Who we supply
Food Manufacturers and Bakers
Gluten-free flour and blends for bread, biscuits, snacks and noodles.
The problem
What Goes Wrong With Suppliers
A production line needs the same flour every week. A batch that is damper, coarser or darker than the last one shows up in the finished product, and a late delivery stops the line.
What We Do About It
- We agree the specification with you and test every lot against it before it is packed.
- Orders are planned against the harvest, so dates are confirmed in writing, not hoped for.
- Samples come first, so your own lab and your own bakers can try the flour before you commit.
Documents You Will Usually Need
- Certificate of analysis for each lot
- Specification sheet signed by both sides
- Phytosanitary certificate and certificate of origin for export
Tell Us in Your Enquiry
- What are you making, and what blend with wheat (if any)?
- Which parameters does your quality team check on arrival?
- Monthly volume and delivery point