PRODUCTION
Certified production from raw material to finished doner product
All Dostlar products are manufactured according to IFS standards and halal requirements and meet relevant EU food standards. Every process step is defined and controlled to ensure reliable food safety.
Daily checks, selected raw materials, and controlled production stages
20.000+
Tons Annual Capacity
DE
Production site in Germany
1999
Producing since Saarlouis founding
-40°C
Shock-freezing input temperature
QUALITY SYSTEM
Industrial precision with food-safety discipline
Dostlar Döner uses carefully selected raw materials to produce its quality products. These are subject to daily quality controls and are seamlessly monitored and documented for compliance with quality standards at every stage of production — from goods receipt to goods dispatch. White and red meat are processed in separate areas. Our development department follows current food trends and technological innovations to continuously and purposefully develop our range.
Certified standards
IFS standards, Halal requirements and the relevant EU food regulations are firmly anchored in daily production.
One site, one standard
Uniform quality, hygiene and process standards apply at the German production site. Uniform requirements ensure consistent Dostlar quality.
Independent testing
Regular samples are checked for microbial purity by independent laboratories.
Trained teams
To continuously secure our high quality and hygiene standards, our employees regularly take part in specialised training. We work with modern production facilities and continuously invest in new technologies to specifically increase efficiency, safety and product quality.
MANUFACTURING PROCESS
Our production process
The experience we have gathered since 1999 flows into recipes that further develop the traditional Anatolian dish in a modern way. We deliberately take regional flavour profiles and current food trends into account to create market-ready and competitive products.
Raw material selection
At goods receipt, all raw materials are inspected according to our quality standards before being released for further processing.
Meat cutting / processing
The meat is expertly cut, deboned and freed of excess fat and unwanted parts.
Marination
In special machines, the meat is evenly marinated with our homemade spice blends.
Resting time
The meat rests overnight so that the marinade can fully soak in and the aroma can develop optimally.
Laboratory analyses
Independent laboratories regularly test meat samples for microbial purity and confirm process safety.
Production of the doner spits
The marinated meat is carefully layered onto spits and securely packaged for further processing.
Shock freezing
To preserve shelf life, the freshly assembled doner spit is shock-frozen at -40 °C until the core temperature reaches -18 °C.
Packaging & order picking
The shock-frozen doner spits are carefully packed into sturdy cartons and prepared for sale and delivery.
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
Our site in Germany and a European distribution network enable a fast and reliable flow of goods to supermarkets, gastronomy and trading partners in Europe, Asia and Africa.
Since its founding in 1999 in Saarlouis, Dostlar Döner has stood for quality without compromise.