Quality Control

The quality control of flour begins when the wheat is received at the flour mill. The wheat is tested for its protein content and for its ash content. The ash content is the portion which remains after burning and consists of various minerals.

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During each step of the purification process, several samples are taken to ensure that no foreign matter ends up in the flour. Since flour is intended for human consumption, all the equipment used in milling is thoroughly cleaned. 

The final product of milling is tested for baking in test kitchens to ensure that it is suitable for the uses for which it is intended.