Wheat flour and whole wheat atta are staple dietary commodities processed in high volumes across mills and packaging units in Tamil Nadu. Because wheat products are susceptible to moisture absorption, insect infestation, mycotoxin contamination, and adulteration, professional testing is indispensable to protect your brand and help 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, ash content, alcoholic acidity, and gluten strength.
• Verify Nutritional & Rheological Properties: Quantify protein content, wet and dry gluten, and water absorption capacity to ensure superior baking and chapati-making performance.
• Detect Adulteration & Extraneous Matter: Screen incoming wheat grains and milled flours for foreign matter, damaged grains, insect fragments, chalk, starch fillers, or inferior grain blending.
• Screen for Mycotoxins & Pesticide Residues: Test for harmful fungal toxins (such as Aflatoxins and Ochratoxin A) resulting from improper grain storage and check for agricultural chemical residues.