The Quality Assurance department is staffed by competent, trained, and experienced professionals with backgrounds in Chemistry, Microbiology, and Baking Science. Each member of this department plays an important role in ensuring that every stage of production is kept within tolerable limits and that all finished products are tested prior to delivery, thereby ensuring that consumers receive safe and fit-for-purpose products.
Members of the Quality Assurance Department are also trained Internal Auditors, which improves their ability to identify risks and opportunities for improvement that benefit Namilco’s ISO Quality Management System.
Daily chemical, physical, and microbiological analyses, as well as sensory evaluations, are performed on flour.

1. Chemical Analyses include:

• Moisture Content [by Oven and Spectrometer]
• Protein Content [by Spectrometer]
• Ash Content [ by Spectrometer]
• Alpha-amylase activity [ by Falling Number]
• Damaged Starch [by Starch Damage Analyser]
• Colour- L, a, b [by Minolta Chromameter]
• Wet and Dry Gluten content [by Glutomatic system]

2. Physical Analysis includes:

• Particle size

3. Microbiological Analyses include:

• Mold
• Yeast
• Salmonella
• Escherichia coli
• Staphylococcus aureus

4. Sensory Evaluations include:

• Appearance
• Aroma
• Texture
• Flavour

5. Others include:

• Farinograph test for dough quality
  Validation tests are also performed to ensure that the finished products can be used as intended. Here are some examples:
  • A baking test is performed on Thunderbolt Baker’s flour to ensure that the maturing agents are functioning correctly.
  • Roti is made from the Maid Marian Roti Mix to see if it is fluffy, flaky, and soft.
  • Pholouries are fried with each Maid Marian Pholourie Mix batch to test the performance of the baking powder, and sensory evaluations such as texture, aroma, and flavor are completed.