{"id":3720,"date":"2022-02-25T22:25:24","date_gmt":"2022-02-25T19:25:24","guid":{"rendered":"https:\/\/mtroyal.com.tr\/tr\/?page_id=3720"},"modified":"2023-08-01T14:38:20","modified_gmt":"2023-08-01T11:38:20","slug":"uretim","status":"publish","type":"page","link":"https:\/\/mtroyal.com.tr\/tr\/uretim\/","title":{"rendered":"\u00dcretim"},"content":{"rendered":"

\"\u00dcr\u00fcnlerimiz\"<\/p>\n

KAKAO | \u00dcretim, \u00dcr\u00fcnleri ve Kullan\u0131m\u0131<\/span><\/h3>\n
Kakao Tozu<\/b><\/span><\/div>\n
Kakao tozu, kakao ya\u011f\u0131 \u00e7\u0131kar\u0131ld\u0131\u011f\u0131nda geride kalan kavrulmu\u015f kakao \u00e7ekirde\u011fi par\u00e7ac\u0131klar\u0131n\u0131n levhalar\u0131ndan \u00fcretilir. Presleme, kakao ya\u011f\u0131n\u0131n tamam\u0131n\u0131 \u00e7\u0131karmad\u0131\u011f\u0131ndan, par\u00e7ac\u0131klar ince bir kakao ya\u011f\u0131 tabakas\u0131 ile kaplanm\u0131\u015f halde kald\u0131\u011f\u0131ndan, kakao tozunun t\u00fcm ya\u011f i\u00e7eri\u011fi %8 ila %26 aras\u0131nda de\u011fi\u015fir. Bu kat\u0131 par\u00e7ac\u0131klar (kakao tozu) \u00e7ikolatan\u0131n aromas\u0131n\u0131n temelidir (ve tahmin edilebilece\u011fi gibi kakao ya\u011f\u0131 de\u011fil).<\/div>\n
Sonu\u00e7 olarak, kakao tozu, \u00e7ikolatan\u0131n en konsantre versiyonudur. Ayr\u0131ca hem yemek pi\u015firmede hem de \u00e7ikolata yap\u0131m\u0131nda \u00e7ok y\u00f6nl\u00fcd\u00fcr, ayr\u0131ca pH’\u0131 5 civar\u0131ndad\u0131r . Bazen (\u00f6zellikle Avrupa ve Amerika Birle\u015fik Devletleri’nde), kakao \u00e7ekirdekleri, kavrulmadan \u00f6nce veya sonra potasyum karbonat gibi alkali bir madde ile i\u015flenir ve ard\u0131ndan kakao tozuna \u00f6\u011f\u00fct\u00fcl\u00fcr. Bu tedaviye bazen mucidi – Hollandal\u0131 \u00e7ikolatac\u0131 Conrad van Houten’den sonra “hollandal\u0131” denir. \u0130\u015flem, kakaonun pH’\u0131n\u0131 etkili bir \u015fekilde 7 ile 8 aras\u0131na y\u00fckseltir. Bu, b\u00fcz\u00fcc\u00fc, ac\u0131 fenoliklerin ve kavrulmu\u015f, karamel benzeri molek\u00fcllerin (pirazinler, tiazoller, pironlar ve furanol) seviyelerini d\u00fc\u015f\u00fcrme etkisine sahiptir. Etkisi, daha az ac\u0131 ve b\u00fcz\u00fcc\u00fc tonda ve geleneksel kakao tozundan daha hafif ve daha koyu renkte bir kakao tozudur. “Alkalize” kakao, her biri kendi hafif lezzet profilleriyle a\u00e7\u0131k kahverengiden siyaha yak\u0131n tonlarda olabilir. MTROYAL Firmas\u0131 olarak Endonezyan\u0131n Jakarta kentinde en kaliteli kakao \u00e7ekirde\u011finden \u00fcretti\u011fimiz kakao tozunu global olarak d\u00fcnyan\u0131n bir \u00e7ok \u00fclkesine ihra\u00e7 etmekteyiz. Hem Nat\u00fcrel ve hem Alkalize olarak \u00fcretimini yap\u0131p ayr\u0131ca Kakao ya\u011f\u0131 da mevcuttur. Alkalize olan kakao tozumuz hem koyu kahve , a\u00e7\u0131k kahve , k\u0131z\u0131l kahve ve siyah renk \u00e7e\u015fitlerine sahiptir. Konuyla ilgili MTROYAL Firmas\u0131n\u0131n ileti\u015fim bilgilerinden bize ula\u015fabilirsiniz.<\/div>\n
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Kalite Y\u00f6nleri<\/b><\/span>
