Laboratory Services

R and D Quality Control Center

We are constantly working on food safety and consumer trends, along with the changing trends in the food industry around the world. In the light of these, we offer solutions by closely following market expectations with our innovative perspective of being innovative and making a difference.

Our expert R&D team follows sectoral developments at the global level and is in academic cooperation with universities and international enzyme manufacturers that are authorities worldwide.

Thanks to the power of this professional structure; we continue to lead the sector with high tolerance, sustainable, innovative and innovative products.

With the principle that customer satisfaction and reliability is our priority, we follow the product from the first consumer to the last consumer and provide technical support in every area deemed necessary.

In our R&D and Quality Center, we are working on the physical and rheological properties of flour,

  •  Nem

     Wet Gluten , Gluten Index

     Falling Number – Fungal Falling Number

     Normal and Delayed Sedimentation

     Amylograph

     Starch Damage

     Farinograph and Extensograph analyzes guide us.

    According to these results, solutions are produced by evaluating the suitability of the requested product qualities and we offer ‘Different Solutions, Permanent Superiority’ with technical comments and suggestions for improvement in blends, grinding or wheat properties.

Implementation Center

 

While the journey of wheat begins at the first moment it falls into the soil, the journey of flour begins where the wheat’s journey is completed. The adventure of wheat, which is ground in the desired product specialty, on its journey to become flour is not just about grinding. The journey of flour brings a new teaching and a new story at each stage. Today, there is almost no kitchen in the world where flour is not used. Flour, which gains a different appearance in every hand, sees its real value in the hands of the master. Each flour that comes to our application center is read and interpreted until the moment it enters the boiler and leaves the oven. In the hands of our expert pastry masters, we produce flour products of different qualities and characteristics, and we present these products from their origin stories to their final point.

Wheat Analysis Control Laboratory

Wheat takes its place in the developing and changing world conditions. Wheat, which differs in every harvest period, needs constant monitoring and quality control. Accordingly, each harvested wheat is first tested according to quality criteria and then classified. Each wheat sample coming to our company is analyzed in our Wheat Analysis Laboratory;

  • Cleanup,
  • Elimination,
  • Moisture determination,
  • Annealing,

At the end of the milling stages;

– Wet gluten,

  • Gluten index,
  • Falling Number – Fungal Falling Number,
  • Normal and delayed sedimentation analysis,
  • It is subjected to extensograph analysis and returns as soon as possible and with reliable results.