In the ICC/AOAC Quality Control Laboratory, the preliminary, intermediate and final control processes of the product are carried out under the control of chemists with devices that comply with ICC/AOAC standards. - In the pre-control process, the protein, gluten - index and sedim values of the wheat to be put into operation are analyzed and classified. - The energy, elongation and resistance values of the dough, as well as the protein, gluten-index, ash and sedim values of the samples taken at regular intervals before entering the silos from the flour obtained from the milled wheat in the intermediate control process, are analyzed and intervened when deemed necessary. - In the final control process, the conformity of the samples taken from the ready-to-pack flour to the standards is checked with the last analysis and presented to our customers.