Comprehensive Quality and Safety Testing for Baked Goods
Our Baking Lab offers specialized testing services tailored to the needs of commercial bakeries, ensuring product excellence, safety, and regulatory compliance.
Physical and Textural Analysis
- Softness and Tenderness: Evaluated using the Ball Kneading Test, assessing crumb structure and cohesiveness.
- Firmness and Springiness: Measured with the Texture Analyzer (TMS-Pro), providing quantitative data on product resilience.
- Thickness Measurement: Utilizing digital calipers for precise dimensional analysis.
- Color Assessment: Conducted with the Konica Minolta CR-410 colorimeter to ensure consistent product appearance.
- Foldability and Rollability (Tortillas): Tested using the Wang-Flores-Suhendro and Suhendro methods, respectively, to evaluate flexibility and structural integrity.
Chemical and Nutritional Analysis
- pH Measurement: Performed according to AACC Method 02-52, crucial for product stability and shelf life.
- Moisture Content: Determined using the DSH-10A Moisture Analyzer at 135°C, essential for texture and microbial stability.
- Energy and Macronutrient Profiling: Calculating calories per 100g, along with protein, fat, and carbohydrate content, to support nutritional labeling.
- Sugar Profile: Analyzing types and quantities of sugars present, important for taste and labeling accuracy.
- Dietary Fiber Analysis: Quantifying soluble, insoluble, and total fiber content, contributing to health claims and nutritional information.
Microbiological Testing
- Shelf-Life Studies: Monitoring microbial stability over a 45-day period, assessing mold, yeast, and total viable bacterial counts using the Solaris Next Generation Rapid Microbial Testing System.
Flour Quality Assessment
- Wet Gluten Content: Measured via AACC Method 38-10, indicating dough strength and baking performance.
- Moisture Content: Determined by the Loss on Drying Method at 140°C, affecting shelf life and processing.
- Diastatic Power: Assessed using the Diastase (DP₀) Method from the Food Chemical Codex, reflecting enzymatic activity crucial for fermentation.
Bread-Specific Evaluations
- Loaf Volume Measurement: Utilizing a Volume Analyzer Instrument to ensure consistency and quality.
- Firmness Testing: Conducted with an Inverted V-Shaped Probe, providing insights into crumb structure and freshness.
- Ball Kneading Test: Assessing crumb cohesiveness and resilience, indicative of overall product quality.
Probiotic Stability Testing
- Survival Rate Analysis: Evaluating the stability and viability of probiotic bacteria incorporated into baked goods throughout processing and shelf life.
Why Choose Starya Labs for Baking Lab Services?
At Starya Labs, we're more than just a lab — we're your scientific partner.
Our Baking Lab employs industry-recognized methodologies and state-of-the-art equipment to deliver accurate, reliable results. By partnering with us, you ensure your baked products meet the highest standards of quality, safety, and consumer satisfaction.
Ready to get started?
Submit your sample to our ISO-17025-certified laboratory today.
Contact us to discuss your testing needs, request a quote, or schedule a consultation. Let Starya Labs be your strategic partner in precision, performance, and compliance.
