PRODUCTION
Certified production from raw material to finished doner product
Dostlar produces according to Halal guidelines, HACCP standards, and EU food regulations, with the highest quality and hygiene standards in Germany.
Daily checks, selected raw materials, and controlled production stages
15.000
Tons Annual Capacity
DE
Production facility in Germany
1999
Producing since Saarlouis founding
-40°C
Shock-freezing input temperature
QUALITY SYSTEM
Industrial precision with food-safety discipline
Dostlar monitors production from incoming goods to outgoing goods, separates white and red meat production areas, and invests continuously in modern production technology.
Certified standards
Halal, HACCP, IFS, and EU food regulation requirements are built into daily production.
One facility, one standard
Our German production facility follows uniform quality, hygiene, and production standards.
Independent testing
Regular samples are checked for microbial purity by independent laboratories.
Trained teams
Employees receive external and internal training to protect hygiene and quality.
MANUFACTURING PROCESS
Eight controlled stages
Every stage is designed for traceability, hygiene, taste consistency, and a reliable frozen product.
01Raw material selection
Incoming goods are checked according to Dostlar quality standards before production starts.
02Meat cutting
The meat is deboned, prepared, and cleaned of fat and tendons in dedicated working areas.
03Marination
Selected meat is marinated in special machines with Dostlar spice blends and recipes.
04Resting time
The meat rests overnight so the marinade and spice aromas can fully develop.
05Laboratory analysis
Independent laboratories regularly test meat samples for microbial purity.
06Skewer production
The marinated meat is layered on skewers and wrapped for controlled freezing.
07Shock freezing
Freshly assembled skewers are frozen from -40°C input temperature to a -18°C core.
08Picking and packing
Frozen skewers are packed into boxes and prepared for distribution.
Freshness secured by shock freezing
The long shelf life of the doner skewer is achieved by shock-freezing the freshly assembled product to a -18°C core temperature.
Ready for professional distribution
Finished products are packed for sale and move into the cold-chain logistics network for customers across Europe, Asia, and Africa.