The Science BehindQuality
At Insular, quality is a permanent concern, and all production processes are monitored daily by a sophisticated laboratory. Products are manufactured with high-quality selected ingredients and are subject to rigorous control, from the selection of raw material suppliers to the final product.
In 1999, the Insular Group achieved Quality Certification for the industrial companies SIM, SIMAL, SIB, and DMP, under the NP EN ISO 9001 standard by the Portuguese Association for Certification (APCER).
Alveogram
Evaluates the plastic characteristics of bread doughs.
Falling Number
Controls alpha-amylase activity in starch-rich products, such as wheat and its flours. The higher the value obtained (in seconds), the lower the enzymatic activity of the sample.
Farinogram
Determines the water absorption capacity of a soft wheat flour and measures the consistency, stability, development, and weakening of the dough during mixing.
Ashes
Determines the ash content of a product, obtained by incinerating a sample in an oxidizing atmosphere at 550 or 900°C until the organic matter is completely combusted.
