From wheat to flour

Dossche Mills monitors the quality of all incoming raw materials and all outgoing finished products. Our quality department does this using a number of laboratories and several test bakeries and kitchens.

Grain laboratory: Every wheat batch we receive undergoes an extensive testing before it is unloaded. Only after approval of extensive hygienic and physical testing, the wheat batch is scrutinously examined for his properties with respect to baking suitability. On the basis of the results of these analyses a selection takes place at which certain lots of wheat are reserved for specific uses.

Flour laboratory: Frequent samples are taken both during the production process and of our finished products in order to determine whether the desired quality has been realized. An entire series of lab tests enables us to objectively evaluate the various chemical and physical characteristics of flour and dough. On the basis of the analysis results we can interactively make adjustments in production in order to guarantee the consistent quality of the final products.

Random test program: We make use of various test bakeries and kitchens where we analyse and extensively test our raw materials and products. On the basis of bake tests under standardized conditions we assess the dough behaviour during the entire process (stickiness, loosening, etc.) as well as the properties of the resulting bread (crumb structure, volume, softness, crust, etc.). These test environments form an essential component of our internal quality control.