OUR LABORATORIES

ICC/AOAC

All products’ primary, interlude and the final control processes are done by the equipments in accordance with the standarts of ICC/AOAC and under control of chemists in our quality control laboratories.

-In pre-control process, protein, gluten

-index and sediment values are analyzed and the wheats to be operated are classified.

-In interlude control pocess, protein, gluten

-index and sediment values of the samples that are taken regulary from the flours obtained from blended wheats are analyzed. Besides, dough’s energy, strecting and resistance values are analyzed and the material is revised if needed.

-In the final control process, the samples taken from the flours ready to be packed are checked for the last time if they are in accordance with the standarts or not. After that, we packed them and present to our customers’ taste.