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Experimental Bakery

Quality Control

Quality Control

As the high and consistent quality of our flour is a key feature of our philosophy, quality control is an essential part of our manufacturing process. We have one of the most sophisticated and modern Quality Control laboratories not only by Greek standards but also internationally. Our team of analysts is comprised of experienced food technologists and bakers who ensure that the final product is always of a high quality.

Quality control ensures that the flour has the best qualities while also carrying out analyses to determine that the grain is free of harmful toxins, pesticides or other harmful micro-organisms. This is accomplished through the special equipment at our disposal as well as our association with some of the best Greek accredited laboratories for these types of tests.

We are also in cooperation with universities and other independent institutions for research and development on issues relating to grains and flour.

The Quality Control Procedure

We do not take delivery of grains either from ships or trucks unless a sample has firstly been taken. This sample undergoes analytical control and it is verified that it is of an excellent quality - that is suitable for our production and human consumption. Only then do we take delivery. Sampling and analyses are conducted throughout the delivery procedure.

We store our grains in accordance to their qualities and then conduct sampling and analyses both during production as well as on the final product. Sampling is conducted during every step in production and it only passes onto the next production stage when quality control has approved the product.

Finally, after the flour has been tested by our quality control department and before receiving final approval that it is ready for sale, it undergoes baking testing in our fully equipped experimental bakery.

In this procedure flour is tested at least four times before being released onto the market. This is a key contributing factor to our products having a high and stable quality for which they are known.

The quality control of course does not stop at the mill. The technicians in the technical support department on a daily basis visit bakeries throughout Greece and monitor the progress of our products.

The Experimental Bakery

The Experimental Bakery is situated in the quality control department and is fully equipped with all of the machinery in bakery production.  Accordingly, our experimental bakery can produce anything that could possibly be produced by a baker in his bakery, and that is what we do! 

Every day, before all the flours proceed to packaging and distribution, they pass through the experimental bakery where our experienced baker kneads, moulds and bakes all of the products. In this way, in addition to the scientific analysis of the flour, we also obtain a hands on view of the flour's behaviour during kneading, resting and baking every day. We finally obtain a visual and flavour evaluation of the products that are manufactured.

Research & Development

As consumption habits are constantly changing and the baker's requirements are growing, in 1990 we established the product Research and Development (R&D) department, which is comprised of experienced food technologists who together with the technical Baker continuously improve our products and also develop new flours. This department is constantly experimenting with different flour recipes by combining grains with different qualities so as to always achieve the best possible outcome for our customer, the baker.

The guidance of this department helps us in the selection of the appropriate grain with which our production will achieve the correct grain blends that will consistently provide high-quality flour. Under the guidance of the Research and Development department we now have almost 160 different types of flour. 

Technical Support Department

Our Technical Support Department is comprised of highly trained baking technicians. Our technicians not only possess the best possible experience deriving from their many years of presence in the industry but some of them also hold "Master Baker" Diplomas from reputable foreign baking schools. 

Our technicians visit customers daily in order to provide technical support. They provide advice on both the new products as well as the latest developments prevailing in the bread baking industry. They also present new products so that we can keep our customers updated and at the forefront of bread baking. This service is provided free of charge to our professional customers.