1
Selection of raw materials
All incoming raw materials are inspected according to our quality standards before they are approved for further processing.
All Dostlar products are manufactured in accordance with IFS standards and Halal requirements and comply with relevant EU food regulations. Every process step is defined and controlled to ensure reliable food safety.
The experience we have gained since 1999 shapes recipes that refine the traditional Anatolian dish for today’s tastes. We consider regional preferences and food trends to create market-relevant and competitive products.
Our production sites in Germany and Turkey, combined with a European distribution network, ensure fast and reliable supply to supermarkets, gastronomy and trade partners in Europe, Asia and Africa.
Both production sites operate under identical quality, hygiene and process standards. Unified requirements ensure consistent Dostlar quality at every location.
Dostlar Döner uses carefully selected raw materials for the production of its quality products. These materials undergo daily quality checks and are continuously monitored and documented throughout every stage of production — from goods intake to final dispatch — to ensure compliance with our standards. White and red meat are processed in separate areas. Our development department follows current food trends and technological innovations to continuously advance and refine our product range.
To continuously uphold our high quality and hygiene standards, our teams participate in regular specialised training. We work with modern production systems and continuously invest in new technologies to further enhance efficiency, safety and product quality.
Controlled Workflow
Our production process
Each production stage is documented, monitored and built to protect consistent taste, hygiene and delivery reliability.
2
Meat cutting/processing
The meat is professionally deboned, trimmed and prepared by removing excess fat and unwanted parts.
3
Marinating
Specialised equipment is used to coat the meat evenly with our in-house spice blends.
4
Exposure time
The meat rests overnight, allowing the marinade to absorb fully and develop its flavour.
5
Laboratory analyses
Independent laboratories regularly analyse meat samples for microbial purity and verify process safety.
6
Kebab skewer production
The marinated meat is carefully assembled onto skewers and securely packaged for further processing.
7
Shock freezing
To ensure long shelf life, the freshly assembled skewer is shock frozen at –40 °C until it reaches a core temperature of –18 °C.
8
Order picking
The shock-frozen döner skewers are carefully packed into sturdy cartons and prepared for sale and delivery.
Since its founding in 1999 in Saarlouis, Dostlar Döner has stood for uncompromising quality.
Compliance Layer
Audited quality and trust marks
Our production infrastructure is supported by internationally recognised standards, transparent audits and consistently documented hygiene processes.
