Proficiency testing programs MILLING
Physico-chemical & microbiological analyses
| Programs | Matrices | Parameters | Accreditation | Rounds / year | Schedule |
|---|---|---|---|---|---|
| 02 – Flour: physico-chemical analyses and alveograph | Flours | Physico-chemical analyses, Alveograph | accredited* | 10 | Download |
| 03 – Flour: French bread making test | Flours | Includes flour moisture and key breadmaking steps (e.g. hydration, kneading, baking), along with evaluation of dough, bread, crumb characteristics, volume, and baking value. | accredited* | 5 | Download |
| 07 – Semolina | Semolina | Physico-chemical analyses | accredited* | 10 | Download |
| 16 – Filth test | Flours, Semolina | Detection and quantification of contamination by insect fragments, including scales, whole or fragmented acarinas (mites), and total combined residues of insects and acarinas. | accredited* | 5 | Download |
| 25 – Flour: Farinograph | Flours | Physico-chemical analyses Farinograph / Mixolab | accredited* | 10 | Download |
| 41 – Flour: Rheofermentometer | Flours | Rheology | accredited* | 10 | Download |
| 47 – Flour: French Tradition bread | Flours | Physico-chemical analyses of flour, dough, bread and crumb characteristics | accredited* | 4 | Download |
| 72 – Flour: Mixolab standard protocol | Flours | Standard protocol parameters | accredited* | 10 | Download |
| 56 – Microbiology in flours | Flours | Enumeration: Coagulase positive Staphylococci, Escherichia coli, Moulds, Sulfite-reducing anaerobic bacteria at 46°C, Total viable count (TVC), Total Coliforms, Yeasts
Detection Salmonella |
accredited* | 4 | Download |
* To know the matrices and parameters under accreditation, download the detailed scope of accreditation