Benefits of Bakery products.
1. Better quality of Bakery Product (Cookies) as per FSSAI Standards.
2. Lower Rejection Ratio and low wastage due to strict quality control at every stage.
3. More Confidence in business due to best quality of Bakery products (Cookies).
4. High Customer Satisfaction hence building good brand image.
5. High Business Volume and Profit due to high confidence in Quality and Business.
6. Experts Guidance to improve the Quality & Process.

• Permitted synthetic food colours by HPLC
• Illegal or prohibited dyes using LC-MS/MS
• Detection of natural added food colours
• Detection of the natural dye annatto (E160b) in spices
• Natural product testing using the Carbon-14 method at Eurofins group labs. This method aims to distinguish between plant-derived and petroleum-derived material. In accordance with ASTM D6866 or ISO 16620-2 to measure accurately the presence of petrochemical based materials.
• Detection of organic and inorganic contaminants in food colours
• Complete testing as per FSSAI
• Physical & General Analysis (extraneous matter, damaged grains, weevilled grains, inorganic matter, mould, discolored seeds, etc.)
• Chemical Analysis (moisture, total ash, gluten, rancidity, pH, density, acid content, etc.)
• Nutritional Analysis & Labelling (energy, protein, carbohydrates, total sugar, etc.)
• Fatty acid profile (SFA, MUFA and PUFA) & Trans fatty acids
• Naturally Occurring Toxic Substances (Agaric acid, Hydrocyanic acid, Hypercine and Safrole)
• Vitamins (A, D, E, B12, C)
• Minerals (calcium, iron, magnesium, manganese, etc.)
• Mycotoxins (total aflatoxin, aflatoxin B1, aflatoxin B2, ochratoxin A, etc.)
• Heavy metal residues (lead, tin, arsenic, copper, cadmium, etc.)
• Melamine
• Additives (added flavoring & coloring matter, phosphates, beta carotene, phytosterols etc.)
• Pesticide Residues
• Sensory Evaluation
• Shelf Life Testing
• Microbiological parameters (total plate count, total coliform count, yeast and mould count, salmonella and shigella, E. coli, etc.)
• ETO and ECH Testing

• LCMSMS
• GCMSMS
• ICPMS
• ICP-OES
• HPLC with FLD
• HPLC with PDA
• HPLC with FLD + PDA
• GC with FID, ECD & NPD
• Ion Chromatography
• Uv-visible spectrophotometer
• FTIR
• Stability Chamber
• Microwave digestion System
• Modern test Facility for Wet lab and Hot Zone
• Modern Test Facility for Microbiology Testing
• Qualified, Experienced, Competent, Committed Team of Analyst and Scientist
  We test food samples as per FSSAI Manuals, Indian Standards, AOAC, USEPA, EU and Validated Methods.