Proficiency testing programs GRAINS & CEREALS
Physico-chemical analyses
| 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