Baked Goods

(Combination) baked goods can be difficult to test based on the number of ingredients they contain. We are extremely experienced in these tests and create a custom analysis spectrum, which can include a broad range of food testing techniques, based on the specific product and its ingredients.

Our expert laboratory staff  can provide preparative-gravimetric analyses to verify the precise composition and volume percentages of the individual ingredients.

We can also test finished products or individual ingredients using the following techniques:

• Microbiological testing (determination of relevant pathogenic germs, shelf-life studies, etc.)
• Chemical testing (nutritional analyses and calculations)
• Residue analyses (pesticides, heavy metals, nitrate and animal medications)
• Determination of the fatty acid spectrum (authenticity test of cheese)
• Histological testing
• Sensory evaluation by expert staff
• Molecular-biological testing (allergens requiring declaration, genetically modified ingredients, animal species, etc.)