Quality control is essential for any flour milling operations since the target of milling process is to produce the target quality of wheat flour utilizing the mill machinery with higher yield and less cost of production. The millers need to control both raw materials and manufacture to produce a good flour baking quality and continuous uniformity. Quality control measures to ensure this target achievement.
In a mill, protein, moisture and ash are the most common parameters measured for the composition of flour. Miller understanding of product requirement such as damaged starch, ash content, granulation is so important to achieve final product specification which meets customer requirement.
Flour quality control is a puzzle in which each piece corresponds to the information given by one testing method. A lot of methods are available on the market for controlling flour quality. It is important to use appropriate standard methods and procedures in the flour quality testing laboratory. Commonly used standard methods used in the food industry that are most applicable to a milling quality control laboratory are published by the American Association of Cereal Chemists International (AACCI) and the International Association for Cereal Science and Technology (ICC).
The quality control laboratory is an important part of the flour milling industry. 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.