Miller Magazine Issue: 122 February 2020

45 COVER STORY MILLER / FEBRUARY 2020 The quality control is an important part of the flour milling industry. The objectives of the quality control laboratory at a flour mill are to monitor uniformity throughout the mill run; ensure uniformity between flour shipments; ensure that the flour meets the cus- tomer’s specifications, and verify that the flour has desirable characteristics for a product. Millers should consider quality control the core of their operations. The utmost priority of every manufacturing company and specifically flour millers is to compete favorably and possibly control the largest mar- ket share. This ambitious goal can only be achieved by the production of consistently good quality products for the customers. The companies that are investing in quality departments to improve the quality of their final products and meeting customer’s expectations have an outstanding profile to gain a major position in the market. Quality control and quality assurance in field of flour milling also plays great role in food security. The implementation of quality system such as; quality management system, food safety, HACCP and health and safety systems has developed the environment of production, reduce the waste of food and raw materials which used to happen in the past as a result of mis- handling and lack of quality approach. Nowadays quality members took the responsibility for inspections of coming raw materials, flow up the proper storage practices and required pest control applications which are practices help to save the product. The food safety and ISO certification had belt trust and prepare the atmosphere to maintain food safety and security. High-quality flour cannot be produced from low-quality wheat, or from Flour and dough testing practices and methods