Our products go through a rigid series of lab testing:
- Grains are inspected and tested prior to accepting.
- Falling Number tests for sprout damage and substantial enzyme activity (below
250 seconds).
- Glutomatic determines the quality and quantity of the gluten.
- Near-infrared tester (NIR) tests the protein and moisture of wheat; and it tests
the protein, ash and moisture of flour.
- Mixograph measures dough characteristics under the stress of both mixing and
temperature. It determines the dough's water absorption, protein strength, mixing
time, stability and starch behavior. It is also used in the development of
gluten-free products, enzyme activity, gluten characteristics and flour quality
control.
- Nitrogen/Protein analyzer determines the actual amount of protein.
Gluten-free flours are tested for gluten levels. Our tests will detect gluten levels
of 10ppm, 20ppm and 200 ppm.
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Dakota Prairie works hard to be your premier supplier of Gluten-Free, Organic, and Non-Organic ingredients and mixes.
We go the necessary extremes to provide our customers with the quality products they deserve and need to have. |
