innovation
In today’s world where conditions, expectations, and needs are changing rapidly, the Razi Company was awarded its commitment to development and innovation in 2015 by receiving the title of «R&D Center» from the Ministry of Science, Industry and Technology. The experience gained from collaborating with international companies and universities, along with its young, dynamic, and growing structure, as well as the ability to keep up with changing trends, are values that bring new perspectives and practical approaches to the company.
Razi, with a focus on customer satisfaction, has adopted the principle of not being a single supplier but rather acting as a “strategic partner in delivering solutions” for its clients. The company conducts all analyses related to flour and wheat in its own laboratories and designs dedicated studies for its customers. Various tests for the development of new product ranges and applicational product studies are carried out in the semi-industrial (pilot) units of the research and development center, focusing on baking, confectionery, and chocolate. Products are manufactured in semi-industrial units of well-equipped research and development laboratories in joint projects with customers to meet specific needs. Following the adaptation of the developed products in the pilot units to the production sections, quality control is performed in the relevant laboratories to ensure the highest quality level.
Application Laboratories
Analysis of Flour Baked Products (Bread and Pastries)
New Product Development Laboratories
Powder Product R&D Liquid Product R&D Chocolate R&D
Quality Control Laboratories
Process Control Final Product Control Microbiological Control
Flour Analysis Laboratory
All quality analyses related to flour and wheat are carried out.
Flour additive sales and R&D team analyses are supported.
Technical support is provided to all our customers in this area.
In the Analytical Laboratory;
Glutomatic
Extensograph
Sedimentation
Farinograph
Number of Falls
Alveograph
Mixolab
Number of Fungal Diseases
Starch Damage
Referential Meter
Application and New Product Development Laboratories
Leading R&D Center in its Sector
Bakery Products Application Laboratories
Powder Product R&D Laboratories
Liquid Products and Chocolate R&D Laboratories
The application processes and final product performance of all bakery products are compared.
Different countries' bread making processes and techniques are demonstrated.
Different dough rheologies are evaluated using the incoming flour samples.
Sensory and physical comparisons are made between the results from the flour analysis laboratory.
Quality Control
At Razi, we always prioritize customer satisfaction. With our expert team, we conduct quality control checks at every stage, from raw materials to the final product. Raw materials and manufactured products undergo physical, chemical, organoleptic, and microbiological analyses in our quality laboratory according to their batch numbers, and final checks are performed before they are offered to the market.
Physical & Chemical Analyses
pH
Brix
Water Activity
Microbiological Analyses
Total Lives
E. coli
Staphylococcus aureus
Rope Counting
For more information and technical support, please contact our sales team.