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Wheat analysis

This is a non exhaustive list of analysis, we remain available to answer your demands.

CODES ANALYSIS METHODS  ACCREDITED
C0CCE_00071 CHOPIN ALVEOGRAM** NF EN ISO 27971 YES
C0CCE_00200 CELLULOSE ON WHEAT , SEMOLINA, BY-PRODUCTS NF V 03-041 YES
00CCE_00034 ASHES at 550°C NF ISO 2171  
C0CCE_00033 ASHES  at 900°C NF ISO 2171 YES
C0CCE_00033 ASHES  at 900°C + obligatory water content NF ISO 2171 YES
C0CCE_00210 WHEAT HARDNESS IR  
C0CCE_00021 WATER (WATER content) IR
C0CBL_00011 WATER (WATER content) NF EN ISO 712  YES
C0CCE_00080 BRABENDER FARINOGRAM** NF ISO 5530-1
C0CCE_00125 GLUTEN INDEX ICC 155  
C0CCE_00120 GLUTEN INDEX EFM
C0CCE_00050 HAGBERG (HAGBERG falling time) NF EN ISO 3093 YES
C0AIV_00001 WHEAT VARIETY IDENTIFICATION Genetic print (PCR)
C0CCE_00160 WHEAT TOTAL IMPURITIES CE 1272/2009  
C0CCE_00066 1000 GRAINS MASS NF EN ISO 520  YES
C0CCE_00260 FAT NF V 03-713, hexane ext
 
DRAFT per 3000g (Brabender) Bipea BY.102.D9302
  DRAFT per 500g (Chopin-Dubois) Bipea BY.102.D9302  
C0CCE_00095 PANIFICATION Tradition 
C0CCE_00091 PANIFICATION** NF V 03-716 (common bread) YES
C0CBL_00102 SPECIFIC WEIGHT NF EN ISO 7971-3  YES
C0CCE_00041 PROTEINS Infrared – internal method COF/MMEUN/012 revision 00 YES
C0CBL_00021 PROTEINS(Kjeldahl) NF EN ISO 20483 YES
C0CBL_00021 PROTEINS + WATER content (obligatory) NF EN ISO 20483 YES
C0CCE_00060 ZELENY NF ISO 5529