Tasty stories
News from Altıntop, plus flavour guides, recipes and tips from the world of nuts and snacks.
From a small leblebi shop in Kaleiçi to a 12,000 m² facility in Gümüşler: milestones in Altıntop’s story of more than sixty years.
3 min read
What is FSSC 22000, what do our CSQA and IQNet certificates mean, and how does it work day to day at our facility?
The right measure, cold water, a low heat and a little patience: the steps to a frothy cup of Turkish coffee at home.
For retail points: the strengths of bulk and packaged nuts, what each requires, and tips for striking the right balance.
Sourcing, washing, destoning and sortex, roasting and packing: we follow, step by step, a nut’s path through our facility in Gümüşler.
The three Çıtır varieties come from the same roasted seed. Here is how they differ and which one might suit you best.
Light, medium or dark: what happens to nuts during roasting, and how we achieve the same flavour in every batch at our facility.
A balanced selection, thoughtful presentation and proper storage: tips for preparing a nut platter for your holiday guests.
From patiently roasted chickpeas to one of Anatolia’s favourite snacks: how leblebi is made, its types, and its place in our story.
Heat, moisture, light and air all take their toll on freshness. Here are some simple ways to store nuts once the pack is open.
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