Taknan Jonoub Laboratory

The Taknan Jonoub Quality Control Unit boasts a state-of-the-art laboratory, a team of dedicated and experienced experts, and a rigorous implementation of the HACCP system. This holistic approach allows us to systematically identify and manage potential issues throughout the entire production process, from sourcing raw materials to production, packaging, warehousing, and product distribution.
Our unwavering commitment is to maintain strict process control, minimizing the production of nonconforming products and reducing waste to the bare minimum. This endeavor is supported by several key factors:
1. Stringent adherence to hygiene standards in our production facilities.
2. Ensuring the cleanliness and sanitation of our personnel.
3. Utilization of high-quality raw materials.
4. Incorporation of a cutting-edge RO water purification system, which re-treats the water used in dough preparation and exposes it to UV rays.
5. Precise monitoring of fermentation times, a critical factor in bread durability.

Electric Furnace :
This device is used to measure dry ash and acid insoluble ash in raw materials and products according to national standard of Iran. By using ash, it is possible to find out the amount of minerals in the materials and their quality.

Electric Furnace

Sieve shaker machine :
571, 581, This device is used to determine the particle size of flour using three standard sieves with 521 micron mesh. With this device, different types of flour can be distinguished according to their gradation according to the national standard of Iran.

Avon machine is used to measure the moisture content of raw materials and product according to national standard. The time it takes to measure humidity varies depending on the type of products and the minimum time is about 531 minutes. Avon is used for dry sterilization of glass and stainless steel in microbiology laboratory. Taknan Laboratory is equipped with two Avon devices in chemistry and microbiology.

Valve and Avon Machine

Lab scale with 0.01% accuracy:
In the laboratory, laboratory scales are used for part of quality control activities, preparation of mixtures with predetermined ratios and also determination of density or weight. It is one of the most basic laboratory equipment that should be calibrated and error-free.

Lab scale with an accuracy of 0.0001:
This scale is in the most sensitive group of laboratory scales and because of its high accuracy (0.0001 mg) it is used for ultrasensitive weight measurements (determination of ash, etc.).

Moisture Meter Scale:
Moisture meter scales equipped with halogen lamps measure the humidity inside the material via infrared radiation instead of heat. This device has a high accuracy and is able to determine the amount of moisture in the material with high accuracy and in the shortest possible time of about 10-15 minutes.

Rotary Machine:
This device is used in chemistry laboratories for effective and slow removal of solvents from samples by evaporation action. This machine is mostly used to obtain the fat size of products and tests such as peroxide products.

Flanging number:
Phaling number is a standard measure of alpha amylase in flour and cereals. Determination of alpha amylase activity is the principle of this device, which is based on the gelatinization rate of a flour suspension sample and the time of the stirrer sinking into the mixture of water and flour which is heated, and thus the activity or the amount of alpha amylase is determined. This enzyme is due to the effect that it has on bread quality such as taste, taste, smell, volume, shelf life and … It has a significant effect on the construction of improvers for a variety of products.

Zeleny Shaker Machine:
In order to understand the quality of wheat gluten and protein, in addition to quantitative measurement of the mentioned parameters, the quality of wheat flour should be measured. If gluten proteins are in water or diluted chemical solution, the water is absorbed and swollen, and the volume of swollen flour particles is the measure of gluten quantity and quality. Zeleny number measures the amount of the deposited volume of the flour suspension over a certain period of time. The swelling properties of wheat flour are tested by determining the amount of sediment and the quality of the flour and the curability of the product can be obtained from the amount of sediment.

Plumbing machine and Zeleny shaker

Starch damage measurement device (SD Matic):

The amount of starch damaged by the flour is determined by the SD Matic device. The basis of this device is to measure the damaged starch by calculating the sediment flow rate due to bonding of damaged starch and free iodine from electric current. By using this machine, you can find out the quality of flour and therefore the resulting product.

SD Matic

Salted Gluten Machine:
Gluten is one of the most important characteristics of wheat flour that both its amount and its quality play a very important role on the quality of bread and most flour products. This device facilitates the measurement of gluten in wheat flour with easy operation, high speed and reliable results. After placing the samples in the machine, all the functions will be done automatically. After finishing the test time, which is 1 minute, the amount of wet gluten in the sample is measured.

Gluten Index Machine:
After determining the quantity of flour gluten, we must also obtain its quality, and for this purpose, the gluten index device is used which mechanically separates the inferior gluten from the high quality gluten. The index number is directly related to the quality of flour gluten for different bakings.

Aquatic Activity Measurement Apparatus (Vatractivite) :
Aqueous activity is a measure of the water available for the growth of microorganisms within food and is the ratio of the vapor pressure of food to the pressure of pure water vapor under the same conditions in terms of pressure and temperature.

It is a device that controls the temperature and environmental isolation to provide conditions for the growth of microorganisms. Taknan Microbiology Laboratory is equipped with two simple incubators and a refrigerator incubator.

Laminar Hood:
The enclosure is equipped with a UV lamp and HEPPA filter that prevents any environmental contamination from entering the material inside the hood and is one of the most important microbiology laboratory equipment. Microbial cultures are carried out in laminar hoods and protect the user and the environment against any microorganisms.

Laminar Hood

This device is used to sterilize the culture mediums, glassware and all the equipment used in microbiological tests at 525°C and pressure of 5 atmospheres for 51 minutes. This device is used in the microbiology laboratory. The water activity test is used to check the amount of water activity in foods such as cakes, cookies and crossan to check the source of product spoilage and tissue damage.

Incubator, Avon