Proficiency testing programs MILLING Physico-chemical & microbiological analyses 2018-05-25T11:15:52+00:00

Proficiency testing programs MILLING
Physico-chemical & microbiological analyses

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Programs Matrices Parameters Accreditation Weight Rounds / year Samples / round Schedule
02 – Flour: physico-chemical analyses and alveograph Flours Physico-chemical analyses Alveograph accredited* 750 g 10 1 Download
03 – Flour: French bread making test Flours Physico-chemical analyses of flour French bread making test criteria, analyses of the dough and the bread 1050 g 5 2 Download
07 – Semolina Semolina Physico-chemical analyses 400 g 10 1 Download
16 – Filth test Flours, Semolina Rodents, insects, acarinas, fragments… 300g to 600 g 5 1 to 2 Download
25 – Flour: Farinograph Flours Physico-chemical analyses Farinograph / Mixolab accredited* 1250 g 10 1 Download
41 – Flour: Rheofermentometer Flours Rheology accredited* 11g and 1000 g 10 2 Download
47 – Flour: French Tradition bread Flours Physico-chemical analyses of flour Dough, bread and crumb characteristics 1050 g 10 2 Download
72 – Flour: Mixolab standard protocol Flours Standard protocol parameters 250 g 10 1 Download
56 – Microbiology in flours Flours Multiple parameters 250 g 4 1 Download

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