\nKakao tozu perakende ambalajlarda t\u00fcketicilere sat\u0131lmaktad\u0131r. Bununla birlikte, \u00e7o\u011fu kakao tozu, tatl\u0131 tozlar\u0131, sterilize \u00e7ikolatal\u0131 s\u00fct, \u00e7ikolatal\u0131 kek, dondurma vb. gibi di\u011fer \u00fcr\u00fcnlerde renk ve aroma olarak t\u00fcketiciye ula\u015f\u0131r. \u00dcretilen kakao tozunun \u00e7o\u011fu, di\u011fer g\u0131da \u00fcreticilerine bir bile\u015fen olarak sat\u0131lmaktad\u0131r. B\u00f6yle bir \u00fcr\u00fcn, mikrobiyoloji, tutarl\u0131l\u0131k, safl\u0131k ve di\u011fer fakt\u00f6rlerle ilgili olarak kullan\u0131c\u0131n\u0131n ihtiya\u00e7lar\u0131n\u0131 kar\u015f\u0131lamak i\u00e7in gerekli kalite unsurlar\u0131na sahip olmal\u0131d\u0131r. Kakao tozu s\u00f6z konusu oldu\u011funda bu, yaln\u0131zca kat\u0131 iyi \u00fcretim uygulamalar\u0131 s\u00fcrd\u00fcr\u00fcld\u00fc\u011f\u00fcnde ger\u00e7ekle\u015ftirilebilir; bunun nedeni, kakao tozunu y\u00fcksek risk kategorisine sokan bir tak\u0131m sorunlar\u0131n olmas\u0131d\u0131r. MTROYAL \u00fcretimin alt\u0131nda tek ama\u00e7en kaliteli \u00fcr\u00fcnleri m\u00fc\u015fterilerimize sunmakt\u0131r.\u00dcretim S\u00fcreci<\/b>Kakao \u00e7ekirdekleri, \u00e7ekirdek kabu\u011funda \u00e7ok y\u00fcksek bakteri say\u0131m\u0131 b\u0131rakan bir fermantasyon s\u00fcrecinden ge\u00e7er.Fermantasyon s\u0131ras\u0131nda s\u0131cakl\u0131k 50 \u00b0C’ye kadar \u00e7\u0131kar, bu da \u00e7ekirdekte \u0131s\u0131ya dayan\u0131kl\u0131 sporlar b\u0131rak\u0131r. Bunlar \u00e7ikolatal\u0131 s\u00fct\u00fcn sterilizasyon s\u00fcrecini etkileyebilir.Fermentasyondan sonra kakao \u00e7ekirdekleri a\u00e7\u0131k havada kurutularak ku\u015f pisli\u011fi ile kontaminasyon sa\u011flan\u0131r. Salmonella bakterileri bu nedenle ham kakao \u00e7ekirdeklerinde bulunabilir.Kakao k\u00fctlesinde bulunan bakteriler, \u00f6\u011f\u00fctme i\u015flemi s\u0131ras\u0131nda ya\u011f ile \u00e7evrilidir. Ya\u011f onlara iyi koruma sa\u011flar ve Salmonella’n\u0131n \u00e7ikolatada aylarca ya\u015fayabildi\u011fi g\u00f6sterilmi\u015ftir. Ayr\u0131ca \u00e7ikolata yendi\u011finde midedeki bakteriler do\u011fal asitli\u011fine kar\u015f\u0131 korunmu\u015f olur.Kakao tozu, farkl\u0131 \u00fcretim s\u00fcre\u00e7leriyle yap\u0131lan, farkl\u0131 raf \u00f6mr\u00fc gerektiren ve farkl\u0131 nem i\u00e7eri\u011fine sahip bir\u00e7ok farkl\u0131 g\u0131da maddesinde kullan\u0131lmaktad\u0131r. Kakao \u00fcreticisi tozun nas\u0131l kullan\u0131laca\u011f\u0131n\u0131 her zaman bilmedi\u011finden, t\u00fcm \u00fcr\u00fcnler en kat\u0131 hijyen \u015fartlar\u0131n\u0131 kar\u015f\u0131lamal\u0131d\u0131r.<\/div>\n
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Kakao Ya\u011f\u0131, Kakao Tozu \u00dcretim Prosesi – \u00dc\u00e7 A\u015famal\u0131<\/b><\/span><\/div>\n
Kakao ya\u011f\u0131 ve kakao tozu, \u00e7ikolata \u00fcretimi i\u00e7in \u00f6nemli hammaddelerdir ve orijinal hammaddeleri kakao \u00e7ekirdekleridir. Peki sanayide kakao ya\u011f\u0131 ve kakao tozunun \u00fcretim s\u00fcreci nas\u0131ld\u0131r? A\u015fa\u011f\u0131dakiler, herkesin tan\u0131tmas\u0131 i\u00e7in \u00fc\u00e7 a\u015famaya ayr\u0131lacakt\u0131r.<\/div>\n
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\u00a0<\/b><\/div>\n

