EPTIS
BAM Logo

PTS Grains: 69 - Wheat: French bread making test

[EIL Blé : pain courant français]

EPTIS factsheet 157462 | Last revision 2018-04-05 | URL: https://www.eptis.bam.de/pts157462 https://www.eptis.bam.de/pts157462

PT provider
PT provider BIPEA Proficiency Testing BIPEA Proficiency Testing
Based in France
Language(s) English / French / Spanish / German / Polish / Italian / Arabic
Remarks
Keywords
Product groups Agriculture
Food and drink
Testing fields Analytical chemistry
Technical details
Test item Tested property Testing method
Wheat: Milling Ash content -
Extraction rate -
Common wheat moisture before milling -
Added water -
Weight of break flour -
semolina -
flour -
shorts -
bran -
Milling balance -
Type of mill used -
Wheat: Bread making Hydration -
Falling number -
Moisture content of flour -
Type and quantity of amylase used -
Final concentration of ascorbic acid -
Quantity of added water -
Wheat: Characterics of the dough Volume -
Kneading -
Shaping -
Pointage -
Finishing -
Baking -
Notation of the dough, bread, crumbs and bakery value -
Aims of the PT scheme
Target group of participants
Linked to specific legislation / standards
Additional, subsidiary aims
Number of participants 10
Accredited or otherwise reviewed by a 3rd party
Operation is commissioned / requested by
Fees and frequency
Participation fee on request
Regularly operated Yes (3 rounds per year)
Year of first operation 2013
Contact details of the PT provider
Provider Contact person
BIPEA Proficiency Testing
CAP 18 - 189 Rue d'aubervilliers
75018 Paris
France

Phone: +33-1-40052630
Fax: +33-1-42092685
Web: https://www.bipea.org https://www.bipea.org
Ms. Sabrina HELLALI
Phone: +33-1-40052642
Fax: +33-1-42092685
Email: shellali@bipea.org shellali@bipea.org
If you find any mistakes please contact the responsible EPTIS coordinator in France, Ms Sophie Vaslin-Reimann. Ms Sophie Vaslin-Reimann.
Any questions or problems? Please contact us at eptis@bam.de.
Application version: 1.21