| Intertek Agri Food & Agricultural Services > Flour and Bake Testing |
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Flour and Bake Testing |
Global testing and inspection expertise for Flour and Baking products |
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| Enzymes Analysis |
AACC Methods are used where applicable |
| Alpha Amylase Activity |
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| Diastatic Activity (Maltose) |
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| Proteolytic Activity (Spectormetric) |
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| Urease activity |
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| Microbiology and Mycotoxin Tests |
AOAC methods are used where applicable |
| See Microbiology and Mycotoxins |
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| Monographs of Food Chemicals |
Food Chemical CODEX Standards |
| Ascorbic Acid |
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| Azodicarbonamide |
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| Calcium Propionate |
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| Calcium Pyrophosphate |
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| Calcium Triphosphate |
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| Citric Acid |
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| Sodium Bicarbonate |
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| Amino Acids |
AOAC |
| Amino acid profile including tryptophane |
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| Amino acid profile excluding tryptophane |
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| Cystin and methionine |
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| Individual Components of Amino Acid Profile: |
AOAC |
| Alanine |
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| Arginine |
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| Asphartic and acid |
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| Cystine |
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| Glutamic acid |
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| Glycine |
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| Histidine |
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| Leucine |
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| Lysine |
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| Methronine |
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| Phenylalanine |
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| Proline |
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| Serine |
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| Threonine |
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| Tryptophane |
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| Tyrosine |
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| Valine |
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| Physical Tests |
AACC Methods are used where applicable |
| Amylograph |
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| Amylograph-Modified |
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| Alveograph |
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| Absorption |
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| Density
|
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| Extensiograph
|
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| Experimental
Milling (on Wheat) |
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| Extraneous
Matter |
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| Farinograph
|
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| Falling
Number |
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| Gluten
- Wet |
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| Gluten
- Wet and Dry |
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| Gluten
Index |
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| Granulation
|
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| Mixograph
|
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| PH
on 10% solution |
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| Sedimentation
|
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| Sanitation
|
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| Stability
|
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| Viscosity
(Mac Michael) |
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| Viscosity
(Brookfield) |
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| W-Value
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| Baking Tests |
AACC Methods are used where applicable |
| Sponge
and Dough Bake Test |
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| Pup
Bake Test |
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| Cookie
Bake Test |
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