Birinci A\u015fama – Kakao \u00c7ekirde\u011fi \u00d6n \u0130\u015flemi<\/b><\/span><\/h3>\n
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1. Kakao \u00e7ekirdeklerinin temizlenmesi<\/b><\/span>
\nHam kakao \u00e7ekirdekleri genellikle kir, kum, yaprak vb. gibi baz\u0131 safs\u0131zl\u0131klar i\u00e7erir. G\u0131da \u00fcretiminin g\u00fcvenli\u011fi ve kakao tozu ve kakao ya\u011f\u0131n\u0131n i\u015flenme kalitesi i\u00e7in, tedavinin ilk ad\u0131m\u0131 kakao temizleme ve ta\u015f \u00e7\u0131karma makinesi ile ger\u00e7ekle\u015ftirilir.2. Kavurma kakao<\/b>
\nNemi azaltmak i\u00e7in \u00e7i\u011f kakao \u00e7ekirdeklerini kavurun, kavurma s\u0131cakl\u0131\u011f\u0131 ve s\u00fcresi \u00e7ikolatan\u0131n aromas\u0131n\u0131 ve lezzetini belirleyecektir.3. Kakao \u00e7ekirdeklerini soyma ve ezme<\/b>
\nKavrulmu\u015f kakao \u00e7ekirdekleri soyulup ezildikten sonra kakao u\u00e7lar\u0131 haline gelir. Kakao u\u00e7lar\u0131, \u00e7ikolata yap\u0131m\u0131nda kullan\u0131lan hammaddelerdir. Bu kakao ucu do\u011frudan t\u00fcketime uygun de\u011fildir ve ac\u0131d\u0131r.4. \u00d6\u011f\u00fctme – kakao k\u00fctlesi \u00fcretmek<\/b>
\nKakao u\u00e7lar\u0131, kakao \u00f6\u011f\u00fctme makinesinde \u0131s\u0131t\u0131l\u0131p \u00f6\u011f\u00fct\u00fcld\u00fckten sonra ak\u0131c\u0131 bir hamur haline gelir ve bir “kakao k\u00fctlesi” haline gelir. So\u011fuduktan sonra sert bir blok olu\u015ftururlar ve bir “kakao lik\u00f6r\u00fc” haline gelirler. Kakao lik\u00f6r\u00fc, \u00e7e\u015fitli tatlarda \u00e7ikolata olu\u015fturmak i\u00e7in \u00e7e\u015fitli ikincil malzemeler ekler.<\/div>\n
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\u0130kinci A\u015fama – Kakao Ya\u011f\u0131 \u0130malat\u0131<\/span><\/h3>\n

