Quality control system
A wealth of experience and the commitment of the highly qualified employees of Szczepanki Mills to maintaining and improving the Quality and Food and Fodder Safety System guarantees that the finished product and services rendered meet customers’ requirements and quality standards, and enable flour of the highest quality to be produced.
The raw material delivered to our mills must meet a whole range of requirements to allow it to produce top quality flour. Qualified employees of the Quality Control Department assess the grain quality. Basic and rheological tests enable the grain to be classified. This means we can divide them into materials for producing bakery, confectionery, pasta and specialised flours. The selected grain is stored in the warehouse park. This enables us to compose milling blends.
The Quality Control System is a major element in the entire production process. Before it leaves our premises, flour is checked many times to ensure that it meets all our customers’ requirements. We carry out the quality assessment of the finished product at the plant’s laboratory and bakery. Here we check the parameters of the flour in terms of suitability for baking using such instruments as an amylograph, alveograph and farinograph, and the whole quality control process ends with a test baking.
All production processes taking place at the plant are subjected to the Quality Control System and internal controls, e.g. internal audits. As part of the test plan, the company laboratory for verifying the propriety of laboratory methods used participates in proficiency tests organised by accredited laboratories.
QUALITY TESTS OF WHEATS AND FLOURS
* water content
* protein content
* gluten content
* total ash content
* falling number
* presence of pests and their remains
* presence of allergens
* grain evenness
* farinograph tests
* alveograph tests
* amylograph tests