Wheat flour test
Why test flour?
Flour testing is a mandatory step that businesses must perform to assess the quality of flour before supplying products to the market as well as an important step in the procedures for applying for a facility certificate. qualified for food safety and announced flour products. In addition, in order to maintain business operations, enterprises also need to conduct wheat flour testing every 6 months to control quality and ensure food hygiene and safety during operation.
On the other hand, testing flour is also a way for the State to manage the source of food ingredients in the market and help consumers feel more secure in choosing their consumer products.
Regulations on testing flour according to current standards
Currently, the entire testing process of flour and flour products is conducted according to the following regulations and criteria:
- TCVN 4359:2008 TCQG National standard on flour.
- Decision 46/2007/ QĐ-BYT stipulating the maximum limit of biological and chemical pollution in food.
- Vietnamese Standard QCVN 8-1: 2011/ BYT on national standards for mycotoxin contamination limits in food.
- Vietnamese Regulation QCVN 8-2: 2011/ BYT on National technical regulation for limits of heavy metal contamination in food.
- Vietnamese Regulation QCVN 8-3: 2012/ BYT on national technical regulations for microbial contamination in food.
Flour testing criteria
Based on the above regulations and standards, the whole wheat flour testing process will be performed according to the following criteria:
Wheat flour testing - Sensory and physicomechanical criteria
| No. | CRITERIA | UNIT | METHOD |
| 1 | Status | – | TCVN 5251 – 1990 |
| 2 | Sensory: color, taste | – | Sensory |
| 3 | Impurities can be seen by normal observation | % | TCVN 5251 – 1990 |
| No. | CRITERIA | UNIT | METHOD |
| 1 | Status | – | TCVN 5251 – 1990 |
| 2 | Sensory: color, taste | – | Sensory |
| 3 | Impurities can be seen by normal observation | % | TCVN 5251 – 1990 |
| No. | CRITERIA | UNIT | METHOD |
| 1 | Status | – | TCVN 5251 – 1990 |
| 2 | Sensory: color, taste | – | Sensory |
| 3 | Impurities can be seen by normal observation | % | TCVN 5251 – 1990 |
Flour Testing - Quality Indicators
| No. | CRITERIA | UNIT | METHOD |
| 1 | Humidity | % | FAO, 14/7, 1986 |
| 2 | Sourness | 0,05 ml NaOH 1N / 100g | TCVN 4589: 1988 |
| 3 | Protein | % | TCVN 4594: 1988 |
| 4 | Ash insoluble in HCl (*) | % | 920,46 (2011) |
| 5 | Glucose content | % | FAO, 14/7, 1986 |
Testing of flour - Indicators of mycotoxins
| No. | CRITERIA | UNIT | METHOD |
| 1 | aflatoxin B1 | mg / kg | TK.AOAC 991,31 (LC / MS / MS) |
| 2 | Total Aflatoxin | mg / kg | TK.AOAC 991,31 (LC / MS / MS) |
| 3 | Ochratoxin A | mg / kg | TK. AOAC 2000,09 (LC / MS / MS) |
Wheat flour test - Microbiological criteria
| No. | CRITERIA | UNIT | METHOD |
| 1 | Total aerobic microorganisms | CFU / g | TCVN 4884: 2005ISO 4833: 2003 |
| 2 | coliforms | CFU / g | TCVN 6848: 2007ISO 4832: 2007 |
| 3 | Escherichia coli | CFU / g | TCVN 7924-2: 2008ISO 16,649-2: 2001 |
| 4 | Staphylococcus aureus | CFU / g | TCVN 4830-1: 2005 (ISO 6888-1: 2003) |
| 5 | Clostridium perfringens | CFU / g | TCVN 4991: 2005 (ISO 7937: 2004) |
| 6 | Bacillus cereus | CFU / g | TCVN 4992: 2005ISO 7932: 2004 |
| 7 | Total number of yeast – mold | CFU / g | TCVN 8275-1: 2010ISO 21,527-1: 2008 (liquid) TCVN 8275-2: 2010ISO 21,527-2: 2008 (hard form) |
Wheat flour test - Indicators metals and trace elements:
| No. | CRITERIA | UNIT | METHOD |
| 1 | Antimo (Sb) | mg / kg | TK.AOAC 986,15 (2011) |
| 2 | Arsenic (As) (*) | mg / kg | Hoặc 986,15 (2011) |
| 3 | Cadimi (Cd) (*) | mg / kg | Hoặc 999,11 (2011) |
| 4 | Leadì (Pb) (*) | mg / kg | Hoặc 999,11 (2011) |
| 5 | Mercury (Hg) (*) | mg / kg | Hoặc 974,14 (2011) |
| số 8 | Copper (Cu) (*) | mg / kg | Hoặc 999,11 (2011) |
| 9 | Zinc (Zn) (*) | mg / kg |
Hoặc 999,11 (2011) |
Depending on each case and the purpose of flour testing is different, such as testing whether the product is safe or not, testing to obtain a certificate of eligibility for food safety or testing to obtain a quality declaration. flour that enterprises must conduct flour testing according to all or some of the above criteria.
Testing flour at Eurofins Sac Ky Hai Dang
Eurofins Sac Ky Hai Dang has testing capacity for more than 10 years, of which capacity to perform services flour testing has been certified by many reputable establishments and received absolute satisfaction from customers.
Eurofins Sac Ky Hai Dang has a local advantage with a team of seasoned experts, the laboratory system of Eurofins group operates in 47 countries and has been present in 3 key regions of Vietnam. : Hanoi, TP. Ho Chi Minh City, Can Tho in order to give quick and accurate results, helping to save the lowest cost for customers. The results achieved are many prestigious "certificates" published annually and the trust and choice of customers.
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Eurofins Sac Ky Hai Dang
- Laboratory | Lot E2b-3, Str. D6, Hi-Tech Park, Thu Duc City
- Hanoi Branch | 4th floor - Building B, No. 103 Van Phuc Str., Van Phuc Ward, Ha Dong Dist., Hanoi
- Can Tho Branch | Room 319, Vietnam - Korea High-Tech Incubator, Str. No. 8, Tra Noc 2 Industrial Park, Phuoc Thoi Ward, O Mon Dist., Can Tho City
Hotline: (+84) 28 7107 7879
Contact for quotation: (+84) 28 7107 7879 – Press 1 (Sales Department)
Email: VN_CS@eurofinsasia.com