Narun Fabrikasi

Narun Fabrikası, operated by Halim Kırtız Gıda Sanayi A.Ş., is an industrial flour milling and artisan sourdough bread production facility based in the Mediterranean region of Turkey. The enterprise traces its beginnings to the 1950s in the Karailyas village of Polatlı, Ankara, where founder Halim Kırtız was raised in agricultural production, operating tractors and combine harvesters from early youth. After transitioning into grain trading in central Polatlı and serving among the founding members of the Polatlı Commodity Exchange (Polatlı Ticaret Borsası), the family established their first commercial flour mill in Polatlı nearly five decades ago. In 2003, the company pioneered an on-site quality assessment model in Turkey by deploying a mobile laboratory caravan directly to farming communities to analyze wheat at the point of harvest.

In 2006, Halim Kırtız expanded the business to Antalya by acquiring an existing milling plant and establishing the Nar Un brand, drawing inspiration from the pomegranate harvest of Döşemealtı—a fruit traditionally representing fertility, multiplication, and abundance. Following an extensive facility modernization in 2018, the plant increased its daily wheat crushing capacity to 650 tons. Today, the facility combines agricultural heritage with modern laboratory testing, automated roller mills, and clean solar energy, supplying industrial partners while crafting naturally fermented sourdough loaves under its dedicated Nar-Mek baking division.

Cuisine and Menu

The production portfolio of Narun Fabrikası covers high-grade commercial flours, retail craft milling lines, and freshly baked sourdough products. Rather than a conventional restaurant menu, the facility’s offering is structured across specialized milling and bakery categories:

• Mavi Nar Tanesi: A refined commercial flour developed for professional bakery processing and pastry production.
• Nar Çeşitlik: A versatile multi-purpose flour designed for varied dough structures and standard baked goods.
• Nar Un Artizan Serisi: A dedicated craft flour line packaged in specialized kraft paper units, formulated specifically for artisan bakers, sourdough practitioners, and home culinary enthusiasts.
• Ekşi Mayalı Ekmek (Nar-Mek): A sourdough loaf developed through two full years of research and development, prepared with a 24-hour cold fermentation schedule and baked using smart oven technology.
• Kepek (Bran): A fully automated, packaged milling by-product produced to supply feed for regional livestock and animal husbandry.

For procurement, the facility operates both bulk commercial logistics and direct consumer retail. The enterprise is equipped with a high-capacity bulk loading unit capable of handling 1,400 bags of flour per hour, while freshly baked sourdough loaves are dispatched daily to regional commercial partners. Individual consumers and home bakers can review detailed product specifications, extraction rates, and digital catalogs online through the official Nartizan e-commerce platform at nartizan.com, enabling direct delivery of artisan flours nationwide.

Atmosphere and Who It Suits

The operational setting of Narun Fabrikası reflects a clean, high-precision food engineering and manufacturing environment. Raw grains are stored in heavy-duty steel silos, while the transformation of wheat into flour is conducted through automated roller mills designed to grind grain without manual contact. Packaging is managed on automated bagging lines, and the Nar-Mek baking wing utilizes automated climate and smart oven systems to monitor dough development across the 24-hour cold fermentation cycle.

The facility serves several distinct business and culinary profiles:

• Professional Bakers and Master Craftsmen (Ustalar): Bakery professionals requiring consistent flour strength, measured ash content, and specialized wheat varieties for commercial crust and crumb development.
• B2B Partners and Food Enterprises: Supermarket suppliers, commercial kitchens, and food manufacturers looking for bulk flour dispatches and daily sourdough shipments backed by certified hygiene protocols.
• Home Bakers and Food Enthusiasts: Individuals focused on slow-fermented baking, heritage wheat flours, and craft kitchen ingredients accessible via digital ordering.
• Regional Agricultural Producers: Livestock farmers sourcing clean, packaged bran by-products for animal feed.

Operationally, the facility holds TSE, ISO 9001, and HACCP quality and food safety certifications. The enterprise integrates on-site solar power generation and participated in the national TEVMOT project for energy-efficient motor conversions. According to regional records from the 2014 Antalya Organized Industrial Zone Achievement Awards, the site was honored with the "Greenest Factory" (En Yeşil Fabrika) award for its environmentally conscious production standards.

Location and Practical Details

Narun Fabrikası is located in the northern district of Döşemealtı in Antalya, positioned inside the Antalya Organized Industrial Zone 1st Section (Antalya Organize Sanayi Bölgesi 1. Kısım). The facility sits on 2. Cadde No:2, situated among industrial plants, manufacturing centers, and regional logistics hubs. The broader brand network maintains historical roots with its initial processing facilities in Polatlı, Ankara, while this Döşemealtı location serves as the central milling plant and headquarters.

Key contact and practical information for the Döşemealtı facility include:

• Official Facility Address: Organize Sanayi Bölgesi 1. Kısım 2. Cadde No:2, Döşemealtı, Antalya
• Primary Telephone: (0242) 258 00 00
• Direct Service Lines: 444 627 0 / 444 NAR 0
• Corporate Email: [email protected]
• Online Storefront: nartizan.com
• Operating Status: Active manufacturing and distribution plant

Because the premises operate as an active industrial factory and distribution depot, standard sit-down dining reservations or walk-in public cafe visits are not offered. Business inquiries, bulk flour orders, and partner consultations are coordinated directly by telephone or corporate email. Retail purchasers and home bakers can explore the digital e-catalog and order products directly for home shipment through the Nartizan web store.

The Mio Angle: As a Meeting Spot

Within the Mio Social ecosystem—where people share practical recommendations on culinary producers, quality ingredients, and local food craftsmanship—Narun Fabrikası serves as a noteworthy reference point for supply chain transparency. While not a conventional social cafe for casual meetups, it holds strong appeal for food professionals, sourdough enthusiasts, and conscious consumers interested in the agricultural origins and milling processes behind their daily bread.

For the Mio community, the facility provides several clear discussion and connection opportunities:

• B2B Supplier Recommendations: Restaurant founders, cafe operators, and independent bakers on Mio can evaluate Narun as a verified source for high-volume flour supplies and daily fresh sourdough bread deliveries.
• Artisan Community Engagement: Sourdough bakers and home culinary creators share recipes, hydration techniques, and baking results achieved with the kraft-packaged Nar Un Artizan Serisi ordered online.
• Sustainable Food Systems: Food creators focused on eco-conscious living can document the impact of solar-powered production and certified clean energy manufacturing in the regional food economy.

In terms of purchasing, the facility accommodates high-volume commercial wholesale budgets alongside accessible retail prices for individual flour bags through its e-commerce store. On Mio, highlighting Narun Fabrikası connects food lovers directly with the disciplined agricultural heritage and clean technology that support regional gastronomy.