The laboratories

Each of our mills has a laboratory and a bakery to check the consistency of behaviour of the flours intended for our bakery and industrial customers.

All our flours are tested in our laboratories to check that each type of flour is compliant and meets specifications.


At the laboratory:  

  • Qualified technicians
  • Standard quality control equipment for the flours (oven, ash oven, farinograph, alveograph, glutomatic, SDMatic, rheofermentometer, texturometer, viscosimeter)
  • Different proportions (proteins, starch, pentosans, ascorbic acid, fatty acids, etc.)
  • Microbiology (total flora, coliforms, yeasts and moulds)


At the bakery

  • Bakery technicians
  • Different types and sizes of kneaders
  • Test benches for comparative tests
  • Automatic extruder
  • Deep freezers
  • Baking method: oven shelf, rotary, ventilated
  • Semi-industrial line
  • Tropicalised test bakeries; Air-conditioned bakeries to reproduce the actual climate conditions in which the flour will be used (T°, humidity level)