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Flours Laboratory Services

Flours

Explore the flour industry, a foundational element in culinary arts and various industrial applications. This sector produces a wide array of flours derived from different grains and seeds, each offering unique properties for baking, cooking, and manufacturing. Innovations in flour processing aim to enhance nutritional value and functionality, meeting diverse consumer needs and dietary preferences.

Flours Testing and Research Services

Contract Laboratory can help you with all your Flours testing, analysis, scientific research and development, inspection, certification, engineering, failure investigation, and product development needs including:

  • Gluten content and quality testing
  • Moisture content analysis
  • Nutritional analysis (protein
  • fiber
  • carbohydrates)
  • Contaminant testing (pesticides
  • heavy metals)
  • Shelf-life stability testing
  • Performance testing in specific applications (e.g.
  • baking performance)

Type of Flours Products

Contract Laboratory can assist your company, academic institution, government agency or organization in outsourcing contract laboratories to perform testing, analysis, and product development for many Flours finished products, processes, systems, in-process materials, raw materials and components such as:

  • Wheat flour (all-purpose
  • whole wheat
  • bread flour)
  • Gluten-free flours (rice
  • almond
  • coconut)
  • Specialty flours (rye
  • oat
  • spelt)
  • Pre-mixed flour blends for specific recipes
  • Organic and non-GMO flours
  • Industrial-grade flours for non-food applications

Flours Test Methods and Standards

Contract Laboratory can help with testing, analysis, assays, evaluations, examinations, inspections and certifications to different Flours test methods, standards, procedures or specifications.

  • ISO 17718 - WHOLEMEAL AND FLOUR FROM WHEAT (TRITICUM AESTIVUM L.) - DETERMINATION OF RHEOLOGICAL BEHAVIOUR AS A FUNCTION OF MIXING AND TEMPERATURE INCREASE
  • ISO 5530 - WHEAT FLOUR - PHYSICAL CHARACTERISTICS OF DOUGHS - PART 2: DETERMINATION OF RHEOLOGICAL PROPERTIES USING AN EXTENSOGRAPH
  • ISO 11050 - Wheat flour and durum wheat semolina - Determination of impurities of animal origin
  • ASTA 15 - Volatile Oil in Mustard Seed and Flour
  • ASTA 15.1 - Volatile Oil in Mustard Seed and Flour (Alternate Method)
  • ISO 3947 - STARCHES, NATIVE OR MODIFIED - DETERMINATION OF TOTAL FAT CONTENT


Need Flours Testing or Scientific Research Services?


We can help with all your Flours lab testing and scientific research needs! Call 1-855-377-6821 or

Submit Flours Laboratory Requests

Recent Flours Laboratory Requests

Test Request: 25-00790

Looking for a US laboratory to test for TBHQ (tertiary butylhydroquinone) and Polysorbate (presence and/or ppm) in flour... view

Test Request: 24-02464

Food technology laboratory needed for reverse engineering gluten-free flour mix. We'd like to send in a sample to&nbs... view

View more Flours Requests