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Quality Assurance / Quality Control

We are very conscious about Quality which is our main perspective & known for our better quality results, Raw materials are carefully inspected & analyzed before using it in a process, during production all the quality norms & Standards are strictly followed, samples are drawn and tested at regular intervals during the production.

Quality control measures are followed at all the levels by our highly qualified & experienced staff ensuring that product is as per the desired specifications & results, R & D team with QC plays a vital role in new product development & also provides technical supports to our ambitious customers

SITIC is an abbreviation stands for “STERN INGREDIENT TECHNOLOGY & INNOVATION CENTRE” This centre comprises of Quality, Research & Development and Innovation part of stern ingredients India private limited situated in Umbergaon, Gujarat

SITIC is a complete solution for flour milling, bakeries and food industries in India, it has been designed and well equipped with all the latest advance technology & well qualified experienced staff

SITIC extend the co-operation & assistance to our valued customers by carrying out the Rheological analysis and application trials with their respective flour samples, helping them out by giving recommendations for correcting the flour quality & provides guidelines about addition of required improver

SITIC is providing technical training to customer’s technical staff and also providing technical supports by carrying out Baking trials at customer’s place.

SITIC strictly follows FSSAI norms and regulations during formulation of improvers.

SITIC is an ISO 22000:2005 and GMP certified company

SITIC is also in the process of NABL accreditation.


DETAILS OF TESTING CARRIED OUT IN STERN

ANALYTICAL LAB

Analysis ( physical/chemical)
  • Ash content
  • Moisture content
  • Sieve test
  • Sedimentation test
  • Colour grader test
  • PH value
  • Ascorbic Acid test
  • Bromate test
  • Starch damage
  • Alcoholic acidity
  • Acid insoluble ash
  • Magnet test
Rheology
  • Farinograph
  • Extensograph
  • Gluten content
  • Falling number

BAKERY APPLICATION LAB INCLUDES PRODUCT TESTING OF FOLLOWING BAKED FOODS:

  • Bread
  • Brown Bread
  • Multigrain bread
  • High fiber bread
  • Burger Buns
  • Indian pav
  • Pizza base
  • Rusk
  • Puff
  • Khari
  • Cakes
  • Muffins
  • Noodles
  • Pasta
  • South Indian parotha
  • Chapati
  • Tandoori Roti