Quality Control from Field to Finished Product
The quality of our products begins long before milling, with careful inspection of the grain delivered to our facility.
From receiving wheat and maize to storage, processing and inspection of finished milling products, we monitor quality at every key stage.
Modern laboratory equipment, automated systems and specialist oversight allow us to monitor essential parameters of raw materials, production processes and finished products, helping us maintain consistent quality.
HAS instant noodles take our wheat flour a step further. Ready in just 3 minutes, they offer a convenient meal that's enjoyable to prepare and eat.
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Products & Services
Quality Control Throughout the Process
Quality Begins with the Grain
High-quality milling products begin with high-quality raw materials. That is why we check wheat and maize as soon as the grain arrives.
We use DICKEY-john equipment for rapid quality assessment, while more detailed instrumental analyses are carried out in our laboratory.
Our modern INFRATEC analyser rapidly measures key quality parameters in both incoming grain and finished milling products.
Depending on the raw material and quality requirements, we test moisture, protein and other relevant parameters, with mycotoxin testing forming an important part of our checks.
We also use a dedicated moisture meter to assess grain condition efficiently during intake.
This allows us to check raw material quality before the grain moves on to storage and processing.
We do not check quality only at the end – we monitor and maintain it throughout the process.
Grain Inspection
Controlled Storage
Precise Processing
Laboratory Testing
Rheological Testing
Practical Testing
Finished Product Inspection
Our Laboratory – Precise Analysis Behind Every Product
Quality control does not stop when raw materials arrive. It continues throughout production and includes the finished products.
Our laboratory tests a wide range of milling products, including wheat flours of different grades and uses, wheat semolina, maize flour, maize grits and brewing maize grits.
Alongside instrumental testing with the INFRATEC analyser, we measure moisture, protein, ash, fat content, gluten and particle size distribution, as well as other parameters relevant to each product and its intended use.
We determine ash content using laboratory ashing equipment, while fat content is measured by extraction.
Particle size testing is particularly important for milling products whose processing properties and applications depend directly on particle size and uniformity.
This allows us to check not only whether products meet the required specifications, but also whether their quality remains consistent from one production batch to the next.
Rheology – Understanding Flour Strength and Dough Behaviour
The chemical composition of wheat flour tells only part of the story. How the flour behaves when made into dough is just as important for its intended use.
That is why we place particular emphasis on rheological testing of wheat flour.
Our laboratory is equipped with a farinograph, extensograph and alveograph, allowing us to assess the processing characteristics of flour and dough in greater detail.
These tests help us evaluate water absorption, dough behaviour and stability during mixing, extensibility, elasticity and resistance to stretching.
Combined with protein and gluten measurements, rheological testing provides a fuller picture of flour quality and its suitability for specific applications.
This is especially important for specialist wheat flours developed for specific products. Our range includes flour for burek and pies, pizza flour and flour for instant noodle production.
We also use instant noodle flour in our own production, allowing us to monitor its performance under real manufacturing conditions. Laboratory, rheological and practical test results help us adapt flour characteristics to our customers’ requirements and production processes.
Test Bakery – Putting Laboratory Results into Practice
Laboratory results tell us a great deal, but flour quality must also be demonstrated in practical use.
Our test bakery therefore plays an important role in quality control, allowing us to evaluate flour performance under conditions that reflect its actual use.
We carry out practical tests on flours intended for bread, pizza and burek, assessing dough behaviour during preparation and handling, as well as the characteristics of the finished product.
This brings together the results of physicochemical analyses, protein and gluten measurements, rheological testing and practical baking trials.
For us, good flour is more than a set of promising laboratory results. It must perform as expected where it matters most: in the finished product.
What DEM Kulpin Quality Is Built On
Quality Systems and Standards
DEM Kulpin operates in accordance with requirements covering food safety, production process control and responsible quality management.
We place particular emphasis on applying HACCP principles, monitoring critical control points and complying with standards relevant to food production and processing.
Certificates and supporting documents relating to our approach to quality are available below.
SRPS EN ISO 22000:2018 — Food Safety Management System
This certificate covers the food safety management system for the receipt and storage of wheat and the production of wheat milling products.
SRPS ISO 9001:2015 — Quality Management System
This certificate confirms DEM Kulpin’s implementation of a quality management system covering grain receipt and storage, as well as the production of wheat and maize milling products.
HACCP Certificate
This certificate confirms the application of a HACCP system based on Hazard Analysis and Critical Control Point principles in the production, storage and processing of grain and milling products.
Halal Certificate
The Halal certificate covers the production of instant noodles and milling products in accordance with halal requirements.
Kosher Certificate
The Kosher certificate confirms that the products listed in its accompanying schedule are certified kosher pareve for year-round use, excluding Passover.
IFS Food Certificate
The certificate confirms that the production of instant noodles packed in plastic packaging meets the requirements of IFS Food, Version 8. An unannounced audit resulted in Higher Level certification, with a score of 96.96%.
Certificates Reflecting Our Commitment to Quality
Responsibility to Customers and Partners
For us, quality goes beyond technical product testing. It is part of how we work with customers, suppliers, employees and business partners.
That is why we focus on clear communication, reliable delivery, consistent quality and long-term trust at every stage of our business. This approach helps us work with partners in Serbia and abroad and respond to changing market needs.
Clear Communication
Timely information and open communication with customers, suppliers and partners.
Reliable Delivery
Consistent production and a responsible approach to agreed deadlines and market needs.
Long-Term Trust
We build lasting relationships through quality, fair dealing and mutual respect.
We’ve used DEM Kulpin flour for years, with consistent results: uniform dough, good volume and reliable quality in our baked goods. Deliveries arrive on time, agreements are honoured, and planning daily production is much easier.
Milan Petrović
Bakery Owner, Novi Sad, Serbia
As a grain grower, I value DEM Kulpin’s clear and fair purchasing terms. They collect grain on time, weigh it accurately and pay regularly. This helps me plan my sowing and the next growing season with confidence.
Marko Jovanović
Grain Grower, near Vrbas, Serbia
Customers respond well to HAS noodles and DEM Kulpin flour in our stores. Both are well known, shelves stay stocked, and the producer is helpful. Products sell well, and reliable support means we’re happy to keep them in our range.
Ana Ilić
Store Manager, Subotica, Serbia
We work with DEM Kulpin to develop products that need flour with precisely defined qualities. Consistency across deliveries matters to us, and their support and willingness to cooperate help us maintain steady quality in production.
Jelena Marković
Food Technologist, Zrenjanin, Serbia
We’ve tried several flours for pizza dough but always return to DEM Kulpin. The dough rises well, stretches easily and bakes consistently day after day. Knowing what to expect from every bag makes running our kitchen much simpler.
Nikola Stanković
Pizzeria Owner, Novi Sad, Serbia
DEM Kulpin flour and HAS noodles are important in our range. Deliveries are on time, packaging is reliable, and the products sell well. Clear communication and a good working relationship help us plan stock and promotions.
Dragan Kovačević
Regional Distributor, Belgrade, Serbia
Contact
Have a Question About Quality?
For further information about product quality, certificates or documentation, please contact our team.
Phone
+381 21 2286 601
