Laboratory control – Zernosvit Ltd.

Permanent quality control at all stages of production — a guarantee of a stable reputation of our company.  Certified laboratory equipped with the best set of high-tech devices ( moisture meters, instruments for determining the number of drop deformation and measurement of gluten etc.). Our engineers conduct independent and expeditious determination of quality parameters of grain and flour: belonging to the class, number and quality of gluten, falling number, humidity, nature, debris. Laboratory control in the company is arround-the- clock. All data is entered into the computer, and then we always get the exact results of the analysis and assurance of unfailing quality.

Wheat flour of high grade (GATS 46.004-99).

Made of soft milling wheat.

Nutrition (food) 100 g of product:

proteins – 10,3 g, fats – 1,1 g, carbohydrates – 70 g

Energy value per 100 g – 334 kcal.

Qualitative indicators:

• humidity – 14,4-14,8%;

• whiteness – 60-62 m.;

• gluten – 25-27%;

• idk – 75-90 m.

Used for baking different kinds of bread, bakery products, confectionery products, pizza, pancakes, dumplings.

Flour of first grade (GATS 46.004-99).

Made of soft milling wheat.

Nutrition (food) 100 g of product:

proteins – 10,3 g, fats – 1,1 g, carbohydrates – 70 g

Energy value per 100 g – 334 kcal.

Qualitative indicators:

• humidity – 14,4-14,8%;

• whiteness – 42-46 m.;

• gluten – 25-28%;

• idk – 75-90 m.