Proficiency testing programs GRAINS & CEREALS
Physico-chemical analyses

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Programs Matrices Parameters Accreditation Weight Rounds / year Samples / round Schedule
01 – Common wheat Common wheat Physico-chemical analyses, analysis on grains, flour, milling test accredited* 1700 g 10 1 Download
05 – Common wheat: varietal identification Common wheat Identification of varieties 1000 g 6 1 Download
06 – Durum wheat Durum wheat Physico-chemical analyses, Sieve control, Impurities determination, Mitadine accredited* 100 g to 1200 g 10 1 or 2 Download
08 – Impurities determination Grains Analysis according the addendum I, II, V Sieve control 100 g to 500 g 10 2 or 4 Download
09 – Moisture determination Grains, Flour Moisture content accredited* 600 g 10 4 Download
10 – Oilseeds Grains Physico-chemical analyses, Fatty acid composition accredited* 600 g to 1200 g 10 2 or 3 Download
10a – Soya Soya Physico-chemical analyses, Fatty acid composition accredited* 1200 g 5 1 Download
11 – Brewing barley: Physico-chemical analyses and germination test Barley Physico-chemical analyses, Sieve control, Germination test, Infrared analyses 100 g to 900 g 10 2 or 3 Download
12 – Food pulses Grains Analyses according the Addendum n°VII 500 g to 1250 g 10 1 Download
23 – Brewing barley: specific and varietal purity Barley Specific and varietal purity 200 g 10 1 Download
69 – Wheat: French bread making test Common wheat Milling test, Bread making, characteristics of the dough, Sensory analysis accredited* 4000 g 3 1 Download
110a – Rice: Physico-chemical analyses Rice Physico-chemical analyses 300 g 1 1 Download

* To know the matrices and parameters under accreditation, download the detailed scope of accreditation