Our in-house laboratory conducts a variety entry checks for moisture, natural weight and mycotoxins, as well as rheological inspections of dough and baking quality.

We also specialise in ELISA-based allergen analysis.

After a complex evaluation of samples, every batch is analysed multiple times for residual materials to guarantee our corn and buckwheat products are gluten-free.

These sophisticated analytical procedures form the basis of a key quality standard that enables us to claim the supreme quality for all products bearing our name.