in 1996 in Bafra district of Samsun. It produces flour. It is one of the few companies that produce quality flour in Anatolia. In 2017, the second production facilities were opened in Tekirdağ.

Bafra Pakun - Food Company in Turkey
Bafra Pakun – Food Company in Turkey

They provide their raw materials by importing distinguished and high quality wheat in the international market. And they also offer it to manufacturers both at domestic and abroad. Bafra Pakun, which exports to more than 50 countries, carries out its own loading during transportation by container.

With an average of 500 tons of wheat crushing capacity per day, 40,000 tons of wheat storage warehouse, 22 silos, 1,500 tons of flour storage capacity and approximately 800 sacks per hour, it has been serving by adapting to high technology since its establishment.

About Products:

Export ProductsSpecial Products
Arabic Bread
French Baget
Whole Wheat Flour
Biscuit Flour
Noodle Flour
Bread Flour Type 650
Bread Flour Type 550
Cake Flour
All Purpose Flour
Pizza Flour (Hard Flour)
Special Purpose Wheat Flour
Double Vetch Pastry
Whole Wheat Flour
Honeycomb (Special For Housewives)
Standard Products
Turquoise Moisture             : 14,5 Max.
Protein : 12,5 Min.
Ash in Matter    : 0,50 Max.
Wet Essence     : 30 Max.
Index    : 80 Min.
Sedimentation : 40 Min.
Delayed Sedimentation : 55 Min.
Strength              : 600 Min.
Elasticity              : 600 Min
Stable (Durability)           : 10 Min.
Degree of Softening       : 55 Bu Max.
Trabzon Bread Moisture             : 14,5 Max.
Protein : 10,5 Min.
Ash in Matter    : 0,55 Max.
Wet Essence     : 30 Max.
Index    : 80 Min.
Sedimentation : 38 Min.
Delayed Sedimentation : 48 Min.
Strength              : 600 Min.
Elasticity              : 150 Min
Stable (Durability)           : 5 Min.
Degree of Softening       : 60 Bu Max.
Honeysuckle Moisture             : 14,5 Max.
Protein : 10,5 Min.
Ash in Matter    : 0,70 Max.
Wet Essence     :
Index    :
Sedimentation :
Delayed Sedimentation :
Strength              :
Elasticity              :
Stable (Durability)           : 5 Min.
Degree of Softening       : 70 Bu Max.
Single Vetch Moisture             : 14,5 Max.
Protein : 13,0 Min.
Ash in Matter    : 0,65 Max.
Wet Essence     : 29 Max.
Index    : 80 Min.
Sedimentation : 37 Min.
Delayed Sedimentation : 45 Min.
Strength              : 500 Min.
Elasticity              : 160 Min
Stable (Durability)           : 4 Min.
Degree of Softening       : 70 Bu Max.
Double Vetch Moisture             : 14,5 Max.
Protein : 12,0 Min.
Ash in Matter    : 0,55 Max.
Wet Essence     : 29 Max.
Index    : 80 Min.
Sedimentation : 37 Min.
Delayed Sedimentation : 45 Min.
Strength              : 600 Min.
Elasticity              : 160 Min
Stable (Durability)           : 10 Min.
Degree of Softening       : 50 Bu Max.
Three Vetch Moisture             : 14,5 Max.
Protein : 11-11,5 Min.
Ash in Matter    : 0,55 Max.
Wet Essence     : 30 Max.
Index    : 80 Min.
Sedimentation : 40 Min.
Delayed Sedimentation : 50 Min.
Strength              : 600 Min.
Elasticity              : 150 Min
Stable (Durability)           : 8 Min.
Degree of Softening       : 50 Bu Max.
Single Spike Moisture             : 14,5 Max.
Protein : 12,0 Min.
Ash in Matter    : 1,40 Max.
Wet Essence     : 27 Max.
Index    : 80 Min.
Sedimentation : 30 Min.
Delayed Sedimentation : 45 Min.
Strength              : 400 Min.
Elasticity              : 160 Min
Stable (Durability)           :
Degree of Softening       :
Double Spike Moisture             : 14,5 Max.
Protein : 10,5 Min.
Ash in Matter    : 0,65 Max.
Wet Essence     : 30 Max.
Index    : 80 Min.
Sedimentation : 38 Min.
Delayed Sedimentation : 48 Min.
Strength              : 600 Min.
Elasticity              : 150 Min
Stable (Durability)           : 5 Min.
Degree of Softening       : 60 Bu Max.
Three Spike Moisture             : 14,5 Max.
Protein : 10,5 Min.
Ash in Matter    : 0,55 Max.
Wet Essence     : 30 Max.
Index    : 80 Min.
Sedimentation : 40 Min.
Delayed Sedimentation : 50 Min.
Strength              : 600 Min.
Elasticity              : 150 Min
Stable (Durability)           : 60 Min.
Degree of Softening       : 60 Bu Max.
 

If you want to know more about Bafra Pakun, you can visit the company website. Further, if you are curious about other food companies in Turkey, you can visit our page.

Additional Details

  • Products:Arabic Bread, French Baget, Whole Wheat Flour, Biscuit Flour, Noodle Flour, Bread Flour Type 650, Bread Flour Type 550, Cake Flour, All Purpose Flour, Pizza Flour (Hard Flour), Special Purpose Wheat Flour, Double Vetch Pastry, Honeycomb (Special For Housewives),
  • Certificates:TS EN ISO 9001:2008 TS EN ISO 22000 GÜLDEM FLOUR TRADEMARK REGISTRATION İLKTUR FLOUR TRADEMARK REGISTRATION ÇİFT BAŞAK FLOUR TRADEMARK REGISTRATION ÜÇ BAŞAK BRAND REGISTRATION TURKUAZ BRAND REGISTRATION ÜÇ BURÇAK BRAND REGISTRATION BAFRA PAK BRAND REGISTRATION HANIMELİ BRAND REGISTRATION PAK FLOUR MILLS
  • Creation:1996
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