Products
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    WHEAT


Wheat is a kind of grains which is most important in aspect of whether the importance in the nourishment of human being or planting areas.

It is sowed five continentals in the world. Undertakes the job of raw material task in the process of products such as Bread, Macaroni, Biscuit, Boiled and Pounded Wheat, Starch and Glucose that are very important for human being.

Best quality, painstakingly selected wheat are collected by Fatoğlu, processed automatically and offered as flour and bran.

COMPOSITION OF WHEAT GRAIN
Followings are the main chemical substances available in the wheat grain and the places where they are mostly present.
a) Carbohydrates: carbohydrates are mostly available in the wheat grains are in starch. Along them there are cellulose and some sugar. 66-76 % of the grain consists of carbohydrates.
b) Proteins: proteins are the most important compounds that determined the usage purpose of the wheat. Its quality and amount are changed much according to the type of the wheat. The protein amount in the wheat is between 6-22 %.
c) Oils: Though there is very small amount in the grain they have important effects on the wheat quality.
d) Mineral substances (Ash): it is important in estimating the quality of the wheat. It changes in wheat between 1,40 % and 2,35 %. If the amount of the ash in the wheat is much the quality of the wheat decreases.
e) Vitamins: They are especially present in the embryo part of the wheat. The mostly available vitamins are thiamin, riboflavin and niacin.
f) Color substances: the color substances in wheat mostly are mostly gathered in testa layer. It is important for the wheat for macaroni. The wheat for macaroni wants to be in amber color.
Varieties:
There are hundreds of kinds in each variety. In addition, new varieties are developed by the researchers. Although grinding quality and bakery quality show big differences between varieties, these differences are very less in top head wheat. The differences because of the variety are not so much in durum wheat compared to bread wheat.
Hectoliter Weight
It is the weight of the wheat in unit volume and wheat size, grain shape, its homogeneity and density of the grain effect it. Mostly the density is more effective. The density of the grain is related to the biologic and chemical structure of the grain.
There is a relationship between hectoliter and flour yield. The correlation coefficient between these two factors is +0,744 according to some researchers and +0,762 according to others. Hectoliter weight in wheat is between 70-84 kg.
Grain Weight
It is described as the weight of 1000 grains. The grain weigh is found more in big and dense grains. In addition, since the ratio of the endosperm in the big and dense grains is higher compared to the parts that are not endosperm their flour yield are also higher. 1000-grain weight in the wheat changes between 20-65 gr.
Grain Size and Shape
This also effects the yield of the wheat. The correlation co efficiency between grain size and flour yield is +0.957.
Grain Hardness
The hardness of the grain is understood by being cut from the middle with a knife and with its appearances as a glass like and dark yellow color. The cross-section of the soft grain has white and flour like appearance. The protein amount and quality of the hard grains are more suitable for making bread. In addition, also the wheat for macaroni must be hard grain.
Grain Color
Wheat are divided in two as red and white according to the color. It is accepted that the quality suitable for making bread of the red color hard wheat is superior. Soft grains with red color are used for making biscuit and cream-cake. Wheat for macaroni must be in amber color. The color of the grain comes from the color substance of the testa layer.
Damaged Grains
Wheat can be damaged before harvesting (from some funguses) etc. during first harvest, transport and storage. The storage duration of the damaged grains is short and their quality is low. The grains broken in the harvesting machines and weak grains are separated during the cleaning as foreign substances. The amount of the damaged grains must be less.
Foreign Substances
If the amount of the foreign substances is much this decreases the quality of the wheat. Foreign matters are separated during the grinding. All substances present in the wheat and except wheat such as weed seeds, foreign cereal grains, dust, soil, stem-straw, grains damaged by insects are considered as foreign substance.

ACTIVITIES /
Flour, bran production, grain trade, shipowner, domestic and international land transportation