Our yufka
From one sac to a hundred thousand a day
The method has not changed since 2012. Only the number.
The sac
The hot iron plate
The sac is the plate on which yufka has been baked for centuries: hot, dry, no oil. The sheet goes on, blisters and comes off again within a minute.
That is exactly what the machines in Ermelo do too. The same heat, the same short time, only a hundred thousand times a day instead of once.
Photo to followPhoto to follow from Ensar: the sac on which Osman started in 2012. We do have a mood shot of it, but it is not their own picture and therefore does not appear on this page.
What goes in and what does not
No preservatives
Ensar's existing wording is 'koruyucu içermeyen': without preservatives. That is exactly why it is a chilled product.
Baked fresh daily
Baking happens on the day itself. What comes off the line in the morning leaves within the same week.
Short ingredient list
The company's own product page lists flour, oil and salt. Which oil that is has to be confirmed before it goes on the site as an official list.
The line in Ermelo
One sealed pack slides along the white conveyor. No people in shot, no sound, just the belt. This is the one image in this trade that we found at no competitor at all. In this direction it stays still, and not because it has to: a moving block would be the one thing on this page pulling attention away from the type. The footage itself is ready and can still be placed.
Vegan, halal and what we do and do not claim
Ensar's current site says '100% vegan and halal'. That is their own wording and we leave it where it stands, but we do not present it here as a certification mark.
For vegan there is a V-Label image on the existing site. A V-Label is a real certification mark with a licence number behind it. As soon as Ensar supplies that number and its validity date, the logo goes on the product pages, in all five languages. Not before.
In the Netherlands halal is not anchored in law. You may say 'halal' without naming the certifier, but it convinces no buyer in Germany or France. As soon as we know who certifies and under which number, we will put that name next to it.
Traditional yufka is flour, water and salt, and therefore by definition free of egg and dairy. In this category that is the norm, not a difference. The real difference lies in what has not been added.
Looking for something that is not here?
Just ask. What we are not sure of, we do not write down.