1. Basma<\/b><\/span>
\nKakao lik\u00f6r\u00fc yakla\u015f\u0131k %55 ya\u011f i\u00e7erir. Kakao lik\u00f6r\u00fcn\u00fc kakao ya\u011f\u0131 pres makinesi ile preslerseniz, “kakao ya\u011f\u0131n\u0131” (soya fasulyesi \u00f6z\u00fc soya fasulyesi ya\u011f\u0131 ile ayn\u0131) \u00e7\u0131karabilirsiniz.<\/p>\n

2. Filtrasyon<\/b><\/span>
\nSafl\u0131\u011f\u0131n\u0131 sa\u011flamak i\u00e7in kakao ya\u011f\u0131nda bulunan baz\u0131 kal\u0131nt\u0131lar\u0131 s\u00fcz\u00fcn ve \u00e7\u0131kar\u0131n.<\/p>\n

3. So\u011futma<\/b><\/span>
\nKakao ya\u011f\u0131, do\u011fal s\u0131cak ya\u011flar a\u00e7\u0131s\u0131ndan zengin olan ve \u00e7ikolata zanaatkarlar\u0131n\u0131n \u00e7e\u015fitli g\u00f6z al\u0131c\u0131 \u00e7ikolatalar yapmas\u0131 i\u00e7in olmazsa olmaz olan bir kakao ya\u011f\u0131 kat\u0131 haline gelmek i\u00e7in so\u011fur.<\/p>\n

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\u00dc\u00e7\u00fcnc\u00fc A\u015fama – Kakao Tozu \u0130malat\u0131<\/span><\/h3>\n
1. Korse k\u0131rma<\/b><\/span><\/div>\n
Kakao lik\u00f6r\u00fc kakao ya\u011f\u0131n\u0131 s\u0131kt\u0131ktan sonra kalan par\u00e7aya kakaolu kek denir. B\u00fcy\u00fck hacmi nedeniyle, \u00f6nce kaba bir \u015fekilde toz haline getirilir.2. \u0130nce k\u0131rma<\/span><\/b>
\n\u0130kinci kez, daha ince kakao tozu \u00fcretmek ve kaliteyi art\u0131rmak i\u00e7in ince toz haline getirme ger\u00e7ekle\u015ftirilir.<\/div>\n
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Daha fazla Bilgi ve ya numune talebi i\u00e7in l\u00fctfen MTROYAL ileti\u015fim b\u00f6l\u00fcm\u00fcnden bizimle irtibata ge\u00e7menizi rica ediyoruz.<\/div>\n
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MTROYAL; Zeytinya\u011f\u0131 \u00dcretim S\u00fcreci<\/span><\/div>\n
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Zeytinya\u011f\u0131 \u00fcretim s\u00fcre\u00e7leri bir\u00e7ok farkl\u0131 unsuru b\u00fcnyesinde bar\u0131nd\u0131rmaktad\u0131r. Bu unsurlar aras\u0131nda arazi, \u00e7e\u015fit, iklim, hasat zaman\u0131, zamanlama optimizasyonu, \u00fcretim tesisleri vb.<\/p>\n

