Proficiency testing programs MILLING
Physico-chemical & microbiological analyses
| 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 | accredited* | 1050 g | 5 | 2 | Download |
| 07 – Semolina | Semolina | Physico-chemical analyses | accredited* | 400 g | 10 | 1 | Download |
| 16 – Filth test | Flours, Semolina | Rodents, insects, acarinas, fragments… | accredited* | 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 | accredited* | 1050 g | 4 | 2 | Download |
| 72 – Flour: Mixolab standard protocol | Flours | Standard protocol parameters | accredited* | 250 g | 10 | 1 | Download |
| 56 – Microbiology in flours | Flours | Coagulase positive Staphylococci, Escherichia coli, Moulds, Sulfite-reducing anaerobic bacteria at 46°C, Salmonella, Total viable count (TVC), Total Coliforms, Yeasts | accredited* | 250 g | 4 | 1 | Download |
| NEW 56a- Flour microbiology: Artificial contamination | Flours | Enumeration: E.Coli
Salmonella spp (detected/ not detected) |
50 g | 1 | 1 | Download |
* To know the matrices and parameters under accreditation, download the detailed scope of accreditation