A key factor in guaranteeing the integrity and safety of products is testing. We have built one of the best-equipped laboratories in the region today for testing cereals, wheat flour, and bread.
Daily Laboratory Testing
PHYSICOCHEMICAL AND RHEOLOGICAL TESTING
Our facility includes a wide range of technologies for daily physicochemical and rheological testing of wheat and flour including: alveograph, farinograph, extensograph, moisture, ash, protein, gluten content, gluten index, falling number, damaged starch, and sedimentation.
Our in-house microbiology lab allows for fast and reliable safety assessment, ensuring the utmost safety and quality of our products.
We’re equipped with a bread testing lab, state of the art lab mixers and baking equipment that is first of its kind in the region.
A daily protocol tests for dough water absorption, dough characteristics under stress, protein strength and mixing time, temperature, bread volume, aspect, color, smell, taste, as well as shelf life.
RESEARCH AND DEVELOPMENT
A dedicated R&D team works on improving the performance and quality of our existing products. They also focus on developing new ones that meet the industry’s ever-changing standards and the market’s evolving needs.