D\u00fcnyada zeytinya\u011f\u0131 \u00fcretiminin \u00e7o\u011fu k\u0131\u015flar\u0131 so\u011fuk ve ya\u011f\u0131\u015fl\u0131, yazlar\u0131 ise s\u0131cak ve kurak ge\u00e7en Akdeniz b\u00f6lgesinde yap\u0131lmaktad\u0131r. Zeytin a\u011fac\u0131n\u0131n tarihi binlerce y\u0131l geriye gitti\u011fi i\u00e7in anavatan\u0131 Akdeniz k\u0131y\u0131lar\u0131d\u0131r. Akdeniz b\u00f6lgesinin en iyi \u00f6zelliklerini ta\u015f\u0131yan Ege b\u00f6lgesi, en iyi T\u00fcrk zeytinya\u011f\u0131n\u0131 \u00fcretmek i\u00e7in en iyi yerdir.<\/p>\n

Zeytin a\u011fac\u0131n\u0131n en iyi \u00f6zelliklerinden biri farkl\u0131 fiziksel ko\u015fullara uyum sa\u011flayabilmesidir. Normal \u015fartlar alt\u0131nda zeytin a\u011fac\u0131 i\u00e7in tercih edilen s\u0131cakl\u0131k eksi 5\u00b0C’nin \u00fczerindedir, ancak eksi 12\u00b0C’ye kadar b\u00f6lgelerde dahi canl\u0131 kald\u0131\u011f\u0131 \u00f6rnekler vard\u0131r. Elbette y\u0131l boyunca s\u0131cakl\u0131\u011f\u0131 etkileyen ana fakt\u00f6rlerden biri de 30\u00b0 ve 45\u00b0 enlemlerinde zeytinya\u011f\u0131n\u0131n yeti\u015ftirilmesi i\u00e7in en uygun enlemdir. Zeytin \u00e7i\u00e7e\u011finin d\u00fczg\u00fcn olu\u015fabilmesi i\u00e7in zeytin a\u011fac\u0131n\u0131n y\u0131lda bir s\u00fcre so\u011fu\u011fa maruz kalmas\u0131 gerekir.<\/p>\n

\u00d6te yandan sadece s\u0131cakl\u0131k de\u011fil, ayn\u0131 zamanda ya\u011fmur miktar\u0131 ve a\u011fac\u0131n ya\u011fmura maruz kald\u0131\u011f\u0131 s\u00fcre de \u00f6nemlidir. Zeytin a\u011fac\u0131 i\u00e7in ideal ya\u011f\u0131\u015f ko\u015fulu, Akdeniz ikliminin tan\u0131m\u0131 olan k\u0131\u015flar\u0131n \u00e7ok ya\u011f\u0131\u015fl\u0131, yazlar\u0131n ise kurak olmas\u0131d\u0131r.<\/p>\n

Uygun fiziksel ko\u015fullar sa\u011fland\u0131ktan sonra taze, hasars\u0131z, ye\u015filimsi zeytinlerin s\u0131v\u0131 alt\u0131n haline getirilmesi i\u015flemi olan zeytinya\u011f\u0131nda en \u00f6nemli a\u015fama g\u00fcndeme gelmektedir. Bu ad\u0131m, zeytinya\u011f\u0131 \u00fcretim s\u00fcre\u00e7lerinin en \u00f6nemli ad\u0131mlar\u0131ndan biridir. Zeytinya\u011f\u0131n\u0131n kalitesini koruma sorumlulu\u011fu, ya\u011f a\u011fac\u0131 yeti\u015ftiricisinden, s\u00fcrecin ger\u00e7ekle\u015fti\u011fi zeytin de\u011firmenine ge\u00e7er.<\/p>\n

Zeytin \u00fcretiminde ilk ve en \u00f6nemli fakt\u00f6r, zeytinlerin hasat edildikten hemen sonra zeytin de\u011firmenine g\u00f6nderilmesidir. Bunun mant\u0131\u011f\u0131, zeytinler ne kadar hafif ve hava al\u0131rsa o kadar fazla bozulma olur. Zeytinlerin saatler i\u00e7erisinde h\u0131zl\u0131 bir \u015fekilde zeytin de\u011firmenine sevk edilebilmesi i\u00e7in de\u011firmen lokasyonunun zeytin \u00e7iftli\u011fine \u00e7ok yak\u0131n olmas\u0131 gerekmektedir.<\/p>\n

