Akkent

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When Helvacı Hacı Abdullah migrated from Aksehir to Afyon, he probably did not imagine that his grandchildren and their grandchildren would still follow the path he had opened 150 years later. Now 150 years later, with the teachings of his 4th generation grandchildren Akkent Şekerleme Gıda Ambalaj San. ve Tic. Ltd. Sti. continues production under the name.

Hacı Abdullah was one of the first to produce halva and molasses in Afyon. Hacı Abdullah, known for his helpful and humble personality, never hesitated to pass on his knowledge to others. In this way, he taught a job by helping a young man who would later be known as Helvacı Hacı Mahmut. Years later, he married one of his grandchildren and Hacı Mahmut's daughter. Akkent Confectionery continues its journey with children and grandchildren born from this marriage.

Nihat Akkent learned how to produce halvah and candy with his grandfather Helvacı Hacı Mahmut. In 1977, he founded his own company with his brother Mahmut Akkent. In 1996, it organized its enterprises as a limited liability company and established Akkent Şekerleme Gıda Ambalaj San. ve Tic. Ltd. Sti. under the name of Afyon Chamber of Commerce and Industry.

In the first years of the company, production was limited to 150 kg per day. The first products produced were Turkish Delight with Cream, Turkish Delight with Walnut, Turkish Delight with Hazelnut and Creamy Sugar. Production was made in copper boilers. Until 1980, sales were realized only in Afyon, and from this date onwards, it became well known outside the city and sent delight to Marmaris for the first time. The fact that the coastline was hot and that there was no tourism to the extent that it was today caused the delight of not selling Turkish delight in coastal cities. Nihat Akkent first met the customers who could sell Turkish delight in Marmaris; later Fethiye, Antalya, and districts, Kusadasi, etc. coastal cities also began to send delight. As of 2008, it has become a company that sells in various provinces of our country, mainly in the Aegean and Mediterranean coasts, Istanbul, Bursa, Trabzon, and Batman.

Not only tourists coming to Turkey through the Turkish Delight also be done through the introduction of the export, confectionery Akkent the leading cause of exporting in 2002 to perform first. He sent Turkish delight to Dubai for the first time abroad. In 2004, it exported to America. In addition to the ongoing Dubai exports, sales are also made to Switzerland, Kirbs, Turkish Republics and Malaysia.

A new production area was launched in 2005 due to the growing market and customer portfolio. In our new factory, which has a capacity of 4 tons per day, dozens of types of Turkish delight are produced in stainless steel boilers and sold in various packages or in bulk. Production is 100% powdered sugar and does not contain glucose. The pistachios used are high-quality peanuts that have been fumigated and purchased at high prices. All kinds of snacks that are added to the delight are used in more percentages than the official rates required for production. Turkish Delight keeps its freshness throughout the shelf life.

When Helvacı Hacı Abdullah migrated from Aksehir to Afyon, he probably did not imagine that his grandchildren and their grandchildren would still follow the path he had opened 150 years later. Now 150 years later, with the teachings of his 4th generation grandchildren Akkent Şekerleme Gıda Ambalaj San. ve Tic. Ltd. Sti. continues production under the name.

Hacı Abdullah was one of the first to produce halva and molasses in Afyon. Hacı Abdullah, known for his helpful and humble personality, never hesitated to pass on his knowledge to others. In this way, he taught a job by helping a young man who would later be known as Helvacı Hacı Mahmut. Years later, he married one of his grandchildren and Hacı Mahmut’s daughter. Akkent Confectionery continues its journey with children and grandchildren born from this marriage.

Nihat Akkent learned how to produce halvah and candy with his grandfather Helvacı Hacı Mahmut. In 1977, he founded his own company with his brother Mahmut Akkent. In 1996, it organized its enterprises as a limited liability company and established Akkent Şekerleme Gıda Ambalaj San. ve Tic. Ltd. Sti. under the name of Afyon Chamber of Commerce and Industry.

In the first years of the company, production was limited to 150 kg per day. The first products produced were Turkish Delight with Cream, Turkish Delight with Walnut, Turkish Delight with Hazelnut and Creamy Sugar. Production was made in copper boilers. Until 1980, sales were realized only in Afyon, and from this date onwards, it became well known outside the city and sent delight to Marmaris for the first time. The fact that the coastline was hot and that there was no tourism to the extent that it was today caused the delight of not selling Turkish delight in coastal cities. Nihat Akkent first met the customers who could sell Turkish delight in Marmaris; later Fethiye, Antalya, and districts, Kusadasi, etc. coastal cities also began to send delight. As of 2008, it has become a company that sells in various provinces of our country, mainly in the Aegean and Mediterranean coasts, Istanbul, Bursa, Trabzon, and Batman.

Not only tourists coming to Turkey through the Turkish Delight also be done through the introduction of the export, confectionery Akkent the leading cause of exporting in 2002 to perform first. He sent Turkish delight to Dubai for the first time abroad. In 2004, it exported to America. In addition to the ongoing Dubai exports, sales are also made to Switzerland, Kirbs, Turkish Republics and Malaysia.

A new production area was launched in 2005 due to the growing market and customer portfolio. In our new factory, which has a capacity of 4 tons per day, dozens of types of Turkish delight are produced in stainless steel boilers and sold in various packages or in bulk. Production is 100% powdered sugar and does not contain glucose. The pistachios used are high-quality peanuts that have been fumigated and purchased at high prices. All kinds of snacks that are added to the delight are used in more percentages than the official rates required for production. Turkish Delight keeps its freshness throughout the shelf life.