Miller Magazine Issue: 150 June 2022

82 TECHNOLOGY PLATFORM MILLER / JUNE 2022 The decline in wheat quality due to drought caused by global warming in recent years and the rapid increase in raw material prices make it difficult to find quality products in the milling and bakery industry. The downgrading of wheat quality, which is one of the biggest problems of the sector, prompted many domestic and foreign companies to find solutions. One of these companies is Istanbul-based Elit Food. Continuing its R&D studies with the principles of innovation, diversity and sustainability, the company continues to develop different perspectives, creative ideas, prod- ucts and processes for the milling and bakery sector. Nebahat Cenik Durukan, Chairwoman of the Board at Elit Food, states that thanks to the new generation grinding system they have developed, they have succeeded in extracting 15-16% protein and 25% luxury baklava and pastry flour from 12 protein wheat. “This is a real miracle,” she says. Durukan, an experienced name who has served the Turkish milling and flour industry for many years, comments that by using science, they have succeeded in introducing more gluten into the system. “This provides great profitability to the flour mills.” The answers given by Nebahat Cenik Durukan to our questions are as follows: Ms. Durukan, could you please provide us with some brief background information on your company? Elit Food started its activities 27 years ago. We entered the milling industry with the production of flour and bread improvers, laborato- ry services and technical consultancy. Afterward, we continuously expanded our purpose, products and subject instruments accord- ing to the needs of the industry. We have developed many products and applications that can be considered the first in the industry. Due to the shortage of durum wheat, we have carried out im- portant studies with the enzyme mixtures and color applications we have developed to produce pasta from bread wheat. Against the fumigation applications used by flour mills for mold, bacteria and insect infestation problems, we introduced the com- “The NCD Next Generation Milling System is a revolution in the milling industry. It has many benefits for a factory. The most important of these is that it provides the opportunity to produce high-protein content flour from low-protein content wheat. And it ensures that the wheat is milled without losing its moisture at every point during the flour production. As the wheat reaches the optimum softness during tempering, the pressure on the rollers de- creases, thus the amperage rating in the rollers decreases, which saves a lot of electricity.” NCD milling system increases profitability in flour mills by reducing energy costs Nebahat Cenik Durukan Chairwoman of Board Elit Food