The Lerchenmühle operates two in-house laboratories. One of them conducts classical incoming goods inspections, such as determining moisture content and performing rapid tests for mycotoxins, as well as flour analyses that provide information on enzymatic activity and dough properties.

One of our core competencies is allergen analysis using ELISA. To guarantee that our corn and buckwheat products are gluten-free, each batch is sampled representatively and analyzed separately from gluten-containing products in our second in-house laboratory for any residues. The internal results are routinely verified with results from accredited external laboratories, and these results can be forwarded to our customers upon request.

Additionally, we have a laboratory-scale corn degermination unit, which provides us with important insights into the raw material's processing characteristics and the yield of semolina.

All of these procedures represent an essential quality standard for us, allowing us to stand behind our name and guarantee the highest quality.