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Manufacturas Salomón corporativa
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Certificaciones y calidad

Manufactures Solomon always has been committed to the highest quality of its products. Good proof of this are the continuous investments made in the Laboratory and in the Quality System.

Samples of each of the batches of acquired and produced goods are sent to the Quality Department for its control. The Laboratory is equipped with the most modern instrumental techniques, carrying out the following types of analysis of control.

Physical characteristics:

  • Extraneous matter.
  • Colour tristimulus values.
  • Sieve analysis.

Chemical characteristics:

  • Moisture.
  • Total ash.
  • Acid insoluble ash.
  • Ether extract.
  • Volatile oil.
  • ASTA Colour.
  • Pungency (capsaicin) (HPLC).
  • Aflatoxins (HPLC). Ochratoxin (HPLC).

Microbiological characteristics:

  • Standard plate count agar (PCA).
  • Coliform bacterium.
  • Escherichia coli.
  • Salmonella.
  • Clostridium sulphite reducer.
  • Moulds and yeasts.

The results of this analysis are sent to the clients along with the goods.  All samples are kept and preserved in the dark, at room temperature for three years.

The Quality Control Department supervises the complete manufacturing and storing process of the spices and paprika and decides when the goods can be made available relative to the laboratory results.  The system for Hazard Analysis and Critical Control Point (HACCP) is applied.  It keeps a complete check on the traceability of all our products and processes.  The entire quality control system is guaranteed by the ISO standard 9001. 

The Department of Research and Development is works in close relation with the clients to develop formulae and mixtures of spices tailored to their needs. Customized products are made and a total confidentiality is kept with the products developed for each specific client.

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