Technological Quality Laboratory

The laboratory specialises in multi-species analysis, including soft wheat, durum wheat, barley, corn, forage, triticale, sorghum, and feed ingredients like rapeseed and soy. With approximately 45 analysis methods, the lab handles 10,000 samples per year and performs 65,000 analyses across 1,000 m² of facilities, including 150 m² of cold storage. For over 10 years, it has maintained a comprehensive database of reference samples. Key areas of expertise include moisture, protein, starch, fat content, hardness, and soil composition. The lab also conducts rheological, physical, and sensory tests, including breadmaking quality (alveograph, gluten, Zeleny, falling number, thousand kernel weight, test weight, ash content, and starch damage). The laboratory’s three main domains of expertise are technological quality, animal feed, and infrared analysis (spectroscopy and hyperspectral imaging).