Technology
Dani-Nan company carefully monitors the quality of the product at every stage of its production. For quality control, the company has created a special laboratory and research service equipped with advanced technologies and equipment that allows us to evaluate and control the properties and characteristics of each product at all stages – from the purchase of wheat to the receipt of final products on the shelves of retail stores.
Quality control at every stage
High quality
products
No GMOs
Own laboratory
Automated production
Stage 1
- Grain reception
- • Technology for monitoring the state of grain after transportation
- • Verification for the absence of infections, dampness
Stage 2
- Grain selection
- • Optical sorting technology
- • Only the grain that matches our standards sent to the milling machine
Stage 3
- Milling
- • Before starting the processing, the grain is examined for several parameters: colour, smell, nature, gluten, proteins.
Stage 4
- Laboratory
- The quality of flour is confirmed by experienced technological experts in our own laboratory. The control of received raw materials is carried out on high-precision modern equipment that provides a comprehensive profile about the properties of flour and its baking qualities.
The main task of our high-tech laboratory is to carry out control at every stage of production. Receipt inspection of raw materials, examination of intermediate and finished products - allows to provide future consumers with a high-quality flour.
Stage 5
- Packaging, storage
- • Flour is packed in advanced weighing machines.
- • Protection of flour from caking and oxidation is ensured
The mill is equipped with units from well-established German and Italian manufacturers leading their industries. 90% of the production is automated.
The infrared grain and flour analyzer device enables to accurately determine the quality of whole grains, flour and other processed products in a rapid way - less than 1 minute is required. At this stage of laboratory control, such parameters as the amount of protein, ash content, gluten, and moisture are measured.
The next important parameter of the quality of raw materials is the amount of damaged starch. The degree of starch damage determines the water absorption capacity of flour and, accordingly, affects the taste and appearance of future bakery food and other flour products. The optimal level of this parameter is controlled on fully automatic equipment made in France.
Determination of the falling-number that indicates the activity of alpha-amylase enzymes in grain and flour, is carried out on high-precision Swedish equipment. The lower the activity of alpha-amylase, the higher the quality of wheat. The alpha-amylase enzyme is activated during the germination of the grain, destroying the starch. Flour with increased alpha-amylase activity is stored less, and baked products are less airy and dry.
The next important parameter of the quality of raw materials is the amount of damaged starch. The degree of starch damage determines the water absorption capacity of flour and, accordingly, affects the taste and appearance of future bakery food and other flour products. The optimal level of this parameter is controlled on fully automatic equipment made in France.
Determination of the falling-number that indicates the activity of alpha-amylase enzymes in grain and flour, is carried out on high-precision Swedish equipment. The lower the activity of alpha-amylase, the higher the quality of wheat. The alpha-amylase enzyme is activated during the germination of the grain, destroying the starch. Flour with increased alpha-amylase activity is stored less, and baked products are less airy and dry.