{"id":12627,"date":"2017-12-24T17:26:53","date_gmt":"2017-12-24T16:26:53","guid":{"rendered":"https:\/\/www.bipea.org\/milling\/"},"modified":"2025-10-13T11:08:13","modified_gmt":"2025-10-13T09:08:13","slug":"essais-interlaboratoires-meunerie","status":"publish","type":"page","link":"https:\/\/www.bipea.org\/fr\/essais-interlaboratoires-meunerie\/","title":{"rendered":"Essais interlaboratoires dans la MEUNERIE Analyses physico-chimiques et microbiologiques"},"content":{"rendered":"

Essais interlaboratoires dans la MEUNERIE
\nAnalyses physico-chimiques et microbiologiques<\/h4>\n<\/div>
<\/div><\/div><\/div>

Retour \u00e0 la liste compl\u00e8te des EILs<\/a><\/p>\n

DEVIS<\/span><\/a><\/p>\n

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\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Programmes<\/th>\nMatrices<\/th>\nParam\u00e8tres<\/th>\nAccr\u00e9ditation<\/th>\nEssais \/ an<\/th>\nPlanning<\/th>\n<\/tr>\n<\/thead>\n
02 – Farine : Analyses physico-chimiques et alv\u00e9ographe<\/td>\nFarines<\/td>\nAnalyses physico-chimiques<\/td>\naccr\u00e9dit\u00e9*<\/td>\n10<\/td>\nT\u00e9l\u00e9charger<\/a><\/td>\n<\/tr>\n
03 – Farine : pain<\/td>\nFarines<\/td>\nInclut l\u2019humidit\u00e9 de la farine et les \u00e9tapes cl\u00e9s de la panification (par exemple, hydratation, p\u00e9trissage, cuisson), ainsi que l\u2019\u00e9valuation de la p\u00e2te, du pain, des caract\u00e9ristiques de la mie, du volume et de la valeur boulang\u00e8re.<\/td>\naccr\u00e9dit\u00e9*<\/td>\n5<\/td>\nT\u00e9l\u00e9charger<\/a><\/td>\n<\/tr>\n
07 – Semoule<\/td>\nSemoules<\/td>\nAnalyses physico-chimiques<\/td>\naccr\u00e9dit\u00e9*<\/td>\n10<\/td>\nT\u00e9l\u00e9charger<\/a><\/td>\n<\/tr>\n
16 – Filth test<\/td>\nFarines, P\u00e2tes, Semoules<\/td>\nD\u00e9tection et quantification de la contamination par des fragments d\u2019insectes, y compris des \u00e9cailles, des acariens entiers ou fragment\u00e9s, ainsi que les r\u00e9sidus totaux combin\u00e9s d\u2019insectes et d\u2019acariens.<\/td>\naccr\u00e9dit\u00e9*<\/td>\n5<\/td>\nT\u00e9l\u00e9charger<\/a><\/td>\n<\/tr>\n
25 – Farine : Farinographe<\/td>\nFarines<\/td>\nAnalyses physico-chimiques<\/td>\naccr\u00e9dit\u00e9*<\/td>\n10<\/td>\nT\u00e9l\u00e9charger<\/a><\/td>\n<\/tr>\n
41 – Farine : Rh\u00e9ofermentom\u00e8tre<\/td>\nFarines<\/td>\nRh\u00e9ologie<\/td>\naccr\u00e9dit\u00e9*<\/td>\n10<\/td>\nT\u00e9l\u00e9charger<\/a><\/td>\n<\/tr>\n
47 – Pain de tradition<\/td>\nFarines<\/td>\nAnalyses physico-chimiques de la farine, caract\u00e9ristiques de la p\u00e2te, du pain et de la mie<\/td>\naccr\u00e9dit\u00e9*<\/td>\n10<\/td>\nT\u00e9l\u00e9charger<\/a><\/td>\n<\/tr>\n
72 – Farine : Mixolab protocole standard<\/td>\nFarines<\/td>\nParam\u00e8tres du protocole standard<\/td>\naccr\u00e9dit\u00e9*<\/td>\n10<\/td>\nT\u00e9l\u00e9charger<\/a><\/td>\n<\/tr>\n
56 – Microbiologie des farines<\/td>\nFarines<\/td>\nD\u00e9nombrement :<\/p>\n

Staphylocoques \u00e0 coagulase positive, Escherichia coli<\/em>, Moisissures, Bact\u00e9ries ana\u00e9robies sulfito-r\u00e9ductrices \u00e0 46 \u00b0C, Germes totaux, Coliformes totaux, Levures.<\/p>\n

D\u00e9tection Salmonella<\/em><\/td>\n

accr\u00e9dit\u00e9*<\/td>\n4<\/td>\nT\u00e9l\u00e9charger<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

* Pour conna\u00eetre le d\u00e9tail des matrices et param\u00e8tres couverts par l’accr\u00e9ditation, t\u00e9l\u00e9charger la\u00a0port\u00e9e d\u00e9taill\u00e9e<\/a><\/span>\u00a0<\/span><\/span><\/p>\n<\/div>

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