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PTS Milling: 03 - French bread making test

[EIL Farine - Pain courant français]

EPTIS factsheet 157506 | Last revision 2018-04-04 | URL: https://www.eptis.bam.de/pts157506 https://www.eptis.bam.de/pts157506

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
Flour Hydration -
Falling number (Hagberg-Perten) -
Moisture content -
Added water -
Quantity of flour -
Amylase used -
Final concentration in ascorbic acid -
French bread making - Analysis of the dough and the bread - Test criteria Kneading -
Shaping -
Pointage -
Finishing -
Baking -
Aims of the PT scheme
Target group of participants
Linked to specific legislation / standards
Additional, subsidiary aims
Number of participants 40-45
Accredited or otherwise reviewed by a 3rd party
Operation is commissioned / requested by
Fees and frequency
Participation fee on request
Regularly operated Yes (5 rounds per year)
Year of first operation 1970
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