As a daily household essential produced in massive quantities by roller flour mills, chakki units, and packaged food brands across Tamil Nadu, whole wheat atta requires rigorous quality control. Because wheat flour is susceptible to moisture absorption, mycotoxin contamination, and adulteration, professional testing protects your brand and helps you:

• Comply with FSSAI & BIS Standards: Meet strict statutory limits set by the FSSAI (Food Safety and Standards Authority of India) and Bureau of Indian Standards (BIS) regarding moisture, total ash, alcoholic acidity, and fiber content.
• Verify Baking & Chapati-Making Performance: Quantify wet and dry gluten, gluten index, and protein content to ensure optimal dough elasticity, water absorption, and soft chapati texture.
• Detect Adulteration & Extraneous Impurities: Screen for foreign matter, damaged grains, insect fragments, chalk powder, starch fillers, or inferior grain blending.
• Screen for Mycotoxins & Pesticide Residues: Ensure that wheat raw materials are entirely free from harmful fungal mycotoxins (such as aflatoxins) and agricultural chemical residues.