- Wet Gluten vs Dry Gluten
- What is Water Absorption?
- What is Ash Content Determination in Flour and Why is it Important?
- Mycotoxins and Moisture Control: A Major Threat to Food Safety
- The Critical Importance of Quality Control Parameters in Buckwheat Flour
- Wheat Classification with Sedimentation Analysis: Gluten Quality
- NIR vs lab testing grain
- Falling Number Test: Measuring Alpha-Amylase Activity in Wheat & Flour
- How Is Damaged Starch Analysis Performed in Wheat Flour?
- Why Your Corn Flour Might Be Failing ? How to Test It ?
- How Fiber and Gum Change Dough Properties
- How Protein Analysis Performed by 9000 NIR at BASTAK ?
- How do flour improvers impact bread quality?
- Bastak 17000 Pellet Durability Index (P.D.I) Test Device: The Ideal Solution for Measuring Pellet Quality
- QUALITY CONTROL IN COOKIES: ASSURANCE OF FLAVOR AND STANDARD
- Damaged Starch Content and Dough Rheology in Wheat Flour
- HEIRLOOM SEEDS: A LEGACY OF LIFE CARRIED FROM GÖBEKLİTEPE TO THE PRESENT
- Advanced Dough Rheology Analysis: Bastak Absograph & Resistograph 500
- New Generation Cereals: Quinoa, Teff, Chia, Amaranth and Sorghum
- Nutrition Duel: Quinoa or Bulgur?
- The Ancestor of Today’s Wheat Varieties, the World’s First Wheat: Siyez!
- Microbiological Analyses in Grain Products For Food Safety Control
- Enjoy the Taste of Pizza on World Pizza Day
- Bastak is Stronger in its 25th Year
- Zeleny Sedimentation Analysis in Food
- Sampling Systems for Cereal Products
- DETERMINATION OF THE RHEOLOGICAL PROPERTIES OF DOUGH
- IMPORTANCE OF STARCH INJURY IN WHEAT AND MILLING INDUSTRY
- PRODUCTS WITH DIFFERENT GRINDING METHODS
- THE RISING STAR OF GRAIN AND OAT BARS
- DETERMINATION OF ALPHA AMYLASE ACTIVITY IN THE CEREAL INDUSTRY
- DETERMINATION OF GLUTEN FRACTIONS
- Importance of Humidity Factor for Food Safety in Raw Materials
- Near-Infrared (NIR) Spectroscopy: Rapid and Non-Destructive Analysis of Grain and Wheat Quality
- Quality in Every Slice, Flavor in Every Touch: Quality Control in Bread Volume
- QUALITY CONTROL AND ASSURANCE IN FOOD QUALITY AND ITS ROLE
- World Food Safety Day
- Near-Infrared Transform (N.I.R) Principle in Food Analysis
- An Innovative Force in Food Security: Licensed Warehousing, Authorized Classification, and the Future of Expert Lab
- "Bastak Instruments: Advancing Swiftly in the Evaluation of Food Waste and Sustainability Efforts"
- Bastak Instruments, Turkey's Leading Company in Grain Quality Control Devices, Takes Innovative Steps in Agriculture in Africa Ankara, Turkey – Bastak Instruments, a technology giant headquartered in Turkey,
- Enhancing the Value of Flour in Combating Micronutrient Deficiencies: A Impactful Solution Against Nutritional Challenges
- Product Processing and Quality Assurance
- Savor the Taste of Crepes on World Crepe Day, Join the Flavor Festival!
- How to Make the Most Delicious Donut?
- Standardization in Food Analysis and Control
- Sugar Beet Fiber and Guar Gum Impact Dough Rheological Properties
A QUARTER CENTURY CENTRUIES-OLD POWER FLAWLESS TECHNOLOGY!
In 25 years, so much can happen...
Centennial trees grow, mountains rise, distances are covered, people evolve, and the world changes. With our hard work and hopes, for 25 years, we have been tirelessly working towards achieving our goals with every step we take.
Today, as Bastak Instruments, the first and only R&D and Innovation hub in Turkey and the world, with 195 engineers, 72 types of quality control devices, technological and fast solutions that simplify modern life, and advanced sensors, reaching a leading position in the field did not happen in a day.
Let's go back a little,
Founded in 1999 by Zeki Demirtaşoğlu, Bastak Instruments, the first of the Bastak Group Companies, has been realizing its centuries-old dreams in its quarter-century adventure while adding flavor to food, energizing life and designing the future with its expert and international personnel in order to leave a livable world for future generations with the power it derives from its values in the fields of food, flour, grain, seed, oilseed, legume and feed quality control devices, robotic sampling systems with Turkey's and the world's first patent and utility model, 35 different flour additives.
We take pride in representing our country internationally, contributing to the world and our nation, leading in science and academia with our pioneering ICC Standard 189 and ICC Standard 192 standards, along with our 4 analysis methods and 9 devices featured in the ICC booklet, making us the first and only in Turkey.
Under the umbrella of Bastak Academy, we sign international seminars and symposiums, offering a enriched learning experience with online and face-to-face training sessions, articles, and academic studies. We aim to create a continuous learning environment and strive for equal opportunities in education. We focus on science and innovation.
Today, on every corner of the globe, from Turkey to Colombia, Indonesia to Algeria, India to Russia, we leave our mark on life-changing state-of-the-art technology projects. We rise with our contributions to food safety, food assurance, and human life, drawing strength from our experiences.
While serving our country's and the world's economy, science and innovation, and the health and life of humanity, we hope to continue our success in the journey of wheat that began 12,000 years ago in Anatolia, at Göbeklitepe, and to cherish our ancestral seeds for many centuries to come.