The moisture content of the transferred bulgur is at the level of 10-12%. The peeled and washed fresh bulgur is moistened between 15% and 24% during the tempering process, depending on the type of wheat. This process is carried out with a homogeneous tempering process. Thanks to tempering, the natural color of the bulgur is preserved, the desired color tone is obtained, the loss rate is reduced and the flavor balance is provided.