The quality of the work in the testing laboratory is ensured by the comprehensive know-how of our employees, including state certified food chemists, chemists, food technologists and dietary scientists.
The foundation of the tests consists of the technical equipment:
- Several LC-MS/MS, GC-MS/MS and Triple-TOF/MS devices for residue and contaminant analysis as well as peptide analyses of specific proteins (enzymes, allergens)
- MALDI-TOF/MS for microbiology - identification of bacterial species
- Real-time-PCR (GMO, allergens, botanical impurities)
- rheological measuring technology (Farinograph, Extensograph and Mixolab for dough quality)
- Amylograph (flour analysis)