1. Wheat Unloading & Production Control Laboratory: Wheats carefully selected from various regions of Turkey are delivered to our factory in Mardin. Samples taken from each batch of wheat using probes are subjected to hectoliter, moisture, gluten, gluten index, and falling number analyses at the Ens Flour Production Control Laboratory. Wheats that meet our high-quality criteria are classified in closed silos and storage areas according to their intended use. The wheats are mixed (blended) based on the type of flour to be produced and prepared for production.

2. Cleaning of Wheat: The mixed wheats pass through a scale and reach the separator. Here, foreign materials and broken wheats are separated, and stones are cleaned using a stone separator. These processes are conducted to remove foreign materials from the wheat to maintain the quality and color of the flour. Thorough cleaning of the wheats is essential for obtaining good flour. Ens Flour Factory is equipped with a specially designed cleaning unit for this purpose.

3. Conditioning, Cracking, and Grinding of Wheat: Before the grinding process, the moisture content of the wheat grains is raised to the desired level, and conditioning is carried out to make the husk elastic. The conditioned wheats are cracked using cooled steel rollers (rollers). The grinding is achieved through the speed difference between the rollers and the assistance of teeth.

4. Flour Extraction with Screens and Semolina Separators: The cracked wheats are passed through various screens with a pneumatic system. At this stage, the flour is classified by size on the screens, while semolina is classified by density on the separators, and both are subjected to regrinding. This process continues until the bran is completely separated from the flour.

5. Bagging and Packaging: The produced flour is transferred to flour silos after quality control and is mixed again to ensure homogeneity. Throughout the production process, quality is tested at each stage in laboratories. Bread suitability analyses and oven tests are conducted. Flour that meets production standards is packaged in automatic bagging and packaging units without manual handling, ready for consumers.