Production

 

In the production of all Dostlar products according to Halal guidelines, it goes without saying that the applicable HACCP standards and EU food regulations are also maintained.

We apply all of our experience gained since 1999 to our standard kebab recipes, cultivating and developing particularly tasty variations of this traditional Anatolian dish. In doing so, we consider regional and customary preferences, thereby designing our products to be both marketable and competitive.

Our production facilities in Germany and Turkey as well as our European distribution network permit distribution across continents.

Both production facilities are bound by uniform quality, hygiene and production standards.

Dostlar Döner exclusively uses selected raw materials in the manufacture of its quality products. These products are subject to daily quality checks and are monitored seamlessly at each individual stage of production – from incoming to outgoing goods – to ensure that the quality standards are maintained. White and red meat are produced in separate working areas. Our Development Department researches the latest food trends and technological innovations for further refining our products and product range.

In an effort to guarantee and maintain our very high quality and hygiene standards, our employees regularly participate in external and in-house training. We work with state-of-the-art production equipment and make ongoing investments in new production technologies.

 

Our production processSelection of raw materials

1   Selection of raw materials

Quality checks are carried out in line with our standards in the incoming goods area.

2   Meat cutting

The meat is deboned; fat and tendons are removed.


3   Marinating

The products are marinated in special machines using our own range of spices.

4   Exposure time

The meat rests in the marinade over night to ensure that it absorbs the spicy aromas in full.


5   Laboratory analyses

Regular meat samples are examined for microbial purity by independent laboratories.

6   Kebab skewer production

The marinated meat is mounted on skewers and wrapped in stretch film.


7   Freezing

The long shelf life offered by the kebab skewer is achieved by shock-freezing the freshly-mounted kebab skewer at an input temperature of -40 °C to a core temperature of -18 °C.

8   Order picking

The frozen kebab skewers are packed into boxes ready for sale.

Since it was established in Saarlouis in 1999, the maxim for Dostlar Döner has been: Quality without compromises!

Dostlar Group

15000 tonnes

Annual production capacity

Germany & Turkey

Production

100% Premium

products

Extensive distribution network

Own international brand

Dostlar Group

Dostlar Döner Produktion GmbH
Dostlar Convenience Food GmbH
Fresh&Frozen Logistics GmbH
DST Gıda Limited Şirketi

About us

From the very start, Dostlar Döner has always attributed a particular focus to quality and flavour. Via our international distribution network, we supply our frozen kebab skewers throughout Europe, Africa and Asia. By establishing Dostlar Convenience Food GmbH, we have extended our product range to include convenient, traditionally...

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Certificates

Dostlar Doner Halal Certified
Dostlar Doner Haccp Certified
Dostlar Doner Ifs Certified
Dostlar Doner Product Certified
Dostlar Doner Product Certified

Contact

  E-mail: info (@) dostlar.eu

  +49 (0) 6821 / 86 92 6 -0

  +49 (0) 6821 / 86 92 6 -20

  Handelsregister HRB 13125 Amtsgericht Saarbrücken USt.-IdNr.: DE 812746414

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