NCFM has concentrated on maintaining a high level of quality control and detailed technical advice for its customers.

Large state-of-the-art laboratories constantly monitor production for quality standards, ISO 9002.

Checking for quality is a consideration throughout the milling process. Wheat is monitored from receiving through storage, blending, cleaning and tempering to insure its wholesomeness and uniformity to the mill. Wheat is checked for test weight, moisture, protein, falling number and dockage. All flour discharges from sifter as well as the rebolt whip are checked each shift.

Product characteristics tested include moisture, protein, ash and granulation. This process provides information about mill yields and flour quality. There are so many things that we do to check flour quality. Flour is tested for ash, moisture, protein, ph, enzyme activity, stability and absorption. Quality tests include bake performance. Outside labs are used to test for pesticide residues, particle size distribution, micro counts, etc.

To our customers, absolute uniformity from shipment to shipment is the ultimate measurement of quality.