A = Circuit accrédité par le

COFRAC

Flour: physico-chemical analyses & alveograph

French bread making test

Semolina

Filth Test

Flour: farinograph and mixolab

Flour: rheofermentometer

Flour: French Tradition bread

Microbiology on flours

Flour: mixolab standard protocol

PROFICIENCY TESTING

PROGRAMS MILLING

A = PTS accredited by COFRAC

A02

03

07

16

A25

A41

47

56

72

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02 – FLOUR: PHYSICO-CHEMICAL ANALYSES

AND ALVEOGRAPH

• Proficiency Testing Scheme created in 1970

• 283 registered laboratories from 37 countries

• This PTS is accredited by COFRAC

• 10 rounds per annual series

• For further details on samples please refer to the planning.

MATRICES

Strong and soft flours

Alveograph:

• W, P, L, P/L, G, Ie

MAIN PARAMETERS*

Physico-chemical analyses:

• Ash content

• Falling number (Hagberg-Perten)

• Manual & mecanical gluten index

• Moisture content

• Protein content

• Sedimentation value

• Amylograph

• Ascorbic Acid

• Damaged Starch

• Fat acidity

• Sedimentation Value (Zélény)

• Viscograph.

(NA) => Non accredited parameter

*This list of parameters could be modified according to the nature of the product. The information mentioned in that form could be modified during annual

series after decisions from the Committee, technical group or Chairperson.

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03 – FRENCH BREAD MAKING TEST

• Proficiency Testing Scheme created in 1970

• 40 registered laboratories

• 5 rounds per annual series

• For further details on samples please refer to the planning.

• Commercial flours

- Flour (type 45)

- Pastry flour with or without ascorbic acid

- Biscuit flours

- Classic flours

• Pure variety flours.

MATRICES

Flour:

• moisture content

• quantity of flour

• amylase used

• added water

• hydration.

MAIN PARAMETERS*

French bread making test criteria

KNEADING, POINTAGE, SHAPING, FINISHING, BAKING.

• Analysis of the dough and the bread:

estimation of the smoothing, sticky, consistency, extensibility,

elasticity, starkness, during kneading, lengthening, tearing,

fermentative activity, flexibility, color, smell, temperature, etc.

*This list of parameters could be modified according to the nature of the product. The information mentioned in that form could be modified during annual

series after decisions from the Committee, technical group or Chairperson.

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07 – SEMOLINA

• Proficiency Testing Scheme created in 1970

• 34 registered laboratories from 13 countries

• 10 rounds per annual series

• For further details on samples please refer to the planning.

• Semolina from different categories.

• Ash content

• Manual & mechanical gluten index

• Falling number (Hagberg-Perten)

• Moisture content

• Protein content

• Fat acidity

• Overtail 180 µm

• Yellow index

• Grinding

• Outcrop scale.

MATRICES

MAIN PARAMETERS*

*This list of parameters could be modified according to the nature of the product. The information mentioned in that form could be modified during annual

series after decisions from the Committee, technical group or Chairperson.

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16 – FILTH TEST

• Proficiency Testing Scheme created in 1981

• 34 registered laboratories from 14 countries

• 5 rounds per annual series (October, November, January, March, May)

• For further details on samples please refer to the planing.

• Bread making flour

• Flour type 65

• Pasta

• Semolina

• Organic Flour.

• Rodent fur & fragments

• Whole insects & fragments

• Whole acarina or remains of acarina

• Total of insects fragments + whole acarina or remains of acarina.

MATRICES

MAIN PARAMETERS*

*This list of parameters could be modified according to the nature of the product. The information mentioned in that form could be modified during annual

series after decisions from the Committee, technical group or Chairperson.

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©CHOPIN TECHNOLOGIES

25 – FLOUR: FARINOGRAPH & MIXOLAB

• Proficiency Testing Scheme created in 1970

• 122 registered laboratories in average from 20 countries

• This PTS is accredited by COFRAC

• 10 rounds per annual series

• For further details on samples please refer to the planning.

Strong and soft flours

• Dough development time

• Hydration

• Moisture content

• Degree of softening

• Stability of dough.

MATRICES

MAIN PARAMETERS*

(NA) => Non accredited parameter

*This list of parameters could be modified according to the nature of the product. The information mentioned in that form could be modified during annual

series after decisions from the Committee, technical group or Chairperson.

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41 – FLOUR : RHEOFERMENTOMETER

• Proficiency Testing Scheme created in 2000

• 8 registered laboratories

• This PTS is accredited by COFRAC

• 10 rounds per annual series

• For further details on samples please refer to the planning.

Strong and soft flours

• Dough Development: Hm, h, T1, T2

• Gaseous release: H'm, T'1, Tx, total volume, retention volume.

MATRICES

MAIN PARAMETERS*

(NA) => Non accredited parameter

*This list of parameters could be modified according to the nature of the product. The information mentioned in that form could be modified during annual

series after decisions from the Committee, technical group or Chairperson.

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47 – FRENCH TRADITION BREAD

• Proficiency Testing Scheme created in 2004

• 17 registered laboratories

• 4 rounds per annual series

• For further details on samples please refer to the planning.

• Retail flours

- Conventional flour

- Flour with ascorbic acid

- Gruel flour

- Biscuit flours

• Pure variety flours.

Flour:

• Moisture content of flour

• Quantity of flour and amylase used

• Added water

• Hydration.

Dough characteristics:

During kneading (smoothing, consistency, slackening), pointage,

sticky, division, shaping (lengthening, tearing, elasticity), baking,

etc.

Bread and crumb chraracteristics:

Estimation of the color, smell, strib stabs, alveoles, tearing,

elasticity, bakery value, loaf volume, etc.

MATRICES

MAIN PARAMETERS*

*This list of parameters could be modified according to the nature of the product. The information mentioned in that form could be modified during annual

series after decisions from the Committee, technical group or Chairperson.

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56 – MICROBIOLOGY ON FLOURS

• Proficiency Testing Scheme created in 2006

• 31 registered laboratories in average from 16 countries

• 4 rounds per annual series (Sept, November, January, March)

• For further details on samples please refer to the planning.

• Flour type 55 - 65

• Flour type 150

• Flour type 130 (rye flour).

• Coagulase positive Staphylococci

• Escherichia coli

• Moulds

• Sulfite-reducing anaerobic bacteria at 46°C

• Salmonella

• Total Germs

• Total Coliforms

• Yeasts.

MATRICES

MAIN PARAMETERS*

*This list of parameters could be modified according to the nature of the product. The information mentioned in that form could be modified during annual

series after decisions from the Committee, technical group or Chairperson.

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©CHOPIN TECHNOLOGIES

72 – FLOUR: MIXOLAB STANDARD PROTOCOL

• Proficiency Testing Scheme created in 2015

• 20 registered laboratories from 8 countries

• 10 rounds per annual series

• For further details on samples please refer to the planning.

Strong and soft flours

• Torque

• Time and temperature at step C1, C2, C3, C4, C5

• Method: Chopin+ standard protocol

MATRICES

MAIN PARAMETERS*

*This list of parameters could be modified according to the nature of the product. The information mentioned in that form could be modified during annual

series after decisions from the Committee, technical group or Chairperson.

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