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Bakery Products

Quality control of bakery products and spreads

With CDR FoodLab®, quality control on bakery products, baked goods, snacks and spreads can be carried out completely, quickly and easily starting from the raw materials used (oils and fats, milk, eggs) and ending with the finished product. Toxic solvents are not necessary for preparation of the sample and the tests are completed in 10 minutes

Quality controls on the Finished Product

The CDR laboratories have studied very simple and rapid sample preparation systems that do not involve the use of toxic solvents and are used to evaluate the oxidative stability on the finished product, thus obtaining valuable information on rancidity and shelf-life. Furthermore it is possible to determine the presence of the appropriate quantity of lactose in the case of lactose-free products or of alcohol used as a preservative and antibacterial agent.

The analysis on the finished product (bakery products, baked goods, snacks, and spreads…)

  • Free Fatty Acids (FFA) 
  • Peroxide Value
  • p-Anisidine Value
  • Lactose
  • Alcohol by Volume in the antibacterial solution*
  • Alcohol by Volume on bakery products

Quality control on raw materials

With CDR FoodLab®,  in addition to the finished product, analyses can be performed on the raw materials used for its production, such as oils and fatsmilk and egg products; for this purpose CDR FoodLab ® is a complete system for the quality control of bakery products, baked goods, snacks and spreads.

Determine a wide panel of parameters

Oils and fats

  • Free Fatty Acids
  • Peroxide Value
  • p-Anisidine Value

Milk

  • Lactose
  • Lactic Acid

Egg-based Products

  • Lactic Acid
  • Butyric Acid

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