Quality Control and Modern Technologies in Flour Production

The Quality Journey in Flour Production

Quality flour is the result of a meticulous process from field to table. As Bayramoğlu Un, we apply quality control at every stage from wheat acceptance to packaging in our modern facility established in 2010. As the region's most modern and highest-capacity flour mill, we serve with 400 tons daily production capacity.

Raw Material Acceptance and Analysis

The first step of quality control begins at raw material acceptance. Samples are taken from every batch of wheat arriving at the facility using automatic probes. The following analyses are performed in our laboratory:

• Protein analysis: The most important parameter determining bread-making quality of wheat
• Hectoliter measurement: Shows the plumpness and density of wheat
• Moisture determination: Affects storage and milling quality
• Sunn pest damage control: Pest control that reduces bread-making quality
• Sedimentation test: Measures gluten quality
• Falling Number: Determines enzyme activity

Modern Milling Technology

Our facility uses a fully automated roller mill system. This system gradually grinds wheat, separating bran, semolina and flour. Product quality is monitored by sensors at every stage with automatic corrections. Our low-speed stone mill line is used for whole wheat flour and special products.

Laboratory and Testing Processes

Our laboratory, completely renovated in 2020, performs internationally standardized analyses:

• Dough rheology tests with farinograph and extensograph devices
• Color determination and ash analysis
• Gluten index and gluten content determination
• Amylase activity measurement

Food Safety and Certifications

Our entire production process complies with ISO 22000 Food Safety Management System standards. The production line is a closed system, completely isolated from external factors. Regular pest control and hygiene inspections are conducted. Our products contain no additives.