As a natural product, grain is subject to natural fluctuations in quality. Professionalism in the production of organic flours is particularly essential for consistent flour quality. Our organic flours are natural without the addition of flour improvers such as technical enzymes.
We achieve the defined organic flour quality parameters through
- extensive quality controls
- Baking and dough rheological analyses in our own modern laboratory
- test bakery
- quality control by experienced millers
- computer-controlled mixing in our silo plant
Only organic is not enough
safety concept guarantees organic quality and organic safety.
Every incoming batch of organic grain is tested for over 550 substances by an accredited analysis laboratory using a particularly precise multi-method. The team also tests every silo filling of organic wheat, organic spelt and organic rye for chlormequat, mepiquat and the Fusarium toxin DON. The extensive testing program is supplemented by regular participation in the European Grain Monitoring of the German Grain, Milling and Starch Industry Association.
Raw materials: Our organic farmers
Organic only works if all partners are involved. That is why we attach great importance to partnership-based exchange as the basis for sustainable and future-proof business. We focus on regional sourcing of raw materials, fair pricing and cooperation with organic farming associations.
Organic grain as a raw material is an element of quality assurance at Meyermühle. It is complemented by innovative milling technology. The silo system, computer-controlled milling and the elaborate documentation system ensure the quality of the organic grain as a raw material through to the end product, organic flour.