Bakery products, cereal products and pasta products
|- Test according to the principles defined for bread
and small bakery products, fine bakery products
and pasta, among others
|- Bread and biscuits (bread, rolls, pretzels)
|- Sensory properties
||- Fine bakery products (cakes, tarts)
|- Undesirable substances: e.g. coumarin, morphine
||- Preserved pastry goods (biscuits, gingerbread, waffles)
|- Active components
||- Snacks (potato crisps, pretzel sticks)
|- Analysis of additives und allergens
||- Cereal products (flours, muesli, baking mixes)
|- Test for general marketability
||- Pasta (fresh pasta, noodles, vegetable pasta)
Examinations according to the principles of the German Food Code (DLMB) and the declaration test under food laws are important for bakery products, cereal products and pasta products . Moreover, we recommend analyses for foreign substances and contaminants (e.g. plant protection agents mycotoxin, morphine, coumarin, plasticiser and mineral residues from packaging materials). Biomolecular analyses such as allergen analysis and GVO analysis round off our services.
Microbial analyses are used to back up the shelf life. They focus mainly on the total bacterial count and spoilers, pathogens (EHEC, salmonella), as well as yeasts and molds. Fine pastries with partially cooked fillings or toppings require particularly careful treatment, as they are included in the group of perishable foods.
Our DLG-certified experts (German Agricultural Society) for bakery products are responsible for the sensory testing.