PASTRY PRODUCTS AND BAKERY PRODUCTS

Microbiological Analyses

• Escherichiacoli
• Staphylococcusaureus
• Coliform Bacteria
• Mold / Yeast
• Bacilluscereus
• Rope Spore
• Sulfide Reducing Anaerob Bacteria
• Salmonella spp.
• Listeriamonocytogenes
• Staphylococcal Enterotoksin

Chemical Analyses

• Sorbic Acid
• Benzoic Acid
• Synthetic Food Dye
• Aflatoxin B1 analysis
• Total Aflatoxin (B1 + B2+ G1 + G2) Analysis
• Ochratoxin-A Analysis
• Deoxynivalenol Analysis
• Zearalenon Analysis

Biotechnological Analyses

• GMO Screening Analysis (p35S/tNOS/pFMV)

When the bakery product is mentioned, it is understood that baked products obtained from cereal flours can be consumed ready or pre-processed and then consumed with some additional operations

The most important source of carbohydrates is bakery products. Also, floury products are rich in vitamin B group. The products we consume most as baked products are bread, pasta, bulghur and biscuits. Apart from these, cakes, pastries pies, tarts, filo pastry, various muffins, timbale, wafer, cookies, ready-made pastry, peximet and similar products enter this group.

It is known that pastry products and bakery products are produced in small and large scale enterprises. Bakery products with a strong production and consumption capacity should be delivered to the consumer good quality. For this purpose, the analysis to be done in the last product is a big step for the consumers with the enterprises that want to get quality bakery products.