The produced flour is moved into flour silos by considering of product quality. In order to provide homogeneity, that is subjected into a blending process again. A production which is untouched and controlled at every stage is carried out. The final product quality of our finished product is determined in the laboratory as distinguished from control tests carried out in processes and in laboratory studies parallel, bread, pastry operation is performed in the oven with several analysis.
3- Sedim - 1
4- Sedim - 2
6- Damaged Starch
7- Determination of Humidity and Ash
8- Granule Rate