Accreditations

The company operates a comprehensive technical department which includes in depth experience and expertise of the milling and baking industries.

Our in house fully equipped laboratory, run by qualified and experienced technical staff, is set up to analyse all raw materials before acceptance and positively release the finished products before despatch to the customers. The laboratory has attained CLAS Accreditation from Chipping Campden Food Research Association from the year 2000, and continues to maintain and improve performance on an annual basis. The Company is committed to keeping abreast of future developments in laboratory technology.

The laboratory participates in a number of industry wide proficiency schemes and consistently performs well.

The company has a modern and well-equipped test bakery that is able to simulate most customers processes, and works closely with the laboratory to evaluate the performance of the range of flours. 

Overall the company implements a mature and comprehensive total quality management system (TQM) to ensure the quality, safety and legality of its products.  We achieved Third Party Accreditation to British Retail Consortium (BRC) Technical Standard and Protocol consistency from 1997. In 2001 we changed our accreditation body to Efsis and we have annually gained Efsis Higher Level from 2002. The core of the system is based on Hazard Analysis Critical Control Points (HACCP) and supported by our Quality Manual and documented process systems to monitor and control flour production.