The company has an internal laboratory, which is focused on controlling the ingredients and quality of supplied raw materials and daily checks our daily production. The equipment of the laboratory is adapted to all our region – for example, to determine the quality of supplied flour, microbiological control and control of gluten-free in raw materials and finished products.
In the case of determining the quality of purchased flour, it is primarily a question of determining the granulation and moisture of the purchased flour.
The laboratory is equipped with rheometric instruments that offer us measurements of rheological characteristics of the dough. Namely, it has a mixograph and alveograph.
The mixograph measures the physical properties of the dough, especially strength and stability. The mixograph allows to comprehensively characterize the flour, and can thus specifically determine:
- stability, extensibility and softness properties
- change in consistency when additives are added
- protein quality by determining water binding
The alveograph measures dough changes with a constant water content. The device can thus determine the following values:
- binding
- dough behavior during kneading
- deformation of the dough
The microbiological part of the laboratory is able to test basic microbiological determinations. These basic provisions allow us to control the level of sanitation of the premises or the safety of products and raw materials.
An integral part of the laboratory’s operation is the control of gluten-free raw materials and products. We use a modern automatic ELISA system for this control. The automatic ELISA system is popular for its reliability, ease of use and maintenance, size, and also because it helps reduce laboratory operating costs. Thanks to this machine, the laboratory is able to determine the presence or absence of gluten in our products using highly sensitive detection analysis.