Microbiological analysis:
- Aerobic mesophilic microorganisms
- Escherichia coli
- Bacteria of the e. Coli group
- Enterobacteriaceae
- Enterobacteriaceae
- Gram-positive cocci
- Yeast and mold
- Listeria monocytogenes
- Salmonella spp.
- Bacillus cereus
The Center for Chemical Research offers comprehensive laboratory studies of food products, including confectionery products, which cover physico-chemical, microbiological and organoleptic evaluation. Our offer is intended for manufacturers and distributors of confectionery products.
We guarantee:
- a wide range of tests according to GOST methods
- sampling
- short terms of implementation
- competitive prices
- professional advice
Research programme
Physico-chemical analysis:
- Proteins
- Fats
- Dry residue (humidity)
- Total ash
- Ash insoluble in HCl
- Total acidity
- Acid number of extracted fat
- Peroxide number of extracted fat
- Anisidine number of extracted fat
- Determination of sugars
- Reducing sugars
- Lactose
- Chocolate glaze content
- Filling content
- Content of additives
- The composition of fatty acids, including the sum of saturated, monounsaturated, polyunsaturated fatty acids, trans-fatty acids,
- Omega-3 and omega-6 acids
Discuss your task
Describe your task — we will propose a research programme
Tell us about the sample and the result you need. A specialist will clarify the details and suggest suitable research methods.