About the project
Hasdağ Unlu Mamuller is a frozen bakery manufacturer founded in 2018. It produces with IQF (individual quick freezing) technology at its 5,800-square-meter facility in Büyükçekmece, Istanbul, with a broad range covering baton simit, poğaça, açma, croissants, kol böreği, su böreği and talaş böreği.
The hard part
The buyer here isn’t an end consumer: it’s a hotel, a restaurant, a supermarket chain or a wholesaler. That buyer looks not at a single product but at supply capability — capacity, storage conditions, shipping. The company also exports, and the site had to serve five languages (Turkish, English, Arabic, Bulgarian and German); combined with dozens of product name variants, that’s a structure that can easily fall apart.
How we built it
- We split the range into families. Baton simit alone comes in five varieties (plain, kaşar, cheese, olive, potato); poğaça and açma have their own variants too. Gathering each family under its own heading turned a long list into something browsable.
- We made multilingualism part of the structure. The five languages were built as the content architecture itself rather than a translation layer added later; each export market is met in its own language.
- We put production strength forward. Facility size and IQF technology were made visible as concrete data that passes the B2B buyer’s first screening — instead of an abstract promise like “quality production”.
- We shortened the purchase process with an e-catalog. Corporate buyers want to pass the product list on to their own team; a downloadable catalog removes that step.
- We kept the imagery appetizing. In the food sector, product photography persuades directly; the products were presented cleanly on a white background.
The result
The result is a manufacturer’s site that presents a deep product catalog without scattering it, operates in five markets at once and moves the corporate buyer from the catalog to contact.
