Food Analysis Laboratory

All the physical, chemical and rheological analyzes of the cereal and flour group are applied in our laboratory, where international reference devices and analysis methods are used.

In our laboratory, which contributes to increase the competitiveness of our organization, from the first stage to the final product, farinograph, extensograph, alveograph analysis, moisture, protein, ash amount, sedimentation value determination, gluten, gluten index analysis are performed and all quality values are examined with precision.