Confectionery products
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
- 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
- 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