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So\u011fuk s\u0131k\u0131m Zeytinya\u011f\u0131 nedir?<\/b><\/span><\/div>\n
Ya\u011f\u0131n so\u011fuk s\u0131k\u0131m, zeytinleri olu\u015fturan ya\u011f ve suyu ay\u0131rarak suyunu \u00e7\u0131karmak i\u00e7in kullan\u0131lan sistemdir. Ekstraksiyon, ad\u0131ndan da anla\u015f\u0131laca\u011f\u0131 gibi bas\u0131n\u00e7 kullan\u0131larak ger\u00e7ekle\u015fir. Zeytin hasat edildikten sonra ezilir ve yo\u011frularak \u201czeytin ezmesi\u201d olarak bilinen bir \u00fcr\u00fcn elde edilir. “S\u0131zma zeytinya\u011f\u0131” cinsine sahip bir ya\u011f, rafine ya\u011flar elde etmek i\u00e7in kullan\u0131lan s\u0131cak ekstraksiyon i\u015flemi oldu\u011fundan, sadece mekanik ara\u00e7lar (santrif\u00fcj makineleri) kullan\u0131larak zeytin ezmesinden ekstrakte edilmelidir. LATAMARKO markas\u0131na ait ve MTROYAL firmas\u0131n\u0131n Zeytinya\u011flar\u0131 hepsi bu y\u00f6ntemle \u00fcretilmektedir.<\/div>\n
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So\u011fuk S\u0131k\u0131m Ne zaman Yap\u0131lmaz?<\/b><\/span><\/div>\n
Ya\u011f, zeytin ezmesinin %15 ila %20’sini olu\u015fturur. Bu macunun y\u00fcksek s\u0131cakl\u0131klarda \u0131s\u0131t\u0131lmas\u0131, ya\u011f par\u00e7ac\u0131klar\u0131n\u0131n konsantrasyonunu ve dolay\u0131s\u0131yla bunlar\u0131n ekstraksiyonunu kolayla\u015ft\u0131racakt\u0131r. Ancak 27\u00baC’nin \u00fczerinde ya\u011f, organoleptik \u00f6zelliklerini (tat ve koku) ve t\u00fcketici sa\u011fl\u0131\u011f\u0131na olan faydalar\u0131n\u0131 kaybeder.<\/div>\n
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LATAMARKO Ya\u011f \u00e7\u0131karma sistemleri<\/b><\/span><\/div>\n
So\u011fuk pres, geleneksel sistem.<\/div>\n
Geleneksel olarak zeytinya\u011f\u0131, zeytin ezmesinin metal plaka vas\u0131tas\u0131 ile bas\u0131n\u00e7 uygulanan espartodan yap\u0131lm\u0131\u015f iki has\u0131r aras\u0131na sokulmas\u0131yla elde edilirdi. Bu i\u015flemin sonucu, zeytinya\u011f\u0131 ve sudan olu\u015fan ve ya\u011f\u0131n s\u00fcz\u00fclerek sudan ayr\u0131ld\u0131\u011f\u0131 tanklara akmas\u0131na izin verilen bir meyve suyuydu. Su ve ya\u011f\u0131n farkl\u0131 yo\u011funluklar\u0131, ikincisinin tank\u0131n \u00fcst k\u0131sm\u0131n\u0131 i\u015fgal etmesine neden oldu. Ancak, bu sistem \u015fu nedenlerle modas\u0131 ge\u00e7mi\u015f oldu:
\nHijyenik-s\u0131hhi nedenler, mevcut g\u0131da y\u00f6netmelikleri bu sistemin a\u00e7\u0131k nedenlerle kullan\u0131lmas\u0131na kar\u015f\u0131 tavsiye edildi\u011finden.
\nEkonomik nedenler, verim d\u00fc\u015f\u00fck oldu\u011fundan ve \u00e7\u0131kar\u0131lmas\u0131yla ilgili maliyetler onu son derece pahal\u0131 hale getirdi.
