Please note!

We recommend whole-wheat tahini to customers purchasing Bozkir tahini for the first time. Whole-wheat tahini acquires a slightly bitter taste as a result of roasting and grinding it with sesame seeds. There is no change for customers who have consumed whole-wheat tahini.

The famous double-roasted wood-fired tahini from the steppe:

Tahini contains no additives other than sesame.

The sesame seeds used in production are sourced from the Antalya, Serik, and Manavgat regions.

The tahini products sent by our company have never been stored in a warehouse or other location. They are delivered to you immediately after the production stage.

Production stage:Sesame seeds, stored in cool warehouses away from sunlight, are first placed in soaking tanks. The purpose of this process is to swell the sesame seeds and remove their bitter juices. The process takes 24-48 hours, during which time the water in the sesame tanks is changed 5-6 times. If the sesame seeds are to be produced without bran, they are transferred to the dehulling machine (bran-free tahini). If they are to be produced with bran, they are transferred directly to the roasting ovens (wholemeal tahini). (You can find the difference between bran and bran-free tahini at the end of our .)

The sesame seeds placed in the roasting ovens are roasted using wood fire for 3-4 hours. After roasting, the sesame seeds are transferred to cooling tanks for the cooling phase. The cooling process is completed by stirring the tanks for 15-30 minutes. The cooled sesame seeds are then fed to the sesame sieves in the sesame sifting section to separate foreign matter.

The purified sesame seeds, free of all foreign matter and bitter juice, are transferred to stone mills weighing several tons. They are crushed between two natural stones weighing several tons, turning them into tahini. Our product, which becomes tahini as a result of the sesame seeds being ground, is then stored in cooling tanks and then filled, untouched, according to its weight and packaging, and is ready for consumption.

Difference between whole wheat tahini and bran-free tahini:

Whole wheat tahini:Because it is produced by removing the husks of the sesame seeds, it is lighter and slightly more fluid than whole wheat tahini. Its flavor is lighter than whole wheat tahini.

Whole wheat tahini:Because the sesame seeds do not undergo the husking stage, they are darker and denser than bran-free tahini. Their flavor is richer than bran-free tahini.

The natural flavor from the stone mill – straight from the mill to your table

Lütfen dikkat !

Ilk defa bozkir tahini satin alacak müsterilerimize kepeksiz tahin önermekteyiz. Kepekli tahin susam kabuklariyla beraber kavrulup ögütülmesi sonucu hafif bir aci tat almaktadir. Kepekli tahin tüketmis olan müsterilerimiz için bir degiklik söz konusu degildir.

Meshur çifte kavrulmus odun atesinde bozkir tahini :

Tahin susam haricinde hiç bir katki maddesi içermez.

Üretimde kullanilan susam antalya, serik, manavgat yöresinden temin edilmektedir.

Firmamiz tarafindan gönderilen tahin ürünleri hiç bir sekilde depo vs yerde beklememistir. Üretim asamasindan hemen sonra sizlere ulasmaktadir.

Üretim asamasi:gün isigina maruz kalmayan serin depolarda muhafaza edilen susam ilk olarak islanma havuzlarina alinir. Bu islemin amaci susamin sismesi ve aci suyundan arindirilmasidir. Islem süresi 24-48 saat arasi sürmekte olup bu süre içerisinde susam havuzlarindaki su 5-6 defa degistirilir. Islanma havuzlarindan alinan susam kepeksiz üretilecek ise kabuk alma makinesine (kepeksiz tahin) kepekli üretilecek ise direk kavurma firinlarina alinir. (kepekli tahin) (kepekli-Kepeksiz tahin farkini ürün açiklamamizin sonunda bulabilirsiniz.)

Kavurma firinlarina alinan susam 3-4 saat araliginda odun atesi kullanilarak kavrulur. Kavurma islemi sonrasi susamin sogutulma asamasi için susamlar sogutma teknelerine alinir. Teknelerde 15-30 dk arasi karistirilarak sogutma islemi tamamlanir. Sogumasi saglanan susamlar susam eleme bölümündeki susam eleklerine verilerek yabanci maddelerden ayristirilmasi saglanir.

Bütün yabanci maddelerden ve aci suyundan aritilmis susam taneleri tonlarca agirliktaki tas degirmenlere aktarilir. Tonlarca agirliktaki dogal iki tasin arasinda ezilerek tahin haline dönüsür. Susamlarin ögütülmesi sonucunda tahin halini alan ürünümüz sogutma tanklarinda bekletildikten sonra agirlik ve ambalajlarina göre el degmeden dolumu yapilarak tüketime hazir hale gelmektedir.

Kepekli tahin kepeksiz tahin farki :

Kepeksiz tahin:Susamin kabuklari alinarak üretimi yapildigi için kepekli tahine göre daha hafif ve biraz daha akicidir. Damak tadi olarak kepekli tahine göre daha hafiftir.

Kepekli tahin:Susamlar kabuk alma asamasina ugramadigindan dolayi kepeksiz tahine göre daha koyu renkte ve yogundur. Damak tadi olarak kepeksiz tahine göre daha doygun bir lezzettir.

Tas degirmenden gelen dogal lezzet – degirmenden direk sofraniza