LABORATORY
Quality control of raw and finished products is conducted regularly in our own laboratory, and occasionally in other, accredited laboratories.
Laboratory owns equipment. There are scales, dryer, furnace for annealing samples, sieves for admixtures, grinding mills.
The laboratory owns the Dickey-John rapid analyzer for grain. For more complex analysis of technological characteristics of finished products, laboratory owns: farinograph, amylograph and extensograph by the manufacturer "Brabender".
Also, the lab owns rapid grain analyzer - Infratec 1241 with the radius of measurement 570-1100 nm, which is the leading tester in the world when it comes to measuring the moisture and protein within the grain cereals.
| Analysis of cereal grains using machine Infratec 1241 | |
|---|---|
| Wheat | Corn |
| protein content (%) | oil content (%) |
| water content (%) | protein content (%) |
| gluten content (%) | water content (%) |
| W - Index | starch content (%) |
The scope of accreditation
| Physical and chemical analysis: food and animal feed | |
|---|---|
| Examination subject material / product |
Types of examination and / or characteristics to be measured (techniques for examination) |
| Food - Wheat |
Determination of water content |
| Determination of admixtures content | |
| Determination of density | |
| Determination of protein content | |
| Determination of gluten content | |
| Determination of W - Index | |
| - laboratory wheat flour | Determination of physical properties by Brabender farinograph: -water absorption as % -dough development time in min. -dough stability in min. -degree of softening in FJ -quality number -quality group |
| Determination of physical properties by Brabender extensograph: -energy in cm2 -extensibility in mm -maximum number of relevant 0/R |
|
| Activity determination of alpha amylase by Brabender amylograph: -maximum viscosity in AJ |
|
| - wheat flour (special purpose flour T-500, T-850) |
Determination of water content |
| Determination of ash content | |
| Determination of physical properties by Brabender farinograph: -water absorption in % -dough development time in min. -dough stability in min. -degree of softening in FJ -quality number -quality group |
|
| Determination of physical properties by Brabender extensograph: -energy in cm2 -extensibility in mm -maximum number of relevant 0/R |
|
| Activity determination of alpha amylase by Brabender amylograph: -maximum viscosity in AJ |
|
| Food and animal feed - corn |
Determination of water content |
| Determination of admixtures content | |
| Determination of density | |
| Determination of protein content | |
| Determination of oil content | |
| Determination of starch content | |
| Sampling | |
|---|---|
| Sampling subject material / product |
Sampling type |
| Wheat and corn | 1. for determining the physical characteristics when receiving |
| 2. for determining the physical characteristics during storage | |
| Semolina, meal, special purpose flour (T-500, T-850) |
1. for physical and chemical examination |