Quality assurance & lab

Grain deliveries are tested using state-of-the-art methods and then milled or processed into grain products. The raw ingredients for Heimatsmühle brand flour are sourced mainly from farmers located in Baden-Württemberg and Bavaria. Grain grown on different soils and in climatic conditions provides us with the perfect mix for our flour products.

Nature is unpredictable, and the art of milling, therefore, requires being able to craft the same level of quality year after year. Our experience and the highest level of care enable the Heimatsmühle to succeed here. Our product range preserves the typical character of the Heimatsmühle in all its variety – with pure and genuine local delights.

Quality control is an extremely important part of our business. The deliveries of raw ingredients are first tested for purity and various quality parameters before being accepted. If these requirements are met, the grain is then unloaded and milled into high-quality flour.

We also examine the various milling products and subject them to a number of different tests to obtain specific dough properties so that a consistent level of quality can be maintained for our customers and a “guarantee of success” can be ensured for the most demanding bakery products.

Consequently, we highly value keeping our mill laboratory up to date with the latest technology. Important pieces of equipment used in our lab include such devices as an amylograph, extensograph, farinographs, NIR devices, and falling number instruments. The flour quality is also tested for its baking properties in our test bakery.