Testing

Al Ain Mills invest heavily into its laboratory in order to maintain stringent quality control, safety, and product consistency. Our laboratory is state of the art, fully equipped with the latest laboratory equipments.

Our Lab has the capability to fulfil the following tests, which include fundamental dough and gluten strength, and flour starch viscosity testing.

 Baking tests are also performed. In addition, solvent retention capacity testing is available.

The objectives of the quality control laboratory at a flour mill are to monitor uniformity throughout the mill run; ensure uniformity between flour lots or shipments; ensure that the flour meets the customer’s specifications; and verify that the flour has desirable characteristics for a product.