Control of the flour

Receipt of the wheat: 1st check

Check for unusual odour (pesticides, etc.), germinated kernels, mouldy kernels, grain insects, impurities, moisture content, hectolitre weight, burned grain, protein, Zeleny, Hagberg.

Grinding of the wheat: 2nd check

Determining the baking value of the flour and selection of the wheat (standard, better bakery wheat, top strains, low protein content, export, animal feed, baker, biscuit manufacturer, starch companies).

Each category is intensively mixed with the goal of stabilizing quality.