Food Laboratory

In our Food Analysis Laboratory, we provide detailed information regarding the quality of wheat flour, bread, cereals, cereal products, animal feed, and their various types. Based on these insights, we ensure that the production, storage, transportation, and marketing of the relevant products are carried out in a hygienic manner and according to the appropriate techniques.

Our laboratory, where physical analyses are performed, conducts analyses of cereal and cereal product quality parameters with meticulous care and reliability by our expert team.

These analyses include:

• Determination of Wet Gluten and Gluten Index in Wheat Flour
• Determination of Dry Gluten and Water Absorption Capacity in Wheat Flour
• Determination of Zeleny Value and Delayed Sedimentation in Wheat Flour
• Determination of Moisture Content in Wheat and Wheat Flour
• Determination of Hectoliter Weight in Wheat
• Determination of Thousand Grain Weight in Cereal and Legumes
• Determination of Moisture Content in Cereal and Cereal Products
• Determination of Total Ash Content in Cereal and Ground Cereal Products
• Determination of Moisture Content in Bread
• Determination of Net Weight in Bread