.png)
.png)
LABORATORY ANALYSIS AND SERVICES
-
Humidity analysis
-
Hectoliter
-
Wet gluten
-
Index and standby index
-
Sedimentation and pending sedimentation
-
FN (Falling number)
-
FFN (Fungal falling number)
-
Amylograph analysis
-
Ash analysis
-
Damaged starch analysis
-
Farinograph
-
Extensograph
-
Application oven
-
Demo pasta production
PURPOSEFUL NEW PRODUCT DEVELOPMENT AND R&D
By following the technological developments of the sector, we carry out innovative and sustainable R&D studies every year. In addition, we are working to create new product groups in line with the demands of our customers.
TECHNICAL SUPPORT, CONSULTANCY AND TRAINING SERVICES
By sharing our knowledge and experience in the milling, bakery and bakery products sectors with the technical team of the factories, we support both in our own laboratory and within the companies and in the field.
We provide information sharing services on the issues to be considered in wheat purchase, the follow-up, detection and solutions of the issues to be considered in wheat leg formation and grinding technology.
In addition, the identified deficiencies are eliminated by flour and bread developers.
We are always with you with our solution suggestions and support.
In our organization, physical, chemical and rheological analyzes are carried out to determine the deficiencies in wheat quality that change every year.