Minim Science · For Gluten-Free Bakeries
Trace Your Flour.
Test every incoming flour lot on-site, in your own kitchen, before it ever becomes your dough. Your customers are counting on you. Now you can count on science.
01·Risk Assessment
Your supplier certificate is not a guarantee. We’ll give you one.
You run a dedicated gluten-free bakery because you take this seriously. Your customers trust you with their health — some of them with their children’s health. That trust starts with the flour bag that comes through your back door every week.
Here’s the problem: a supplier certificate tells you what the manufacturer tested, in a facility you may have never seen, weeks before that bag arrived. Flour can pick up contamination in transit, in a shared warehouse, or from a single cross-contact event that no certificate will ever capture.
The only way to actually know is to test it yourself, the day it arrives. That’s what Trace Your Flour makes possible — a science-backed validation method that for the first time ever, you can now do simply in your kitchen.
trace → Detect
Detect at parts-per-million concentrations — the scientific meaning of trace detection. Not approximate. Not a color change.
trace → Record
Leave a timestamped record for every test run — a compliance trail that exists whether or not you ever need it.
trace → Origin
Follow the origin of every lot back to its supplier, delivery date, and container.
02·Contamination Detection
One contaminated bag can undo years of reputation.
Third-party laboratory testing costs $55–200 per sample, requires 24–72 hours for results, and produces a report that arrives after the ingredient has already been used.
Rapid lateral flow strips give a binary answer — detected or not — with a documented false-negative rate above 20% in certain food matrices, and no compliance documentation. They were designed for a quick field screen, not production protection.
Neither method answers the question a bakery actually needs answered: Is this specific bag of flour, from this delivery, today, safe to use right now?
“Testing for us right now is an inefficient and somewhat primitive process. It would make regular testing and record keeping that much easier and controlled.”
— Gluten-free bakery safety manager, San Francisco
03·Same-Day Testing
Simple enough to run before your first bake of the day.
Trace Your Flour pairs two instruments: the Minim Foundry prepares the sample; the Minim Reader performs the molecular measurement. Both fit on a counter. The science inside is Electron Paramagnetic Resonance (EPR) — 80 years of validated physics, now available in the size of a coffee maker.
Collect the sample at delivery
Weigh 0.5 g of flour from the incoming lot into a labeled tube. Every bag gets its own sample, tagged with supplier, lot number, and timestamp. Takes under two minutes.
Process in the Minim Foundry
The Foundry extracts gluten proteins using a validated buffer, filters the solution, and loads it into the test cartridge — pre-loaded with a spin-labeled antibody specific to the QQPFP epitope shared by wheat, rye, and barley.
The Minim Reader measures molecular motion
The Reader fires a microwave pulse and measures how fast the antibody is tumbling. Free antibody tumbles fast — no gluten. Antibody bound to gluten tumbles slowly. The degree of slowdown converts directly to a ppm concentration. The food matrix is magnetically silent; it cannot interfere.
Get your number in under 30 minutes
A reading based on quantitative results appears on the display. Results below 20 ppm are logged as clear. Results at or above 20 ppm trigger an immediate hold and a notification. No ambiguity. No interpretation required.
Record is logged automatically
Every result — lot number, supplier, ppm value, timestamp, operator — is stored in your Minim compliance record. Weekly, a second portion of each sample is confirmed by laboratory ELISA. You accumulate a complete molecular history of every ingredient your facility has ever tested.
04·100% Accuracy Guarantee
Certainty your customers cannot get anywhere else.
Know before you bake
On-site, at the moment of delivery. Not days later from a laboratory report.
A real result, not a color change
A specific result at every measurement point. The same physics used in $100,000 laboratory EPR instruments, now at your counter.
A compliance record that exists
Timestamped, lot-traceable, laboratory-paired documentation. Not assembled after an incident — built automatically, every test day.
Matrix-immune physics
EPR reads only the spin-labeled antibody. Fermented, hydrolyzed, or complex food matrices produce no signal. No false positives from food chemistry.
Fraction of the cost of a lab
No couriers. No 3-day waits. No $60 invoices for flour you already used. Testing that fits your actual day.
Supplier accountability, built in
When a contaminated lot arrives, the record shows which supplier, which delivery, and which bag — enabling supplier scorecards and certification conversations grounded in your own data.
05·Precise Gluten Number
Show your customers the results. Watch what happens.
Every gluten-free customer who walks through your door has been let down before. A restaurant that “guaranteed” it. A bakery that meant well but didn’t test. They’re not skeptical because they want to be — they’re skeptical because they’ve had to be.
When you post a test result — “100% gluten free guaranteed” — something changes, because now you can actually promise that. That customer stops wondering. They start recommending you to every celiac person they know. That’s not marketing. That’s proof.
Your customers can’t see your flour bags. But they can see you test. Show them.
06·No-Risk Free Trial
Try it for four months. On us.
We’re inviting a small number of dedicated gluten-free bakeries to join our founding pilot. For four months, we bring you the Minim Reader, all the testing supplies you need, hands-on training, and laboratory confirmation of your results — at no cost to you.
By the end, you’ll have tested every incoming flour lot, confirmed every result against an independent lab, and built a testing record that no competitor can match. You’ll also have a story your customers will tell for you.
You’ll have the full attention of our founders and scientific team throughout. This is a real partnership — your feedback shapes the product, and we show up like it.