\nBu sistemin, zeytinya\u011f\u0131n\u0131n s\u0131kl\u0131kla baz\u0131 organoleptik kusurlar g\u00f6stermesine neden olan dezavantajlar\u0131 vard\u0131.
\n\u0130\u00e7lerinde birikebilecek organik kal\u0131nt\u0131lar bakteri etkisiyle fermente oldu\u011fundan ve yeni ya\u011fa koku ve tatlar iletti\u011finden, esparto paspaslar her kullan\u0131mdan sonra titiz bir temizlik gerektiriyordu.
\nOrtam oksijeni ve dekantasyondan elde edilen su ile temas oksidasyon s\u00fcrecini \u00e7ok daha erken ba\u015flat\u0131yor ve bu da yine ya\u011f\u0131n \u00f6zelliklerini azalt\u0131yordu.
\nBu i\u015flem, maksimum verimi elde etmek i\u00e7in genellikle iki veya \u00fc\u00e7 kez tekrarland\u0131. Bu, hem zeytin ezmesinin hem de suyun, her bir d\u00f6ng\u00fcde ya\u011f\u0131n bozulmas\u0131n\u0131 art\u0131ran her pres aras\u0131nda fermantasyon s\u00fcrecini ba\u015flatmas\u0131n\u0131 sa\u011fl\u0131yordu.<\/div>\n
<\/div>\n
LATAMARKO So\u011fuk ekstraksiyon, Mevcut Y\u00f6ntem<\/b><\/span><\/div>\n
Daha modern, temiz ve karl\u0131 \u00e7\u0131karma ara\u00e7lar\u0131n\u0131n kullan\u0131lmas\u0131, petrol\u00fcn tarihi olarak kalacak olan geleneksel sistemin yerini alm\u0131\u015ft\u0131r. G\u00fcn\u00fcm\u00fczde sa\u011fl\u0131k y\u00f6netmeliklerine uygunlu\u011funu sa\u011flayan ve hava ile temas etmedi\u011fi i\u00e7in en kaliteli, safs\u0131zl\u0131k ve oksidasyon i\u015flemlerinden ar\u0131nm\u0131\u015f bir ya\u011f\u0131n \u00fcretilmesine yard\u0131mc\u0131 olan santrif\u00fcj makineleriyiz. Dekant\u00f6r olarak da adland\u0131r\u0131lan bu santrif\u00fcjl\u00fc makineler, ya\u011f\u0131n t\u00fcm \u00f6zelliklerini koruyarak temiz bir \u015fekilde ayr\u0131lmaya devam etmek i\u00e7in hamurda bulunan her bir elementin (ya\u011f, su, kemik ve deri) yo\u011funlu\u011funu kullan\u0131r. Bu santrif\u00fcj i\u015flemi, s\u00fcrece s\u0131zabilecek kemik ve deri partik\u00fcllerini m\u00fcmk\u00fcn oldu\u011funca ortadan kald\u0131rmak i\u00e7in yap\u0131l\u0131r. Yine de, ya\u011f\u0131n filtrelenmesi ve depolama tanklar\u0131na bo\u015falt\u0131lmas\u0131yla ortadan kald\u0131r\u0131lan ve ya\u011f\u0131n t\u00fcketicinin masas\u0131na m\u00fckemmel durumda ula\u015fmas\u0131n\u0131 sa\u011flayan k\u00fc\u00e7\u00fck zeytin kal\u0131nt\u0131lar\u0131 vard\u0131r.
\nZeytinlik ve ya\u011f\u0131n\u0131n \u00fcretildi\u011fini bilmek ister misiniz?
\nY\u00fcksek kaliteli s\u0131zma zeytinya\u011flar\u0131m\u0131z\u0131 denemek i\u00e7in bizimle ileti\u015fime ge\u00e7ebilirsiniz.<\/div>\n
<\/div>\n
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