Importing Wheat Flour from Turkey: Types, Specifications and Packaging
Turkey is one of the world’s largest exporters of wheat flour, shipping to buyers in Africa, the Middle East and Asia. Large modern mills, access to domestic and imported wheat, and short shipping routes make Turkish flour a popular choice for bakeries, distributors and food manufacturers. This guide explains what importers should know before ordering.
Main flour types
- White bread flour: the most traded type, used for bread, rolls and flatbreads.
- All-purpose flour: for home baking, pastries and general cooking.
- Whole wheat flour: milled from the whole grain, higher in fibre – see our whole wheat flour.
- Pastry and biscuit flour: lower protein for softer products.
In Turkey, white flours are often described by type numbers such as 550, 650 or 850, which relate to their mineral (ash) content – lower numbers mean whiter, more refined flour.
Specifications to agree
| Parameter | Why it matters |
|---|---|
| Protein | Higher protein (around 11–13% for bread flour) gives stronger dough and better bread volume. |
| Moisture | Low moisture (commonly 14–14.5% maximum) protects shelf life. |
| Ash | Shows how refined the flour is; ties to the flour type. |
| Gluten and water absorption | Affect how the dough handles in bakeries. |
| Fortification | Some countries require added iron, folic acid or vitamins. |
Ask for a certificate of analysis for each shipment, and a trial bake if you supply bakeries.
Packaging and loading
Flour is usually packed in 25 kg or 50 kg polypropylene bags, or in 1–10 kg retail packs, often under the buyer’s own brand. Ask your supplier how many bags fit in a 20ft container, and whether the bags are printed in your language.
Documents and import rules
Wheat flour is classified under HS code 1101.00. Expect a commercial invoice, packing list, bill of lading, certificate of origin, certificate of analysis and, where required, a health certificate. Read our guide to export documents and our comparison of FOB, CFR and CIF.
Storage
Keep flour cool, dry and off the floor, away from strong smells, and use older stock first. Most flour keeps best within 6–12 months of milling.
Order flour from BS Sariyavuz Export
We supply wheat flour from Turkey together with other staples such as pasta, lentils and sunflower oil. Tell us the flour type, protein, packaging, quantity and destination port.
Contact us on WhatsApp or by phone at +1 727 201 2398, or through our contact page. We are available 08:00–17:00 every day, including weekends.
